In our busy household, finding meals that are both healthy and universally loved can feel like searching for a culinary unicorn. That’s why discovering this recipe for Chicken Meatballs with Marinara was a game-changer. From the first bite, my family was hooked! Even my pickiest eater, who usually turns their nose up at anything vaguely “meatball-ish,” devoured these with gusto. The tender, flavorful chicken meatballs simmered in a rich, homemade marinara sauce are simply irresistible. What I love most is that they are surprisingly easy to make, perfect for a weeknight dinner, yet impressive enough to serve to guests. This recipe has quickly become a staple in our rotation, and I’m excited to share it with you so you can experience the same joy and deliciousness at your own table. Get ready to enjoy a dish that’s not only incredibly tasty but also brings everyone together.

Ingredients You’ll Need to Make Delicious Chicken Meatballs with Marinara

For the Chicken Meatballs:

• 1.5 pounds Ground Chicken – Use lean ground chicken for a healthier option that’s still incredibly moist and flavorful.
• 1 cup Breadcrumbs – Plain breadcrumbs, either store-bought or homemade, act as a binder and help keep the meatballs tender.
• 1/2 cup Grated Parmesan Cheese – Adds a salty, savory, and nutty flavor to the meatballs, enhancing their overall taste.
• 1/4 cup Fresh Parsley, finely chopped – Provides a fresh, herbaceous note and a pop of color to the meatballs.
• 2 cloves Garlic, minced – Essential for adding a pungent, aromatic base flavor to the meatballs.
• 1 large Egg – Binds the ingredients together and adds moisture, contributing to the meatball’s texture.
• 1/4 cup Milk – Helps to keep the meatballs moist and tender during cooking.
• 1 teaspoon Dried Oregano – Adds a classic Italian herb flavor that complements the chicken and marinara.
• 1/2 teaspoon Salt – Enhances the flavors of all the ingredients and seasons the meatballs perfectly.
• 1/4 teaspoon Black Pepper – Adds a subtle spice and depth of flavor to the meatballs.
• 2 tablespoons Olive Oil – Used for browning the meatballs, adding flavor and creating a nice crust.

For the Marinara Sauce:

• 2 tablespoons Olive Oil – Used as the base for sautéing the aromatics and building flavor in the sauce.
• 1 medium Onion, chopped – Forms the aromatic foundation of the marinara sauce, adding sweetness and depth.
• 2 cloves Garlic, minced – Complements the onion and adds another layer of savory flavor to the sauce.
• 28 ounces Crushed Tomatoes – The base of the marinara sauce, providing a rich tomato flavor and texture. Use good quality crushed tomatoes for the best results.
• 15 ounces Tomato Sauce – Adds a smoother consistency and intensifies the tomato flavor of the marinara.
• 6 ounces Tomato Paste – Concentrates the tomato flavor and adds richness and body to the sauce.
• 1 teaspoon Dried Basil – A classic Italian herb that adds a sweet and aromatic flavor to the marinara.
• 1 teaspoon Dried Oregano – Complements the basil and enhances the overall Italian herb profile of the sauce.
• 1/2 teaspoon Sugar – Balances the acidity of the tomatoes and adds a touch of sweetness to the sauce.
• 1/2 teaspoon Salt – Seasons the marinara sauce, bringing out all the flavors. Adjust to taste.
• 1/4 teaspoon Black Pepper – Adds a subtle spice and depth to the marinara sauce.
• 1/4 cup Fresh Basil Leaves, chopped (for garnish, optional) – Adds a fresh, vibrant finish and aroma to the marinara when serving.

Instructions: How to Make Chicken Meatballs with Marinara

1. Prepare the Meatball Mixture: In a large bowl, gently combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, milk, dried oregano, salt, and black pepper. Use your hands or a spoon to mix until just combined. Be careful not to overmix, as this can make the meatballs tough.
2. Shape the Meatballs: Using your hands, roll the chicken mixture into meatballs about 1.5 to 2 inches in diameter. You should get approximately 20-24 meatballs from this recipe. Place the formed meatballs on a plate or baking sheet lined with parchment paper.
3. Brown the Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, carefully add the meatballs in batches, being sure not to overcrowd the pan. Brown the meatballs on all sides, turning them gently with tongs. This step is crucial for developing flavor and creating a nice texture on the meatballs. Browning doesn’t need to cook them through at this stage. Remove the browned meatballs from the skillet and set aside.
4. Sauté Aromatics for Marinara: In the same skillet, reduce the heat to medium. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
5. Build the Marinara Sauce: Pour in the crushed tomatoes, tomato sauce, and tomato paste into the skillet with the onions and garlic. Stir well to combine. Add the dried basil, dried oregano, sugar, salt, and black pepper. Stir again to mix all the ingredients evenly.
6. Simmer the Meatballs in Marinara: Gently place the browned chicken meatballs into the marinara sauce. Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for at least 30 minutes, or up to an hour. Simmering allows the meatballs to cook through completely and absorb the delicious flavors of the marinara sauce. Stir occasionally and ensure the sauce isn’t sticking to the bottom of the pan.
7. Check for Doneness and Serve: After simmering, check a meatball to ensure it is cooked through. The internal temperature should reach 165°F (74°C). Taste the marinara sauce and adjust seasonings if needed (add more salt, pepper, or sugar to your preference).
8. Garnish and Serve: If desired, garnish with fresh chopped basil leaves before serving. Serve the Chicken Meatballs with Marinara hot over your choice of pasta, polenta, rice, or zucchini noodles.

Nutrition Facts for Chicken Meatballs with Marinara (per serving, approximate)

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. These values are based on a serving size of approximately 3 meatballs with sauce, assuming the recipe makes 8 servings.)

• Servings: 8
• Calories per Serving: Approximately 350-400 calories – A moderate calorie count making it a satisfying yet balanced meal.
• Protein: 30-35 grams – High in protein, essential for muscle building and satiety, keeping you feeling full and satisfied.
• Fat: 15-20 grams – Contains healthy fats primarily from olive oil and lean ground chicken, important for energy and nutrient absorption.

Preparation Time for Chicken Meatballs and Marinara

• Prep Time: 30 minutes – Includes time for chopping vegetables, mixing meatball ingredients, and shaping the meatballs.
• Cook Time: 1 hour – Includes time for browning meatballs, simmering sauce, and cooking meatballs in the marinara.
• Total Time: 1 hour 30 minutes – From start to finish, a manageable time frame for a delicious and wholesome homemade meal. Most of the cook time is hands-off simmering, allowing you to do other things.

How to Serve Chicken Meatballs with Marinara

Chicken Meatballs with Marinara are incredibly versatile and can be served in a variety of delicious ways. Here are some popular and tasty serving suggestions:

• Classic Spaghetti: The most traditional and beloved pairing. Serve over a generous bed of spaghetti noodles, topped with extra Parmesan cheese and fresh basil.
• Penne or Rigatoni: Other pasta shapes like penne or rigatoni also work wonderfully to capture the rich marinara sauce and meatballs.
• Creamy Polenta: For a comforting and gluten-free option, serve the meatballs and marinara over creamy polenta. The soft polenta beautifully complements the savory meatballs and sauce.
• Garlic Bread: Always a welcome side to Italian-inspired dishes. Serve with crusty garlic bread for soaking up every last bit of delicious marinara sauce.
• Zucchini Noodles (Zoodles): For a lighter, low-carb option, serve over zucchini noodles. This is a great way to enjoy the flavors while increasing your vegetable intake.
• Mashed Potatoes: A surprisingly delicious combination! Creamy mashed potatoes are a perfect base for the savory meatballs and marinara.
• In Sub Sandwiches: Slice the meatballs in half and serve them in toasted sub rolls with marinara sauce and melted mozzarella cheese for a hearty and satisfying meatball sub.
• Alongside a Fresh Salad: Pair with a simple green salad or a Caprese salad to balance the richness of the meatballs and marinara with fresh, vibrant flavors.

Additional Tips for Making the Best Chicken Meatballs with Marinara

1. Don’t Overmix the Meatball Mixture: Overmixing can result in tough meatballs. Mix the ingredients just until they are combined. Gentle handling is key to tender meatballs.
2. Use Breadcrumbs for Moisture: Breadcrumbs, especially soaked in milk, help retain moisture in the meatballs, preventing them from drying out during cooking.
3. Taste and Adjust Seasonings: Always taste the meatball mixture and the marinara sauce before cooking and adjust seasonings to your liking. You might want to add more salt, pepper, garlic powder, or herbs based on your preference.
4. Brown the Meatballs for Flavor: Browning the meatballs before simmering them in the sauce is a crucial step for developing deep, rich flavor and a satisfying texture. Don’t skip this step!
5. Simmer for Flavor Development: Simmering the meatballs in the marinara sauce for at least 30 minutes allows the flavors to meld together beautifully and the meatballs to become incredibly tender and flavorful. Longer simmering enhances the taste even more.
6. Make Ahead for Convenience: Both the meatballs and the marinara sauce can be made ahead of time. You can prepare the meatballs and store them in the refrigerator uncooked for up to a day, or cook them and store them in the sauce. The marinara sauce can be made days in advance and stored in the refrigerator.
7. Freeze for Future Meals: Chicken Meatballs with Marinara freeze exceptionally well. Cook the meatballs and sauce completely, let them cool, and then freeze in freezer-safe containers or bags. They can be thawed overnight in the refrigerator or reheated directly from frozen.
8. Add Vegetables to the Marinara: Boost the nutritional value and flavor of your marinara sauce by adding vegetables like diced carrots, celery, bell peppers, or zucchini. Sauté them along with the onions and garlic before adding the tomatoes.

Frequently Asked Questions About Chicken Meatballs with Marinara

Q1: Can I use ground turkey instead of ground chicken?
A: Yes, absolutely! Ground turkey is a great substitute for ground chicken in this recipe. It will result in a slightly different flavor profile, but still delicious and just as healthy. Ensure you use lean ground turkey for a similar texture.

Q2: Can I make the marinara sauce ahead of time?
A: Yes, marinara sauce is perfect for making ahead! In fact, making it a day or two in advance can actually enhance the flavors as they have more time to meld together. Store it in an airtight container in the refrigerator.

Q3: Can I freeze chicken meatballs with marinara sauce?
A: Yes, these meatballs freeze beautifully! Allow them to cool completely after cooking, then transfer them to freezer-safe containers or bags, ensuring they are submerged in the sauce for best results. They can be frozen for up to 2-3 months.

Q4: What’s the best way to reheat frozen chicken meatballs with marinara?
A: You can reheat them directly from frozen or thaw them in the refrigerator overnight. To reheat, place them in a saucepan or skillet over medium-low heat and cook until heated through, stirring occasionally. You may need to add a little water or broth if the sauce becomes too thick during reheating.

Q5: Can I bake the meatballs instead of browning them in a skillet?
A: Yes, you can bake the meatballs. Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through and lightly browned. While baking is healthier, browning in a skillet provides a more robust flavor.

Q6: What can I use if I don’t have breadcrumbs?
A: If you don’t have breadcrumbs, you can use rolled oats (pulse them briefly in a food processor if you want a finer texture), crushed crackers, or even almond flour for a gluten-free option.

Q7: Can I add cheese to the marinara sauce?
A: Absolutely! Adding a bit of Parmesan cheese or a dollop of ricotta cheese to the marinara sauce can add extra richness and flavor. Stir in grated Parmesan during the last 10 minutes of simmering or top each serving with ricotta.

Q8: How can I make this recipe spicier?
A: To add some spice, you can include a pinch of red pepper flakes to the meatball mixture or to the marinara sauce. You can also add a diced jalapeño pepper when sautéing the onions and garlic for the marinara sauce. Adjust the amount to your desired level of heat.

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