Chicken Meatballs Recipe

Name: Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g ground chicken; 3 garlic cloves, finely chopped; 50 g fresh white breadcrumbs; 1 tablespoon fresh chives, finely chopped, plus leaves to garnish; 1 tablespoon fresh basil, finely chopped; 2 tablespoons fresh parsley, finely chopped; 2 tablespoons parmesan cheese, grated; 1 egg, lightly beaten; salt & freshly ground black pepper, to taste; plain flour, to lightly dust the meatballs; 1 yellow onion, chopped; 2 red capsicums, chopped; 1 tablespoon fresh basil, chopped; 2 tablespoons olive oil; 400 g tomatoes, chopped; 1/2 tablespoon unsalted butter

Servings: persons

450 g ground chicken
3 garlic cloves, finely chopped
50 g fresh white breadcrumbs
1 tablespoon fresh chives, finely chopped, plus leaves to garnish
1 tablespoon fresh basil, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons parmesan cheese, grated
1 egg, lightly beaten
salt & freshly ground black pepper, to taste
plain flour, to lightly dust the meatballs
1 yellow onion, chopped
2 red capsicums, chopped
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
400 g tomatoes, chopped
1/2 tablespoon unsalted butter

1
In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
2
Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
3
Place on a tray, cover loosely and chill for 30 minutes.
4
Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and saute for 10 minutes, stirring occasionally, until soft.
5
Add the tomatoes (and the juice), 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
6
Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
7
Clean the pan.
8
Melt the butter in the pan, add the meatballs and saute over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
9
Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
10
Serve over steamed rice or noodles and your favourite salad or side dish.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 450 g ground chicken, 3 garlic cloves, finely chopped, 50 g fresh white breadcrumbs, 1 tablespoon fresh chives, finely chopped, plus leaves to garnish, and more.

Yes, Chicken Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions