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Juicy Baked Chicken Meatballs in Garlic Tomato Sauce

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Juicy, tender baked chicken meatballs swimming in a rich, garlicky tomato sauce that comes together faster than you think. The sauce clings to every nook and cranny, and the meatballs stay so soft inside because they are not seared first.

Ingredients

Scale
  • 1 pound ground chicken (93% lean)
  • 1/2 cup plain breadcrumbs (Panko works great)
  • 1/3 cup grated Parmesan cheese (freshly grated)
  • 1 large egg, lightly beaten
  • 1/4 cup grated onion
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil (for sauce)
  • 4 cloves garlic, thinly sliced (for sauce)
  • 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
  • 1 teaspoon dried oregano (for sauce)
  • 1/2 teaspoon dried basil (for sauce)
  • 1/2 teaspoon salt (for sauce)
  • 1/4 teaspoon black pepper (for sauce)
  • 1 tablespoon tomato paste (for sauce)
  • 1/4 cup water (for sauce)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Make the garlic tomato sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and cook for about 1 minute, stirring constantly, until fragrant but not brown. Pour in the crushed tomatoes, oregano, basil, salt, pepper, tomato paste, and water. Stir together and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  3. Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, beaten egg, grated onion, minced garlic, olive oil, salt, pepper, oregano, basil, and red pepper flakes (if using). Use your hands to mix gently until just combined, about 30 seconds.
  4. Portion and roll the meatballs: Using a cookie scoop or tablespoon, portion the mixture into balls about 1.5 inches in diameter (about 20 to 22 meatballs). Place them on a parchment-lined baking sheet or directly into a greased 9×13-inch baking dish.
  5. Bake the meatballs: If using a baking sheet, bake for 12 minutes until just cooked through and lightly golden. If using a baking dish, skip this step and pour the sauce over the raw meatballs.
  6. Combine meatballs and sauce: If baked on a sheet pan, transfer meatballs to a 9×13-inch baking dish. Pour the garlic tomato sauce over the top, ensuring each meatball is coated.
  7. Finish baking: Return the dish to the oven and bake for another 15 to 20 minutes, until the sauce is bubbling and meatballs are cooked through. Optionally, broil for the last 2 minutes for extra color.
  8. Rest and serve: Let the meatballs rest in the sauce for about 5 minutes before serving. Garnish with fresh basil leaves if desired.

Notes

Do not skip the grated onion; it adds moisture and sweetness. Use a light hand when mixing to avoid tough meatballs. Chill the meatballs for 15-20 minutes before baking if time allows. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Do not overcrowd the baking dish. Taste the sauce before adding meatballs; add a pinch of sugar if too acidic.

Nutrition

Keywords: baked chicken meatballs, garlic tomato sauce, juicy meatballs, weeknight dinner, comfort food, oven-baked meatballs

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