Juicy Ground Chicken Meatballs with Sun-Dried Tomatoes
Easy to prep and quick to cook, these ground chicken meatballs are a true dinner staple in our house. They’re tender, juicy, and require minimal cleanup. Serve over pasta, creamy polenta, or zucchini noodles for a versatile meal that’s meal-prep and freezer-friendly — and loved by the whole family.
Servings: 5 servings
Calories: 792kcal
Equipment
Ingredients
For the Meatballs
- 1½ lbs ground chicken
- 1 large egg, beaten
- ½ cup grated Parmesan, or Pecorino Romano cheese, plus more for serving
- ½ cup seasoned breadcrumbs
- 2 Tbsp sun dried tomatoes, finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For Serving
- 32 oz marinara sauce, about 3 cups (if using store-bought, we love Rao's)
- ½ cup mascarpone cheese
- ¼ cup fresh basil leaves, thinly sliced or hand ripped, plus more for serving
- 1 lb pasta, cooked, any shape
- Flaky sea salt
Instructions
- Make the meatballs. Place 1½ lbs ground chicken in a large mixing bowl, then add 1 beaten egg, ½ cup grated Parmesan, ½ cup Italian breadcrumbs, 2 Tbsp chopped sun dried tomatoes, 1 tsp Worcestershire sauce, 1 tsp Kosher salt, and ¼ tsp black pepper. Use your hands to mix well.
- Form the meatballs. Line a rimmed baking sheet with parchment paper, then use a small standard cookie scoop to evenly divide the mixture into meatballs about 2-inch in size. Use your hands to roll into uniform balls, then place on the parchment about 2 inches apart.
- Cook the meatballs. Broil the meatballs on high for 12 minutes, or until the internal temperature reaches 165°F (74°C). If you want the meatballs browned on both sides, turn the meatballs over halfway through cooking.
- While the meatballs are cooking, make the sauce. Pour 32oz marinara sauce into a large pan, then place over medium-high heat until simmering. Add ½ cup mascarpone cheese, ½ cup reserved pasta water, and ¼ cup fresh basil leaves, then stir until well mixed. Simmer until the meatballs are fully cooked, then add them to the sauce and toss to coat.
- Serve with pasta. You can add the cooked pasta directly to the marinara sauce with meatballs or you can spoon the sauce over individual bowls of pasta. Serve immediately with additional grated Parmesan, fresh basil, and a pinch of flaky sea salt.
Notes
- Nutrition note: Nutrition facts include 3 meatballs plus pasta and marinara sauce per serving.
- To freeze: Cool cooked meatballs completely, then transfer to a freezer-safe zip-top bag. Remove all air before sealing. Freeze up to 6 months.
- Reheat from frozen: Thaw overnight in the fridge (or at room temp), then microwave 1–2 minutes until warmed through. Alternatively, simmer thawed meatballs directly in marinara on the stovetop.
- Reheat from refrigerated (best method): Slice in half and sear cut-side down in 1 Tbsp olive or canola oil over medium-high heat for 1–2 minutes until crispy. Flip and cook 1 minute more.
Nutrition
Serving: 3meatballs | Calories: 792kcal | Carbohydrates: 89g | Protein: 46g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1805mg | Potassium: 1619mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1405IU | Vitamin C: 19mg | Calcium: 207mg | Iron: 5mg
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