Italian Chicken Meatballs with Marinara
User Reviews
4.8
15 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Servings
6
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Calories
168 kcal
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Course
Main Course
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Cuisine
Italian
Italian Chicken Meatballs with Marinara
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These Italian Chicken Meatballs are made from boneless, skinless chicken breasts, not ground chicken. They're lean, light, tender, juicy and full of flavor!
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Ingredients
For the marinara:
- 1 recipe Quick and Easy Marinara Sauce
For the chicken meatballs:
- 1 lb. boneless skinless chicken breasts
- 1 large egg
- ½ cup finely grated Parmesan cheese
- 2 tablespoons finely chopped red onion
- 3 cloves garlic finely minced
- ½ cup panko crumbs
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped sun-dried tomatoes (the kind in oil)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- olive oil for brush
- basil leaves for garnish, if desired
- shaved or shredded parmesan cheese at the table, if desired
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Instructions
- Place chicken breasts in the freezer until they are slightly firm to the touch. (30-45 minutes, they won’t be frozen solid.)
For the marinara sauce:
- Prepare the marinara sauce according to this recipe.
- https://thecafesucrefarine.com/quick-easy-marinara-sauce/
For the chicken meatballs:
- While the sauce is simmering, prepare the meatballs.
- Preheat the oven to 450˚F with a rack near the top of the oven. Line a sheet pan with parchment paper for easier cleanup.
- Using a sharp chef’s knife, slice the partially frozen chicken lengthwise into thin slices. Set 3 or 4 of the slices on top of each other and, again, slice thinly into long strips. Turn the strips 45 degrees and cut again into a small dice (smaller than a pea). As you dice the chicken, add it to a medium-large bowl.
- Add the egg, parmesan cheese, onion, garlic, panko, chopped herbs, sun-dried tomatoes, Italian season, salt and pepper to the bowl with the chicken.
- Mix with your hands (or with a sturdy spatula) until everything is well blended.
- With an ice cream scooper or a spoon, scoop the chicken mixture up into 12 portions.
- Using wet hands, roll the chicken into balls and place on the prepared pan. Brush each meatball with olive oil.
- Bake for 10 minutes.
- Once the marinara has finished simmering, drop the meatballs in and bring to a simmer again. Simmer gently for another 10 minutes, uncovered, stirring occasionally.
- Serve over pasta or polenta, as desired. Garnish with fresh basil.
Notes
- See Café Tips above for more detailed instructions and tips.
- Recipe will serve 4-6 with 2-3 meatballs per person.
- Nutritional information is for 2 of the chicken meatballs. It does not include the marinara. See that recipe for its nutritional info.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
6g
(2%)
Protein
20g
(40%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
105mg
(35%)
Sodium
648mg
(27%)
Potassium
299mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
193IU
(4%)
Vitamin C
5mg
(6%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 105mg | 35% |
| Sodium | 648mg | 27% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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