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Easy Homemade Chicken Meatballs

easy homemade chicken meatballs

Lighter version of traditional meatballs. Just as delicious.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 10 to 12 servings
Author Rosemary Stelmach

Ingredients

MEATBALLS

  • 1 pound ground chicken
  • 1 pound mild Italian chicken sausage (casing removed)
  • 1 1/2 cups fresh white bread crumbs
  • 3 garlic cloves, minced
  • 1/3 cup chopped fresh parsley
  • 1/2 cup freshly grated pecorino romano cheese (2 ounces)
  • 1/2 cup freshly grated parmesan cheese (2 ounces)
  • 1/4 cup milk
  • 2 extra-large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

MARINARA SAUCE

  • 1/2 cup extra-virgin olive oil
  • 1 medium onion, finely chopped (5 ounces / 1 cup)
  • 2 garlic cloves, minced
  • 1 stalk celery, finely chopped (2 ounces / 1/2 cup)
  • 1 carrot, peeled and shredded (4 ounces / 1 cup)
  • pinch of chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 - 28 ounce cans plum tomatoes
  • 2 bay leaves
  • handful of celery leaves (optional)
  • 1/2 cup freshly grated pecorino romano cheese

Instructions

MEATBALLS

  1. Preheat oven to 350°F.  Line a large rimmed baking sheet with parchment paper.

  2. Place the ground chicken and sausage in a large mixing bowl, along with the remaining meatball ingredients. Combine gently with a large fork.

    Form meatballs, with your hands, to measure about 1 3/4 to 2 inches in diameter. Place them, with a small space between each meatball, on the prepared baking sheet. You should have a total of 28 to 30 meatballs.

  3. Bake for 40 to 45 minutes, until cooked through and lightly browned. Meatballs can be served with your favorite dipping sauce or simmered in tomato sauce.

MARINARA SAUCE

  1. In a large pot or dutch oven, heat the oil over medium-low heat. Add the onions and garlic. Saute' until the onions are translucent, about 5 minutes. Add the celery, carrots, thyme, salt & pepper. Saute' until all vegetables are soft, about 10 minutes.

  2. Break up the tomatoes with your hand or roughly chop them. Add the tomatoes to the pot along with the juice. Add the bay leaves (plus optional celery leaves) and meatballs. Simmer for 40 minutes.

    Remove bay leaves and celery leaves; discard. Add grated romano cheese and mix well. Continue to simmer for additional 20 minutes.