Italian chicken meatballs with marinara sauce

Chef’s secret time: I stumbled onto this meatball method when my restaurant days forced me to make 200 meatballs before lunch and I refused to let them suck. Turns out, a few tiny hacks (a splash of milk, quick sear, and gentle handling) make chicken meatballs juicy and full of flavor — not dry little disappointments. I’m sharing that exact approach so you don’t need a brigade of line cooks. Think tender, slightly golden meatballs bathing in a bright, garlicky marinara — your kitchen will smell like a trattoria in ten minutes.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

These chicken meatballs stay tender and juicy thanks to a tiny splash of milk and gentle mixing — no rubbery bites here. The marinara sings with bright tomato and garlic, and the pan-sear gives each meatball a little golden crust that crackles when you bite in. It’s simple enough for a weeknight, special enough for guests. Plus, it’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1 lb ground chicken (preferably dark meat or a mix for more flavor)
• 1/2 cup breadcrumbs (plain or panko)
• 1 large egg
• 2 tbsp grated Parmesan
• 2 tbsp milk (or unsweetened almond milk)
• 2 cloves garlic, minced
• 2 tbsp finely chopped onion
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil (for searing)

For the Sauce / Garnish:

• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 cloves garlic, thinly sliced
• 1/2 tsp sugar (optional, to balance acidity)
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves and extra grated Parmesan for serving

How I Make It

Step 1:

Preheat your oven to 400°F. In a bowl, mix 1 lb ground chicken, 1/2 cup breadcrumbs, 1 large egg, 2 tbsp grated Parmesan, 2 tbsp milk, minced garlic, chopped onion, parsley, 1 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning. Use your hands and fold gently — you want the mixture just combined. It should feel slightly sticky, not wet; if too wet, add a tablespoon of breadcrumbs at a time. Tip: don’t overwork the meat or you’ll end up with dense meatballs.

Step 2:

Form the mixture into 1 1/4-inch balls (roughly 18–20). Wetting your hands with water helps the mixture not stick to your palms. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. When the oil shimmers, add the meatballs in a single layer — don’t crowd the pan. Brown each side for about 2 minutes until golden and fragrant. You’ll hear a satisfying sizzle and smell that toasty, meaty aroma.

Step 3:

Remove the meatballs briefly and lower heat to medium. In the same skillet add 2 tbsp olive oil and sliced garlic; sauté until golden for about 30 seconds, then add 1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste, 1/2 tsp sugar (if using), and 1/2 tsp red pepper flakes. Stir and let the sauce come to a gentle simmer — watch the color go from bright red to rich, glossy red as it reduces. Taste and season with salt and pepper.

Step 4:

Nestle the seared meatballs back into the sauce, spooning sauce over them. Transfer the skillet to the oven and bake at 400°F for 12–15 minutes, until the meatballs reach an internal temperature of 165°F and feel springy but cooked through. If you don’t have an ovenproof skillet, move everything to a baking dish. The tops should look slightly browned and the sauce should bubble around the edges.

Step 5:

Pull the skillet from the oven, let the meatballs rest for 5 minutes, then scatter torn basil and extra grated Parmesan on top. Serve over spaghetti, polenta, or crusty bread so you can mop up that garlicky sauce. The basil brings a fresh, green note and the cheese melts into little creamy pockets.

Pro Tips

• Use slightly fatty ground chicken (or add 1–2 tbsp olive oil to the mix) for juicier meatballs.
• Wet your hands before rolling to keep the mixture from sticking and to make uniform balls.
• Sear first to build flavor and texture; the oven finishes cooking gently so they stay tender.
• Use an instant-read thermometer and pull the meatballs at 165°F for safety and perfect juiciness.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground chicken for ground turkey (slightly milder) or lean pork (richer flavor).
• Use gluten-free breadcrumbs or crushed gluten-free crackers to make this gluten-free — texture changes slightly but still great.
• For dairy-free, skip the Parmesan and use 1 extra tablespoon of breadcrumbs and a pinch of nutritional yeast for umami.
• Replace milk with unsweetened almond milk or water if avoiding dairy — the meatballs stay tender but lose a touch of richness.

Variations & Tips

• Spicy: Add 1/2 tsp crushed red pepper to the meat mixture and extra to the sauce.
• Kid-friendly: Omit red pepper flakes and up the Parmesan for cheesy comfort.
• Herby: Fold in 1 tbsp chopped basil and 1 tbsp chopped oregano into the meat for a garden-fresh punch.
• Cheesy center: Press a tiny cube of mozzarella into the center of each meatball before rolling for gooey surprise centers.
• Vegetarian twist: Use a mix of mashed white beans and finely chopped mushrooms with the same binder ratio for plant-based “meatballs.”
• Creative twist: Swap crushed tomatoes for fire-roasted for a smoky edge, or add olives and capers for a tangy Mediterranean spin.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Form the meatballs and refrigerate covered for up to 24 hours, or freeze on a tray for 1 hour then bag for up to 3 months. Bake straight from chilled (add a few minutes) or thawed from frozen. Reheat gently in sauce on the stovetop to avoid drying out.

Can I double the recipe?

Sure thing. Use two pans to avoid overcrowding when searing, and bake in batches if needed. Cooking time per meatball stays about the same; just ensure they have room in the oven.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap; olive oil brings flavor, while neutral oils stay in the background.

How do I know it’s done?

Use an instant-read thermometer and aim for 165°F. Visually, the meatballs should have golden edges and the interior should look slightly opaque and spring back when you press them gently.

What if I don’t have ingredient X?

No Parmesan? Use extra breadcrumbs and a pinch of salt + nutritional yeast. No fresh herbs? Use 1 tsp dried herbs — add them earlier so they rehydrate and release flavor.

How I Like to Serve It

I love these meatballs over a pile of spaghetti with a drizzle of olive oil and a big handful of basil. They also sit wonderfully on toasted ciabatta for meatball subs or alongside roasted vegetables for a lighter plate. Pour a glass of Chianti or a crisp sparkling water and call it a weeknight win or a relaxed Sunday supper.

Notes

• Store leftovers in the fridge for up to 3 days; reheat gently in sauce over low heat so they don’t dry out.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with these juicy, saucy chicken meatballs. You’ve got this, and your kitchen is about to smell amazing.