Chicken Meatballs with Marinara

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These Chicken Meatballs are so good, easy-to-make dish that’s perfect for a family meal any day of the week. They are lightly browned and then simmered in a flavorful marinara sauce, infusing them with rich, tomatoey goodness. Pair your chicken meatballs with your favorite pasta for a complete dinner that everyone will love.

Table of Contents

1. Recipe at a glance
2. Ingredients you’ll need to make chicken meatballs
3. Popular substitutions & additions
4. How to make this chicken meatball recipe
5. Tips for making the best chicken meatballs
6. How to store & reheat chicken meatballs
7. Frequently asked questions
8. More similar dinner recipes:
9. Chicken Meatballs with Marinara Recipe

What really sets these Chicken Meatballs with marinara apart for me is their irresistible combination of garlic and Italian herbs. They’re not just juicy, they have a rich, hearty, and garlicky flavor that outshines even what I’ve tasted in top-notch restaurants. That’s exactly why I love making them at home! My little secret? Mixing some grated Parmesan cheese into the ground chicken. But shhh, let’s keep that between us!

OH MY GOSH!! Best meatballs ever!! We will definitely be having these more often! Thank you!!
–Mary Smith

Recipe at a glance

Cuisine Inspiration: Italian
Primary Cooking Method: Stovetop
Dietary Info: Low-carb and Gluten-Free (with gluten-free breadcrumbs)
Key Flavor: Meaty, savory and garlicky
Skill Level: Easy

Summary

• Simple Ingredients, Big Flavor: This chicken meatball recipe proves that you don’t need a long list of complicated ingredients to create a flavorful meal. Simple pantry staples come together to create a dish that’s bursting with classic Italian flavors!
• Perfect for Meal Prep: These chicken meatballs are not just delicious – they’re also incredibly convenient. Make a batch at the start of the week and enjoy them in various meals, from spaghetti dinners to meatball subs!
• Kid-Friendly Favorite: Struggling to get the little ones to try new foods? These meatballs are a surefire hit with kids. Their familiar shape and not-overpowering taste make them a mealtime winner for all ages.
• Quick Weeknight Solution: If you’re short on time, these chicken meatballs come together quickly. Dinner will be served in less than 35 minutes!

Ingredients you’ll need to make chicken meatballs

• Ground Chicken: I like to use ground chicken thighs for these meatballs because they end up juicier. But if you want a leaner alternative, you can use ground chicken breasts. 
• Herbs & Garlic: Garlic, oregano, and dried parsley come together to infuse these easy baked chicken meatballs with classic Italian flavors.
• Paprika: Provides a slight sweetness and color.
• Parmesan Cheese: This is my secret! It’s a wonderful addition, especially for those who love Chicken Parmesan, like me. It adds a savory depth and also helps bind the meatballs.
• Breadcrumbs: Crucial for the meatballs’ texture. Gluten-free breadcrumbs are a great alternative for those avoiding gluten.
• Egg: The primary binder that holds the meatballs together.
• Olive Oil: Ideal for cooking the meatballs, but you can use any neutral oil you have on hand.
• Marinara Sauce: This rich and tomatoey sauce complements the meatballs perfectly. Feel free to use your favorite store-bought version or make your own homemade version from scratch.
• Salt and Pepper: Essential for seasoning. Adjust according to your taste.

Popular substitutions & additions

• Switch up the protein. If ground chicken isn’t your thing or you’re just looking for a change, ground turkey, or beef make fantastic alternatives.
• Go dairy-free. For those avoiding dairy, swap the Parmesan cheese with nutritional yeast. It offers a similar cheesy flavor with the added benefit of being plant-based.
• Replace regular breadcrumbs. Panko breadcrumbs can give a lighter, crunchier texture to your chicken meatballs. Also, if you want to make this recipe paleo-friendly, you can use almond meal instead of breadcrumbs.
• Use crushed tomatoes. Every time I don’t feel like making or buying Marinara sauce, I swap it for crushed tomatoes. Just remember to season them well with salt and pepper, as crushed tomatoes can be a bit bland on their own.

How to make this chicken meatball recipe

To make these chicken meatballs, you’ll basically mix together all the ingredients in a bowl until it’s sticky and well blended. That includes ground chicken, parmesan cheese, breadcrumbs, an egg, garlic and herbs/spices. You can vary the spices you use, but I like the mix of oregano, parsley and paprika, which gives them a great color after cooked.

Next, form the mixture into small 1-2 inch balls and place them carefully on the heated olive oil in a large pan. Cook the chicken meatballs for 2-3 minutes per side until browned. You don’t want to fully cook them at this point since you’ll add the marinara sauce at the next step and fully cook them then.

When you start to see color on both sides of the chicken meatballs, add the marinara sauce over the skillet and reduce the heat to low. You’ll want to simmer the chicken in the sauce for about 15 minutes to fully cook them. You can move them around in the sauce as you’re cooking them, but it’s not necessary.

And then you can pretty much serve them as is topped with some fresh herbs.

I made these exactly as indicated in the recipe with the exception of another 1/2jar of marinara sauce. They were perfect! We had them with spaghettini the first time and then as meatball subs (with toasted buns, Parmesan and mozzarella) the next day. So good! I wouldn’t chance a thing.
–Darlene Falconer

Tips for making the best chicken meatballs

• If you can’t find ground chicken, you can make it using a food processor. Simply place the chicken breast or chicken thighs in the food processor until it’s ground. Then add the remaining ingredients to the food processor and pulse lightly just to combine.
• Use your hands to combine the chicken mixture. It’s tempting to use a spoon, but your hands will mix the ingredients much more efficiently without over-mixing the ingredients.
• Use wet hands (with water or oil) to form the mixture into meatballs. This makes it much easier to handle the mixture without your hands becoming a sticky mess!
• Sear the chicken meatballs on a pan with olive oil before adding the marinara. This step is not always common in this type of recipe. However I prefer it because it adds so much more flavor to the chicken, as opposed to simply simmering them in the marinara.

How to store & reheat chicken meatballs

After cooling to room temperature, store the chicken meatballs in an airtight container in the refrigerator. You can keep the sauce in the same container or separately.

How long will chicken meatballs last in the fridge? Chicken meatballs leftovers will last about 3-4 days in the fridge.

Can I freeze chicken meatballs? You can! To freeze them before cooking, lay the formed balls on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. They can be frozen for up to 2 months. Thaw in the fridge overnight and cook per instructions.

To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. They can also be frozen for up to 2 months. To reheat, thaw in the fridge overnight and re-warm for a few minutes with the marinara sauce on the skillet when ready to eat.

Frequently asked questions

More similar dinner recipes:

• Spaghetti and Meatballs
• One Pot Turkey Pasta
• Pumpkin Pasta with Crispy Sage
• Pasta Bolognese
• Easy Baked Spaghetti
• Roasted Red Pepper Pasta
• Pesto Spaghetti
• One Pan Pasta
• Vegan Meatballs

I’m all in for these juicy, tender and flavorful chicken meatballs! It’s a great way to switch up pasta night by serving it with something that’s high in protein and satiating. It also makes for a beautiful presentation when garnished with fresh herbs during a special family dinner. And the best part is that you don’t need any fancy ingredients or equipment to make them!

If you’ve tried this feel good Chicken Meatballs with Marinara recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!