Easy Italian Chicken Meatballs Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
20 meatballs
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Calories
794 kcal
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Course
Main Course
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Cuisine
Italian
Easy Italian Chicken Meatballs Recipe
Description
Easy Italian Chicken Meatballs Recipe brings together ground chicken blended with garlic, Parmesan cheese, and fresh herbs such as thyme and parsley for a layered herbaceous flavor. The addition of bread crumbs and egg helps bind the meatballs, which are shaped uniformly to ensure even cooking. Roasted red onion and Roma tomatoes are combined on the same baking sheet, their natural sweetness complementing the savory meatballs. The oven roasting technique keeps the meatballs moist while allowing the exterior to brown lightly.
The mixture of oregano and paprika adds a subtle warmth and aromatic note, distinguishing this recipe from simpler meatball preparations. Nestling the meatballs amidst the roasted vegetables during baking lets them absorb some of the juices, enriching their flavor profile and avoiding dryness.
These meatballs are well suited for plating over cooked grains like orzo or rice, offering a scenic and tasty meal. Incorporating a drizzle of quality extra virgin olive oil and a sprinkle of Parmesan cheese on the serving adds richness and brightness. The recipe’s structure and combination of tender meat with roasted vegetables lend it versatility as a standalone main or a complement to a larger meal.
The notes indicate the possibility of using gluten-free bread crumbs and suggest cornmeal as a binder alternative, which may yield particularly tender results. Leftovers store well in the refrigerator up to four days and can be reheated with added moisture to maintain tenderness.
Ingredients
- 1 red onion cut into wedges, large
- 6 to 7 to tomato Roma or tomatoes on the vine, quartered or cut into wedges
- 3 tsp thyme divided, fresh leaves
- extra virgin olive oil I used this Private Reserve olive oil
- kosher salt
- 1 1/2 lb ground chicken or ground turkey, if you like
- 3 garlic minced, cloves
- 1 egg beaten, raw
- 1/2 cup Parmesan Cheese freshly grated
- 1/3 cup bread crumbs see notes for gluten free option, plain
- 2 tsp oregano dry
- 1/2 tsp paprika sweet
- black pepper
- 1 cup parsley fresh chopped
Instructions
- Preheat the oven to 400 degrees F. And lightly brush a large sheet pan with extra virgin olive oil.
- In a large mixing bowl, add the sliced onions and tomatoes. Sprinkle with kosher salt and about 1 1/2 tsp fresh thyme (leave the rest of the thyme for later). Drizzle a bit of extra virgin olive oil and toss to combine. Transfer to the prepared sheet-pan and spread well.
- In the same mixing bowl, now prepare the chicken meatball mixture. Add ground chicken, garlic, egg, remaining 1 1/2 tsp thyme, Parmesan cheese, and bread crumbs. Add oregano, paprika, pinch of salt and black pepper, and 1 cup fresh chopped parsley. Drizzle a bit of extra virgin olive oil. Using clean hands (remove any rings, of course), mix well until the chicken meatball mixture is well-combined.
- Form the mixture into small chicken meatballs about 1 1/2 tbsp each (whatever size you choose, stick to it for even cooking.) Arrange the chicken meatballs on the same sheet pan with the tomatoes and onions (nestle them in between the veggies, making sure not to crowd the meatballs.)
- Bake for 30 minutes or so, or until meatballs begin to turn a beautiful golden brown and the tomatoes collapse. (If after they've baked, you'd like a little more "crust" or color to your meatballs, you can remove them from the oven briefly and brush the meatballs with extra virgin olive oil. Turn oven heat up to 450 degrees F and return the meatballs to the oven for 5 more minutes or so, watch carefully.)
Notes
- Serve these meatballs over grains or orzo with a drizzle of extra virgin olive oil and grated Parmesan.
- Substitute gluten-free bread crumbs or use about 1/4 cup cornmeal as a binder for gluten-free versions.
- Store leftovers in airtight containers in the refrigerator for up to 4 days; reheat gently with a splash of liquid to keep moist.
- Use fresh thyme and parsley for the best herb flavor in the meatball mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20meatballs
Amount Per Serving
Calories 794 kcal
% Daily Value*
| Calories | 79.4kcal | 4% |
| Carbohydrates | 4.1g | 1% |
| Protein | 7.9g | 16% |
| Fat | 3.9g | 6% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 39.6mg | 13% |
| Sodium | 75.3mg | 3% |
| Potassium | 300.2mg | 6% |
| Fiber | 0.9g | 4% |
| Sugar | 1.3g | 3% |
| Vitamin A | 627.3IU | 13% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 44.1mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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