These chicken meatballs are easy to make and have a deliciously juicy texture thanks to the blend of ingredients. Perfect for those busy weeknights, they bring a satisfying twist to your regular meatball dinner.
This recipe addresses issues like dryness, blandness, and lack of flavor often found in standard chicken meatballs, providing a flavorful and enjoyable alternative.
I’ve often run into the struggle of balancing flavor and moisture in chicken meatballs, which can easily turn out dry. This recipe addresses that, making sure your meatballs stay tender while bursting with savory spices. You’ll find that this approach minimizes the risk of overcooked meat and thick sauces that can be challenging to perfect.
In just under an hour, you’ll have a dish that’s ready for your dinner table. These meatballs cook up beautifully, staying nice and golden in the skillet, while the sauce thickens to coat each one perfectly.
If you want to switch it up, check out my Broccolini Frittata. It’s a light but filling option that pairs wonderfully with these meatballs!
Table of contents
Why You Will Love This Recipe
- Flavorful Twist , These chicken meatballs stand out with a blend of cooked spinach, sun-dried tomatoes, and garlic, offering a burst of flavor that complements the dish beautifully.
- Quick to Prepare , In just 20 minutes of prep time, you can have these meatballs ready to cook, making them an easy choice for busy weeknights or quick dinner parties.
- Rich Sauce , The creamy sauce made with heavy cream and chicken broth envelops the meatballs perfectly, creating a comforting and satisfying dish that feels like a restaurant experience at home.
- Long-Lasting Freshness , These chicken meatballs stay fresh for several days in the fridge, making them great for meal prep or leftovers that can be easily reheated for quick meals throughout the week.
Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20 meatballs 1x
- Category: Main Course
- Method: Pan Frying and Simmering
- Cuisine: American
- Diet: Low Salt
Description
Delicious Red Lobster style chicken meatballs, perfect for a low-salt diet. Easy to prepare and packed with flavor!
Ingredients
- 1 lb (454 g) lean ground chicken
- 1 large egg
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (60 g) panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) oil from sun-dried tomatoes jar
- ½ cup (70 g) chopped sun-dried tomatoes
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese (for sauce)
- 1 teaspoon dried Italian seasonings (for sauce)
- 1 cup (30 g) chopped spinach
- 6 leaves basil, torn
Instructions
- Step 1: In a large bowl, combine ground chicken, egg, ½ cup grated Parmesan cheese, panko breadcrumbs, minced garlic, 1 teaspoon Italian seasonings, kosher salt, black pepper, and crushed red pepper flakes. Mix thoroughly to create a cohesive texture.
- Step 2: Form the mixture into 1 ½ inch (about 4 cm) meatballs, pressing firmly to ensure they hold together well during cooking.
- Step 3: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs without overcrowding the pan (brown in batches if needed). Brown each side for approximately 3-4 minutes until golden crust forms.
- Step 4: Remove the browned meatballs from the skillet and place on a plate; cover to keep warm. Wipe out the skillet briefly, scraping up any browned bits left behind to retain flavor for the sauce.
- Step 5: Heat 1 tablespoon of oil from the sun-dried tomatoes jar over medium heat in the skillet. Add 2 cloves minced garlic and sauté constantly stirring for about 30 seconds, preventing burning and releasing aroma.
- Step 6: Add 1 tablespoon tomato paste, ½ cup chopped sun-dried tomatoes, 1 cup low-sodium chicken broth, 1 cup heavy cream, ½ cup grated Parmesan cheese, and 1 teaspoon dried Italian seasonings. Stir gently to blend ingredients evenly and prevent sticking. Bring the mixture to a simmer over medium heat.
- Step 7: Add the browned meatballs back into the skillet. Simmer for about 10 minutes until meatballs are cooked through (internal temperature 165°F / 74°C) and the sauce thickens.
- Step 8: A few minutes before finishing, add 1 cup chopped spinach and 6 torn basil leaves. Stir gently until spinach wilts and greens are incorporated evenly.
- Step 9: Serve meatballs hot, optionally topped with additional grated Parmesan. Pair well with pasta, a fresh salad, zucchini noodles, or cauliflower rice for a balanced meal.
Notes
- Room Temperature: Store meatballs in an airtight container at room temperature up to 2 days to maintain freshness.
- Refrigeration: Keep meatballs covered in an airtight container in the refrigerator for up to 5 days to prevent drying out.
- Freezing: Wrap meatballs tightly in plastic wrap or aluminum foil, place in a freezer bag, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- To keep meatballs moist, add 2 tablespoons low-sodium chicken broth to the meat mixture before shaping if desired.
- If sauce does not thicken after simmering for 10 minutes, whisk in an additional tablespoon of tomato paste.
- Avoid sticking by preheating the skillet for 3-4 minutes before adding olive oil and cooking meatballs.
- Do not overcrowd the skillet; brown meatballs in batches for even cooking and better browning.
- If sauce tastes too salty, add ½ cup chopped spinach as it cooks to balance saltiness naturally.
- Reheat meatballs gently in a skillet over medium heat or in a microwave until warmed through. Avoid overheating to keep meatballs tender.
- Serve alongside zucchini noodles or cauliflower rice as low-carb options.
- Complement with a side of sautéed spinach or fresh arugula salad for added nutrition.
- Use in meatball subs with gluten-free bread or add to creamy pasta dishes or gluten-free pizza toppings.
- Garnish with fresh basil or extra grated Parmesan cheese for presentation and flavor boost.
- Substitute lean ground turkey for chicken in a 1:1 ratio if preferred.
- Replace panko breadcrumbs with almond flour (same quantity) for a gluten-free version.
- Swap fresh Parmesan with pre-grated Parmesan if needed, though fresh is recommended for best texture and flavor.
- Select lean ground chicken for tender, flavorful meatballs. Ground turkey is a suitable substitute.
- Use fresh garlic cloves for best aroma and taste; avoid jarred minced garlic.
- Freshly grated Parmesan cheese enhances savoriness and texture better than pre-grated options.
- Panko breadcrumbs provide light texture; choose plain or Italian-seasoned according to preference.
Nutrition
- Serving Size: 1 meatball
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Ground chicken: Go for lean ground chicken for tender meatballs with great flavor. If you prefer, ground turkey is a common substitute that works well.
- Breadcrumbs: Use plain or Italian-seasoned breadcrumbs to help bind the meatballs. If you need a gluten-free option, almond flour can be a good substitute.
- Parmesan cheese: Freshly grated Parmesan enhances flavor and adds a savory depth. Pre-grated can work, but fresh has a better texture and taste.
- Garlic: Fresh garlic has a bold flavor that brightens the meatballs. Skip the jarred minced garlic; it just doesn’t compare.
- Parsley: Fresh parsley offers a pop of color and freshness. Dried parsley can substitute, but fresh adds a better flavor and texture.
- Egg: A large egg acts as a binder, helping the meatballs hold their shape while keeping them moist. Don’t skip this; it’s important!
- Onion: Finely chopped onion adds moisture and sweetness to the meatballs. If you’re short on time, use onion powder for a quick flavor boost.
- Ground chicken: Go for lean ground chicken for tender meatballs with great flavor. If you prefer, ground turkey is a common substitute that works well.
- Breadcrumbs: Use plain or Italian-seasoned breadcrumbs to help bind the meatballs. If you need a gluten-free option, almond flour can be a good substitute.
- Parmesan cheese: Freshly grated Parmesan enhances flavor and adds a savory depth. Pre-grated can work, but fresh has a better texture and taste.
- Garlic: Fresh garlic has a bold flavor that brightens the meatballs. Skip the jarred minced garlic; it just doesn’t compare.
- Parsley: Fresh parsley offers a pop of color and freshness. Dried parsley can substitute, but fresh adds a better flavor and texture.
- Egg: A large egg acts as a binder, helping the meatballs hold their shape while keeping them moist. Don’t skip this; it’s important!
- Onion: Finely chopped onion adds moisture and sweetness to the meatballs. If you’re short on time, use onion powder for a quick flavor boost.
Recipe Tips
- If meatballs are dry, add 2 tablespoons of low-sodium chicken broth to the mixture for moisture before rolling them into 1 ½ inch balls.
- When sauce doesn’t thicken after 10 minutes, whisk in an additional tablespoon of tomato paste to help thicken it further during the simmer.
- If meatballs stick to the skillet, make sure to preheat the skillet for 3-4 minutes before adding the 2 tablespoons of olive oil.
- For uneven cooking, don’t overcrowd the skillet; brown meatballs in batches, leaving space for even heat distribution.
- If sauce is too salty, stir in ½ cup of chopped spinach as it cooks to help balance the saltiness naturally.
Serving Suggestions
Serve chicken meatballs alongside zucchini noodles or cauliflower rice for a healthy alternative. Add a side of sautéed spinach or a fresh arugula salad to complement the meal.
Use chicken meatballs to make a meatball sub with gluten-free bread or add them to a comforting soup. They also work well in a creamy pasta dish or as a topping on a gluten-free pizza.
Top with marinara sauce or a creamy garlic sauce for additional flavor. You can sprinkle with fresh basil or grated Parmesan before serving for an extra touch.
Recipe variations
- You can use ground turkey instead of chicken for these meatballs to create a slightly different texture and a mild flavor that still pairs well with the creamy sauce.
- Add 1 teaspoon of Italian seasonings and ½ teaspoon of crushed red pepper to the meatball mixture to maintain the intended savory and mildly spicy profile.
- Either fresh basil or dried Italian herbs can be added towards the end of cooking to brighten the sauce and add aromatic notes without overpowering the dish.
- If making for a larger group, simply double the ingredients to make 40 meatballs, increasing cooking time slightly when simmering in sauce for consistent results.
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How to Store?
To keep your chicken meatballs fresh and delicious, follow these storage tips:
Room Temperature: Place chicken meatballs in an airtight container and store at room temperature up to 2 days to maintain freshness.
Refrigeration: Store chicken meatballs in an airtight container in the refrigerator up to 5 days. Keep covered to avoid drying out.
Freezing: Wrap meatballs tightly in plastic wrap or aluminum foil, then in a freezer bag. Freeze up to 3 months. Thaw overnight in refrigerator.
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