ITALIAN CHICKEN MEATBALL RECIPE

Everyone loves the classic beef meatballs, but trust us, these Italian chicken meatballs are a game-changer. They’re lighter, juicier, and still packed with all those Italian flavors we adore. Think aromatic herbs, tender ground chicken, and a blend of Parmesan and Romano cheeses that’ll make your taste buds do a happy dance.

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Ingredient notes:

Cauli Crunch is a premium cauliflower bread crumble substitute I stumbled upon at Sprouts. This is totally optional but I would recommend getting an Italian seasoned bread crumble because it just adds too much flavor. It was my first time using Cauli Crunsh and I would highly recommend and buy it again!
Chicken Sausage – this was new to me but I found it at Sprouts and absolutely loved it as a pork substitute. If you’re not a red meat eater, this one is for you!
Raos Marinara Sauce – I love the Raos brand for its clean ingredients, it has great flavor and consistency but use whatever you have or like best.
Low-fat string cheese – I get mine from Trader Joe’s, and these were super easy to stick into the meatballs as they were being made. Chop them up into small pieces before forming your meatballs for easy assembly, then push a piece into the ball and roll. Plus, they make for a great high-protein, low-fat snack.

Italian chicken meatball recipe is a good red meat alternative.

Ingredients for this Italian chicken meatball recipe

Sprouts sweet Italian Chicken Sausage
Extra-lean ground turkey
Cauli Crunch (cauliflower crumble) or your choice of bread crumbles
One egg
Minced or fresh garlic
Parmesan cheese
Trader Joe’s green goddess seasoning or seasoning of choice
2 low-fat string cheese or shredded mozzarella of choice
Raso Marinara Sauce
Fresh basil
S&P to taste

Tools used to make this Italian chicken meatball recipe

Step-by-step instructions:

Combine ground turkey, chicken sausage, Cauli crunch ( or bread crumbles of your choice), one egg, garlic, and seasoning of choice.
Scoop the mixture and create meatballs.
Stuff each meatball with mozzarella cheese or string cheese.
Place meatballs in a skillet and brown over medium heat.
Remove meatballs from stove top and bake for 15 minutes at 350 degrees.
Remove the meatballs from the oven and place them back on the stovetop to simmer in Raos Marinara Sauce, top with fresh basil and parmesan cheese.
Serve over your choice of noodles or zoodles.

Frequently asked questions:

What is the secret of a tender meatball?

The secret to a tender meatball consists of a combination of factors, including the choice of meat, the bread crumble choice, and the cooking method. When it comes to meat, 80% lean meat, 20% fat is an excellent choice for making juicy tender meatballs. If you’re like me and like to keep the meat a bit leaner, consider a combination of baking and simmering your meatballs in a sauce as described in this recipe. Another tip to tender meatballs is to consistently form them into small-medium sizes, this ensures even cooking and prevents overcooked toughness.

Can meatballs be made out of chicken?

Yes, meatballs can absolutely be made from ground chicken. Ground chicken may not be your first thought when it comes to making meatballs but the Italian ground chicken from sprouts is a delicious and lighter alternative to traditional beef or pork meatballs. Keep in mind, when making chicken meatballs, the key is to ensure they remain moist and flavorful, as chicken is typically leaner than beef or pork.

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