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Pan full of saucy chicken meatballs garnished with basil.

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Ground Chicken Meatballs in Sauce

These easy Ground Chicken Meatballs in Sauce are so tender, flavorful, and obviously saucy! You'll be hooked.
5 from 22 votes

Ingredients

Ground Chicken Meatballs.

  • 1 TBSP Olive oil
  • 1 lb ground chicken
  • 1 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp onion powder
  • 1 tsp chopped fresh thyme
  • 1/2 cup finely chopped onion
  • 1 TBSP Worcestershire sauce
  • 1 egg
  • 1/4 cup panko breadcrumbs

Easy Marinara.

  • 1 TBSP olive oil
  • 1/4 cup minced yellow onion
  • 3 garlic cloves, smashed and grated to a paste (or minced)
  • 28 oz crushed tomatoes
  • 1/2 tsp sea salt, more to taste
  • 3 TBSP chopped fresh oregano
  • 2 TBSP chopped fresh basil
  • 1 bay leaf
  • 1 tsp red pepper flakes, more to increase heat if desired

Instructions 

Easy Marinara.

  • Heat the olive oil in a medium-sized saucepan over medium heat. Then, add the onions and sauté for about a minute. Stir in the garlic, and sauté everything for a minute or two, until the onions are tender and the garlic is fragrant.
  • Add the crushed tomatoes to the saucepan and increase the heat to medium-high; bring to a simmer. Add the salt, oregano, basil, bay leaf, and chili flakes. Partially cover the pan and simmer on low until you're ready to add them to the meatballs.

Ground Chicken Meatballs.

  • Line a baking sheet with parchment paper; set it aside.
  • Put all of the ingredients for the meatballs into a large mixing bowl and blend the mixture thoroughly. The meatball mixture will seem wet and tricky to work with, but that's normal.
  • Lightly oil your hands with a bit of olive oil and start forming your meatballs into balls that's measure about 1 x 1 inch, then carefully place the meatballs onto the parchment paper.
  • Put the tray of meatballs into the fridge to set for at least 30 minutes.
  • When it's cook time, heat the olive oil in a cast iron skillet or non-stick pan. Gently place the meatballs into the pan one by one, and let them simmer for about 3-5 minutes or until golden brown.
  • Carefully flip the meatballs with tongs and let them simmer for another 3-5 minutes or until the other side is golden in color.
  • Add the sauce to the pan, covering the meatballs, and simmer on medium-low, covered with a lid, for about 30 minutes or until cooked through to an internal temperature of 165º F.
  • When ready, garnish the meatballs with chopped fresh basil and serve them with pasta or on fresh hoagies with mozzarella or provolone cheese.
Serving: 1serving, Calories: 98kcal, Carbohydrates: 5g, Protein: 9g, Fat: 4g