Best Italian Chicken Meatballs

Name: Best Italian Chicken Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 pound ground chicken breast; 1 large egg; 1/2 cup plain breadcrumbs; 1 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup chopped fresh parsley; 1 1/2 teaspoons chopped fresh thyme; 1 1/2 teaspoons chopped fresh sage; 1 1/2 teaspoons chopped fresh rosemary; 1 tablespoon ground dried porcini mushrooms; For the tomato sauce:; 4 tablespoons extra virgin olive oil; 3 cloves garlic; 28 ounce can imported Italian San Marzano tomatoes; 1/3 cup chopped fresh parsley; 1/3 cup chopped fresh basil; 1 teaspoon salt

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
Italian

Best Italian Chicken Meatballs

Nevaeh Sloan

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

1 pound ground chicken breast or ground beef
1 large egg
1/2 cup plain breadcrumbs (gluten-free, use GF breadcrumbs)
1 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1 tablespoon ground dried porcini mushrooms buy pre-ground or grind them yourself for optimal flavor
For the tomato sauce:
4 tablespoons extra virgin olive oil
3 cloves garlic minced
28 ounce can imported Italian San Marzano tomatoes , crushed or blended to a thick and slightly chunky puree
1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 teaspoon salt

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Instructions

Combine all the meatball ingredients in a food processor or a large mixing bowl and combine. Form into 1-inch or larger meatballs. Heat the oil in a large skillet and lightly brown on all sides. Transfer to a plate and set aside.
Add the garlic to the skillet and saute for one minute. Add the tomato puree and bring to a rapid boil for 2 minutes. Add the salt, parsley and basil and simmer for another 3-5 minutes.Return the meatballs to the sauce, stir to coat, cover and simmer over medium for about 15 minutes.Serve with pasta.*These meatballs freeze well (see note).

Notes

*There is no substitute for sun-ripened, DOP-certified Italian tomatoes. Using the standard tomatoes from grocery stores will result in a sauce that is bland and flavorless. The DOP San Marzano tomatoes are widely considered the best. You can also find them in specialty stores. If you can't find DOP-certified San Marzano's, use another quality Italian-imported brand.*Either freeze the meatballs raw and make the sauce the day you're ready to eat them or freeze them cooked in the sauce. Place them single-layer in ziplock freezer bags. Thaw completely and slowly reheat them to retain moistness.