Chicken Meatballs

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Chicken Meatballs

Servings: 8


Looking for a healthy dinner idea? These chicken meatballs are a lighter alternative to beef meatballs, but packed with just as much flavor and they are so delicious and satisfying.

Serve them with pasta, in a sandwich, or on their own if you're following a low carb diet.



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  1. If you didn't buy your chicken already ground, grind up your chicken meat using a meat grinder. I use chicken breast meat. 

  2. Sauté your peppers and onions in a little olive oil. Add the garlic and salt and pepper to taste. Sauté until slightly browned. Remove from pan and spread out on a plate to cool.

  3. In a saucepan, warm up your jarred marinara sauce and if you're serving these meatballs with pasta, boil your water in a separate large pot, salt the water, and boil your pasta according to package directions, then drain. 

  4. In a big bowl, add your ground chicken, your cooled pepper and onion mixture, eggs, cheese, salt, and Italian seasoning. Mix thoroughly with your hands until well combined. 

  5. Using a small scooper for portioning, form the chicken mixture into about 34 meatballs by rolling the mixture around in the palms of your hands. The mixture will be a bit loose, but will stay together and will firm up once you begin frying them in the pan. 

  6. Add 2 tablespoons of olive oil to a hot, heavy bottom pan. In batches, fry the meatballs on all sides in the olive oil until browned and firm. Once all meatballs are cooked through, return them all to your pan and add the jarred marinara sauce.  Stir and let simmer just a few more minutes. Serve alone, over pasta, or in a hoagie bun as a sandwich. 

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Tara the Foodie

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