These Italian Chicken Meatballs are deliciously seasoned and served with a very simple but dazzlingly vibrant and flavorful tomato sauce.
If you prefer, you can use ground beef instead. I’ll make it both ways depending on the mood I’m in. For the Summer I prefer the lighter, more delicate flavor of the chicken.
There are a few key ingredients in these Meatballs: Fresh herbs, the right tomatoes (more on that below) and ground dried porcini mushrooms. You can buy them pre-ground but I prefer to grind them myself (use a coffee or spice grinder) for optimal flavor. They add an incredible depth of flavor that you will love!
These meatballs also freeze well. Many of us are really busy during the week and being able to make some wholesome meals in advance that we can simply pull out of the freezer and thaw is fantastically convenient. And our kids love these! You can double or even triple the recipe. You can either freeze the meatballs uncooked and then whip up the sauce when you’re ready to eat them (it’s super fast!) or freeze them cooked in the sauce for optimal moistness. Then simply let the meatballs defrost and then slowly reheat them to retain the moisture.
Whether you’re using chicken or beef, you can either use pre-ground or grind your own. Whenever possible I prefer to grind my own meat because it’s fresher and I know exactly what’s in it – and what isn’t. No, you don’t need a meat grinder. I have two of them: A manual grinder for backup and a grinder attachment for my stand mixer. I’ve never used my manual grinder (well, I did once and never again – not unless I have to in an emergency, and that’s the idea) and have only used my grinder attachment once. It’s a bit of a pain in the rear to use and the meat usually needs to be semi-frozen to work properly, and it’s a bit of a hassle to clean up. I’ve found that grinding chicken works just as well in my food processor and the cleanup is a cinch.
I received the Cuisinart’s Elite Collection 14-cup Food Processor for review and couldn’t be happier with it. In fact I’m pretty much head over heels. It’s power, features and build quality are amazing.
You’ve heard me mention my Cuisinart Mini Prep Food Processor on several occasions in the past. That thing has been such a workhorse. My husband bought it while he was an undergrad, used it through med school, and we’ve continued using it since we’ve been married. 15 years later it’s still going strong! It’s with some sadness that we’ve retired it is because it’s only a 4-cup food processor and it was high time we get a bigger one.
As happy as we were with the quality of our Mini Prep it only made sense to stick with Cuisinart. One of the things I love about our new food processor is that it comes with both a 14 cup container and a 4 1/2 cup insert container for smaller batches.
And so, our dearest and faithful old Mini Prep, we bid you adieu and may you enjoy all the freedom that blissful retirement brings. (That is unless some lucky family member decides to adopt you and put you back to work!)
Okay, let’s get to work!
Cut up the chicken breast into large chunks, add them to your food processor, and after just a few pulses you’ll have perfectly ground chicken.
If you’re using the food processor, you can conveniently add the remaining ingredients to the chicken and pulse the mixture together, otherwise you can just combine everything with your fingers in a large mixing bowl.
Form the mixture into 1 inch meatballs or larger if you prefer. At this point you can either put them single-layer into ziplock freezer bags, freeze them, and then make the sauce when you’re ready to eat them (be sure to completely thaw the meatballs before you fry them), or you can cook them first and freeze them in the sauce.
Heat the oil in a large skillet over medium-high heat. Once the oil is hot add the meatballs.
Brown them on all sides and set aside.
Next we’re going to make an incredibly delicious and vibrant sauce. The tomatoes you use make ALL the difference. If you use any of the standard canned tomatoes you find in the grocery store your sauce will be pretty bland and flavorless. Nothing compares to the imported sun-ripened tomatoes from Italy. There are a few brands to choose from, but the D.O.P. certified San Marzano’s are widely considered the best. You can find them in specialty stores, I’ve seen them at World Market, and even some well-stocked grocery stores, and of course online.
Traditionally Italians will use their hands to crush the whole tomatoes into a chunky puree. I love my Cuisinart Immersion Blender and use it as often as I can find the opportunity. It’s 6 years old and still going strong.
Heat a little more oil in the skillet and saute the garlic for a minute.
Pour in the tomato puree and bring to a rapid boil for about 2 minutes.
Next we’re going to add the herbs. Parsley and basil are my favorite combination in this sauce. Absolutely use fresh as dried will yield no where close the same flavor.
Add the herbs and salt to the sauce and simmer for another couple of minutes until the liquid in the sauce has reduced down a bit.
Return the meatballs to the sauce, stir to coat, cover the skillet and simmer over medium heat for about 15 minutes.
Serve with pasta and top with some grated quality aged Italian cheese such as Asiago.
Enjoy!
- 1 pound ground chicken breast (or ground beef)
- 1 large egg
- ½ cup plain breadcrumbs (gluten-free, use GF breadcrumbs)
- 1 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped fresh parsley
- 1½ teaspoons chopped fresh thyme
- 1½ teaspoons chopped fresh sage
- 1½ teaspoons chopped fresh rosemary
- 1 tablespoon ground dried porcini mushrooms (buy pre-ground or grind them yourself for optimal flavor)
- For the Tomato Sauce:
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 (28 ounce) can imported whole Italian DOP San Marzano tomatoes (see Note), crushed or blended to a thick and slightly chunky puree
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh basil
- 1 teaspoon salt
- Combine all the meatball ingredients in a food processor or a large mixing bowl and combine. Form into 1-inch or larger meatballs. Heat the oil in a large skillet and lightly brown on all sides. Transfer to a plate and set aside.
- Add the garlic to the skillet and saute for one minute. Add the tomato puree and bring to a rapid boil for 2 minutes. Add the salt, parsley and basil and simmer for another 3-5 minutes.
- Return the meatballs to the sauce, stir to coat, cover and simmer over medium for about 15 minutes.
- Serve with pasta.
- *These meatballs freeze well (see Note).
*Either freeze the meatballs raw and make the sauce the day you're ready to eat them or freeze them cooked in the sauce. Place them single-layer in ziplock freezer bags. Thaw completely and slowly reheat them to retain moistness.
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Disclosure: I received a food processor from Cuisinart without any obligation to write a positive review. I’ve been a huge fan of their products for years and welcomed this opportunity. As always, all opinions are entirely my own.
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Jeanie says
I have to say, these ground chicken meatballs were the tastiest by far! I totally prefer them over ground beef, and they are less heavy on the tummy afterwards. The sauce was a perfect blend of spices and some of the best meatballs I’ve had in or out of any restaurant!! Perfecto!! (and thank you)
Kimberly @ The Daring Gourmet says
Awesome, thanks so much for the feedback, Jeanie! :)
Cori Landon says
These look and sound sooooo good! I don’t know why it has never occurred to me to grind meat in a food processor, it’s seems like kind of a “duh” now :) I’ve always had to just buy ground chicken which is always more expensive. Will be grinding it myself from now on thanks to you! :) (I own a Cuisinart as well and love it)
Kimberly @ The Daring Gourmet says
Haha, Cori! Hey, you’re not the only one – had it occurred to me a few years ago to grind it in the food processor I never would have bought the grinder attachment for my stand mixer! You’ll love how quick and easy it is to grind it in your Cuisinart.
Katie says
I made these on Sunday and they were a HIT! The whole family loved them, even our super picky 5 year old! I already had some ground chicken in the freezer which I used but I love the idea of grinding my own in the food processor. Definitely making this again and will use my food processor next time. Thanks so much!!
Kimberly @ The Daring Gourmet says
Fantastic, Katie! I’m super thrilled to hear that and really appreciate the feedback! I just made another batch myself to freeze :)
Carron Ingham says
I have made this recipe twice now. It has been a huge hit with my family. Using the food processor makes it super easy to prepare the meatballs. This will definitely be listed as one of our favorite recipes along with many other of your recipes that I’ve tried. Thank you so very much. A big fan in Bermuda.
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Carron, thank you so much!
Stephanie says
My family LOVES meatballs! I will have to try this recipe next time!
Lauren Kelly Nutrition says
I love that you added mushrooms! These look delicious!
Erin @ Texanerin Baking says
I love recipes that freeze well! And this is so cool. Since ground chicken breast doesn’t exist here, I never made recipes calling for it. I never thought of making it in a food processor!
Renee - Kudos Kitchen says
I recently learned that if something says “imported from Italy”, it’s not from Italy. It has to say “product of Italy” in order for it to be the real thing. I had no idea.
Anyway, great looking meatballs. Love that you grind your own chicken.
Kimberly @ The Daring Gourmet says
That makes sense, Renee. Of course if they’re product of Italy they’d also have to be imported, though not always the other way around. In the case of the products I recommend here, the Italissima tomatoes are “Product of Italy” and the San Marzano tomatoes have a strict designation of “DOP” which certifies their place of origin as Italy. The latter are considered the “creme de la creme” of Italian tomatoes.
The Food Hunter says
I bet the porcini mushrooms makes it extra yummy
Lora says
I haven’t made chicken meatballs in quite a while, and now I want to make them again! San Marzano are the best choice for a sauce (in my opinion…unless you’re lucky and have grown your own tomatoes :D). Lovely weeknight supper idea!
Melanie | Melanie Makes says
So wish I had a plate of this deliciousness right about now – a perfect comfort food on this dreary, rainy day!
Amanda -The Kitcheneer says
I LOVE meatballs! And these pictures are stunning!
Brandon @ Kitchen Konfidence says
I love grinding up meat in the food processor. It’s so simple! And the dried porcini is a nice touch here. I’ll give that a try the next time I make meatballs.
Annie says
I love that you used chicken here! Such a nice change of pace from beef meatballs!
Elena says
Amazing! I hadn’t thought to put dried mushrooms in meatballs! Yum!
Heather | All Roads Lead to the Kitchen says
These sound incredibly flavorful, loving the use of dried porcini again.
Serene @ House of Yumm says
Loving that you made these in the food processor! Why have I never even thought to do that? I am definitely putting this on my list of things to make :)
Michelle | A Dish of Daily Life says
I love the idea of adding dried porcini mushrooms…mushrooms add such great flavor, but my family (other than my youngest son and I) doesn’t like the texture. This is just brilliant! I can have my mushroom flavor now. I can’t wait to try these!
Nancy | The Bitter Side of Sweet says
I love all the things going on in this dish! From the fact that you used chicken for the meat to the topping of asiago cheese! Delicious!
Nutmeg Nanny says
I love making homemade meatballs! Using the food processor made it a lot easier too! so healthy and delicious….yum!
Dorothy at Shockingly Delicious says
What a fresh looking dinner! Want want want.
Kristyn says
These sound so delicious and I love that they can be frozen! Thanks for sharing!
Kirsten/ComfortablyDomestic says
These meatballs look completely amazing! I really like the idea of grinding your own chicken. My husband would be thrilled with the ground porchini mushrooms!
Healing Tomato says
Oh, how amazing is this recipe!!! LOVE the very vibrant red from the sauce.
Rebekah says
Just made these last night using the pores of a PNW fall king bolete from a couple years ago (I’d been saving them waiting for the right moment/recipe!) and ground chicken thighs. They were absolutely delicious! Super moist and flavorful –I’m so excited that you shared this recipe! Great chicken meatballs for years to come!
Kimberly @ The Daring Gourmet says
That’s fantastic, Rebekah, thanks so much for letting us know! We live in western WA and sure wish we knew where to find more mushrooms. We had a tiny bit of luck with a small stash of chanterelles two years ago but no luck since. Crossing our fingers we’ll find some morels in the Spring. I’ll bet your meatballs were superb with those carefully reserved mushrooms!
Kathy Armour says
The recipe was absolutely delicious but I don’t know how you could say 15mins preparation time. Preparing fresh rosemary and thyme takes time also cutting and preparing the sauce and making the meatballls. All worth it but 15mins is way off course
Kimberly @ The Daring Gourmet says
Thanks for the honest feedback, Kathy, and I’m so glad you enjoyed them, thank you!
Irene Piper says
Wow, these chicken meatballs are so delicious, you know I prefer them over the beef ones also. Already had a recipe for marinara sauce that we love and of course using San Marzano tomatoes from Italy a must if you have not done so, much more flavorful that regular tomatoes. At the family get together had many complements on both… so thank you Daring Gourmet for posting it.
Kimberly @ The Daring Gourmet says
That’s fantastic, Irene, I’m so glad, thank you!