Chicken Meatballs with Marinara Sauce
Serves: 4-5 (about 20 meatballs)
  • Meatballs:
  • 1 pound ground chicken thighs or breasts
  • 1 egg
  • ½ cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons olive oil
  • Marinara Sauce:
  • 1 tablespoon olive oil
  • 1-1/2 cups finely chopped onion
  • 1 tablespoon chopped garlic
  • 2 (26.8 ounce) cartons “Pomi” brand strained tomatoes (see note)
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons sugar
  • ¼ cup chopped fresh parsley
  • Cooked spaghetti noodles
  • Grated Parmesan cheese
  1. For the meatballs, thoroughly mix together chicken, egg, breadcrumbs, Parmesan, parsley, salt and pepper; form into 1-1/2 inch balls by rolling in the palms of your hands (you will have approximately 20 meatballs). In a large skillet, heat 3 tablespoons olive oil over medium heat; add meatballs and cook until browned, about 5 minutes, turning frequently while cooking. Remove meatballs and set aside.
  2. If necessary, add additional 1 tablespoon olive oil to the same pan; add onion and garlic and cook and stir until onions are softened, about 3-4 minutes. Add tomatoes, oregano, sugar and parsley; bring to simmer; add meatballs, turning to coat evenly in sauce; cover and cook over low heat until meatballs are cooked through and sauce is slightly thickened, about 25-30 minutes.
  3. Serve over cooked spaghetti noodles and top with Parmesan cheese.
2 (28 ounce) cans crushed tomatoes can be substituted.
Recipe by A Year at the Table at