Italian-Style Chicken Meatballs Recipe
Say hello to comfort food with a fresh spin—this Italian-Style Chicken Meatballs Recipe is guaranteed to become your new go-to for weeknight dinners or relaxed get-togethers. These meatballs combine all the classic Italian flavors you crave, but with a lighter touch thanks to ground chicken. Whether you’re craving a cozy bowl of spaghetti and meatballs or looking for the perfect party appetizer, this dish brings big flavor with minimal fuss. If you’re yearning for something that’s juicy, savory, and bursting with herbs, you’ll want to keep this Italian-Style Chicken Meatballs Recipe at the top of your list.
Ingredients You’ll Need
The ingredient list for this Italian-Style Chicken Meatballs Recipe couldn’t be simpler or more essential. Each item brings a special contribution—whether it’s the juicy base, savory notes, or that irresistible golden crust. This harmony of flavors and textures makes these meatballs truly memorable.
- Ground chicken: The lighter base for these meatballs, making them tender and lean yet super juicy.
- Italian-style breadcrumbs: Infuses every bite with herby goodness and helps bind the mixture together.
- Grated Parmesan cheese: Delivers rich, nutty flavor and adds a lovely umami undertone.
- Large egg: Acts as the glue that keeps the meatballs moist and perfectly formed.
- Garlic, minced: Provides a robust, aromatic kick at the heart of every meatball.
- Fresh parsley, chopped: Adds freshness and a pop of color that brightens the flavor profile.
- Dried oregano: Contributes that quintessential Italian herb aroma, pushing the flavor over the top.
- Salt: Essential for seasoning and enhancing all the other tasty ingredients.
- Black pepper: Introduces gentle warmth and rounds out the seasoning beautifully.
- Olive oil: Helps create that crave-worthy golden crust when pan-searing the meatballs.
- Optional for serving: Marinara sauce, spaghetti, fresh basil, extra Parmesan: These finishing touches take the dish to the next level—highly recommended!
How to Make Italian-Style Chicken Meatballs Recipe
Step 1: Mix Your Meatball Base
Start by grabbing a large mixing bowl and adding the ground chicken, Italian-style breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. The key here is to gently combine everything until just mixed—overmixing can make the meatballs tough, so be gentle and stop as soon as everything is evenly blended.
Step 2: Shape the Meatballs
With freshly washed, slightly damp hands (this keeps the mixture from sticking), roll the meat mixture into 1 to 1.5-inch meatballs. You should end up with about 16 perfectly portioned meatballs. Place them on a plate as you work to keep things organized before hitting the skillet.
Step 3: Sear Until Golden
Heat the olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in a single layer, without crowding the pan. Let them brown for 5 to 6 minutes, giving them a gentle turn every now and then so they become golden and crisp on all sides. If you need to work in batches, no worries—it gives the meatballs more room to develop their crust.
Step 4: Simmer in Sauce
If you’re using marinara sauce, pour it right into the skillet until the meatballs are nestled in their flavorful bath. Reduce the heat to low, cover, and simmer for 10 to 12 minutes. This extra time in the sauce allows the meatballs to soak up amazing flavors and finish cooking through (look for an internal temp of 165°F).
Step 5: Serve and Savor
Now for the best part—serving! Transfer your meatballs onto plates of spaghetti, pile them onto warm sub rolls, or simply enjoy them as is topped with ribbons of fresh basil and a shower of extra Parmesan. Each bite is bursting with classic Italian charm. Enjoy!
How to Serve Italian-Style Chicken Meatballs Recipe
Garnishes
Sprinkle plenty of freshly grated Parmesan over the top, along with torn fresh basil for a touch of color and fragrance. A drizzle of fruity olive oil or a pinch of red pepper flakes adds that last hit of Italian flair, making each plate look restaurant-ready.
Side Dishes
This Italian-Style Chicken Meatballs Recipe pairs perfectly with a twirl of spaghetti or a mound of creamy polenta. You can also serve them alongside roasted vegetables, garlic bread, or a bright green salad to balance out the richness and round out the meal.
Creative Ways to Present
Don’t be afraid to get playful: serve the meatballs tucked into toasted sub rolls as hearty sandwiches, thread them onto skewers for party-friendly bites, or arrange them on a bed of zucchini noodles for a low-carb twist. The options are endless, so let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Store any leftovers from your Italian-Style Chicken Meatballs Recipe in an airtight container in the refrigerator for up to 4 days. The meatballs actually become even more flavorful as they sit, making them great for meal prep or quick lunches throughout the week.
Freezing
If you want to make a double batch or stash some for later, these meatballs freeze beautifully. Allow them to cool completely, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Freeze them with or without sauce, depending on your preference.
Reheating
For best results, reheat the meatballs gently on the stovetop in marinara sauce over medium-low heat, adding a splash of water if needed. Alternatively, microwave them in short bursts until hot, or warm them in a low oven. Either way, you’ll be rewarded with tender, flavorful meatballs every time.
FAQs
Can I bake these chicken meatballs instead of frying them?
Absolutely! If you want to skip the stovetop, simply bake the meatballs on a parchment-lined sheet at 400°F for 20 to 22 minutes. They’ll come out golden and tender, and you can still finish them in sauce for extra juiciness.
What can I use if I don’t have Italian-style breadcrumbs?
If you only have plain breadcrumbs on hand, just toss in a teaspoon of Italian herb mix or a combination of dried basil, oregano, and parsley to mimic the flavor of Italian-style breadcrumbs.
How can I make this Italian-Style Chicken Meatballs Recipe gluten-free?
This recipe is easy to adapt for a gluten-free diet. Simply swap the Italian-style breadcrumbs for your favorite gluten-free version. Everything else in the recipe is naturally gluten-free!
Is it possible to use ground turkey instead of chicken?
Yes, ground turkey works well and delivers a similar lighter texture with all the same great Italian flavors. Just be sure to use ground turkey with some fat content to keep the meatballs moist.
Do I have to use Parmesan cheese, or is there a substitute?
Parmesan cheese adds depth and umami, but if you need a substitute, try Pecorino Romano or even grated Asiago. For a dairy-free option, look for vegan parmesan or nutritional yeast flakes for cheesy flavor.
Final Thoughts
I can’t recommend this Italian-Style Chicken Meatballs Recipe enough—there’s something so joyful about a dish that’s incredibly satisfying, easy to whip up, and absolutely crowd-pleasing. I hope you give it a try soon and discover your own favorite ways to serve (and devour) these spectacular meatballs!
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Italian-Style Chicken Meatballs Recipe
- Total Time: 35 minutes
- Yield: 16 meatballs (4 servings) 1x
- Diet: Non-Vegetarian
Description
These Italian-style chicken meatballs are a flavorful and satisfying twist on traditional meatballs. Made with ground chicken and a blend of herbs and cheese, these tender meatballs are perfect for serving with pasta or on their own as a tasty appetizer. Easy to make and versatile, they are a great addition to any meal.
Ingredients
Main Meatball Ingredients:
- 1 lb ground chicken
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For serving (optional):
- Marinara sauce
- Spaghetti
- Fresh basil
- Extra Parmesan
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined—do not overwork the mixture.
- Form the Meatballs: With damp hands, roll into 1 to 1.5-inch meatballs and place on a plate.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 5–6 minutes, turning occasionally, until browned on all sides.
- Simmer: Pour in marinara sauce if using, reduce heat to low, cover, and simmer for another 10–12 minutes until the meatballs are cooked through (internal temperature should reach 165°F).
- Serve: Serve with pasta, over polenta, in sub rolls, or enjoy on their own topped with fresh basil and extra Parmesan.
Notes
- These meatballs can also be baked at 400°F for 20–22 minutes on a parchment-lined sheet.
- For extra moisture, mix in 1–2 tablespoons of milk or ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 115mg
