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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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chicken meatballs with sun-dried tomatoes and basil

Easy Chicken Meatballs

Posted by: Ari Laing

Easy chicken meatballs with sun-dried tomatoes are a quick and simple weeknight favorite that pairs perfectly with your favorite red sauce and a big bowl of pasta! These meatballs can be prepped in 5 minutes (seriously!) and are broiled, which means no standing over a stove constantly flipping them. Three cheers for easy weeknight meals!

recipe +-

Posted by: Ari Laing
chicken meatballs with sun-dried tomatoes and basil
Print Recipe
5 from 4 votes

Easy Chicken Meatballs

We are absolutely loving these easy chicken meatballs with sun-dried tomatoes! They are simple enough to throw together on a busy weeknight after work, and are broiled instead of browned on a stove top, which means no standing around and flipping them constantly. Loved by the whole family!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Chicken
Cuisine: Italian
Keyword: chicken meatballs, easy chicken meatballs, how to broil meatballs, how to make meatballs, how to make meatballs in an oven, weeknight meatballs
Servings: 16 meatballs (4-5 servings)
Calories: 439kcal
Author: Ari Laing


For meatballs:

  • 1 ½ lbs ground chicken or turkey
  • 1 large egg beaten
  • ½ cup grated parmesan or pecorino plus more for serving
  • ½ cup seasoned bread crumbs
  • 1 tsp sun-dried tomato pesto OR chopped sun-dried tomatoes
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

For serving:

  • 1 32 oz jar of marinara, or about 3 cups of homemade sauce
  • ½ cup mascarpone cheese
  • ¼ cup fresh basil leaves ripped or finely sliced
  • 1 lb pasta cooked


To make meatballs:

  • Combine all ingredients except ground chicken in a large mixing bowl, then whisk to combine.
  • Add ground chicken then mix until just fully incorporated.
  • Line a standard rimmed baking sheet with parchment paper, then divide mixture into meatballs about 1 ½" - 2" in size. Should yield approximately 16 meatballs. Place on baking sheet then broil on high for 12 minutes, or until internal temperature is 165 F.
    chicken meatballs cooked on a parchment lined baking sheet

To serve:

  • Pour marinara in a large pan and heat over medium-high heat until simmering. Add mascarpone cheese and stir until well mixed.
    red sauce with mascarpone cheese
  • When meatballs are cooked, add to sauce and toss to coat. Garnish with fresh basil and grated parmesan. Serve over pasta.
    california sun dry tomatoes with chicken meatballs and red sauce


While I love panko breadcrumbs, I do not recommend using them here as they create a coarser texture in the meatballs. Using regular breadcrumbs keeps the meatballs smooth.
Nutritional facts include meatballs with sauce only.


Sodium: 1101mg | Sugar: 2.6g | Fiber: 1.2g | Cholesterol: 177mg | Calories: 439kcal | Saturated Fat: 6.9g | Fat: 21.1g | Protein: 48.9g | Carbohydrates: 11.5g
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