Course: Appetizer, Canape, Light Meal, Main Course, Meal Prep
Cuisine: Dairy Free, Italian, Modern Australian
Keyword: best chicken meatball recipe, chicken meatballs in marinara sauce, green chicken meatballs, healthier chicken meatballs, homemade marinara sauce, lean chicken meatballs, lighter chicken meatballs
For the meatballs
500gboneless chicken thigh mince
1red onionfinely diced
2spring onionsthinly sliced (green only)
2wholemeal bread slicesprocessed into crumbs
1/2teaspoonred chilli flakes
2 teaspoonnutritional yeast(optional)
Flakey salt and pepperto taste
For the marinara sauce
5large garlic cloveschopped
1X 400g canned whole tomatoes
½teaspoonsea salt flakes
¼teaspooncrushed black pepper
6fresh basil leavesplus extra for garnish
Place chicken mince in a large bowl and break it up.
Heat oil in a frying pan on medium. Add onion and garlic. Sauté for 5-6 minutes, tossing constantly until onion is caramelized and softened. Add spring onion. Cook briefly for a few seconds until spring onions are glazed and softened. Remove from heat and scrape the onion mixture into the bowl with the chicken mince.
Add breadcrumbs, egg, oregano, thyme, chilli, nutritional yeast (if using), parsley, salt and pepper. Mix well.
Take a quarter cup of the mixture in the palm of your hands and form a round meatball. Place on a large plate lined with baking paper. Repeat with the rest of the chicken mixture.
Heat a tablespoon of olive oil in a frying pan on medium/medium-low heat. Add 5-6 meatballs to the frying pan at a time, cooking them for 5-6 minutes until golden and then turning them slowly and continuing to cook for a further 5-6 minutes until evenly browned all over and cooked through. (If the meatballs start browning too quickly, reduce heat to medium-low). Remove cooked meatballs onto a plate lined with paper towel. Add another tablespoon of oil to the pan and repeat with the rest of the meatballs until they are all cooked.
Chicken meatballs can be cooled and stored in the fridge in an air-tight container for up to 2 days. When ready to eat, heat in microwave and serve with warmed Marinara sauce. Alternatively, heat meatballs and marinara sauce together in a pan on the cooktop on low heat.
Heat oil in a medium saucepan on high heat. Add onion and garlic. Sauté on high for a few seconds until glazed. Reduce heat to medium and cook for 8 minutes until onion is caramelized and softened.
Add dried basil, oregano, canned tomato, salt, pepper and balsamic vinegar. Mix well. Reduce heat to medium-low and simmer for 10 minutes until fragrant and heated through. Remove from heat. Adjust seasoning as required. Add the fresh basil leaves and mix well. Allow to cool to room temperature. Blend to a smooth sauce in a small blender.
Marinara sauce can be cooled and stored in an air-tight glass jar in the fridge for up to 4 days. It can be reheated in the microwave or in a pan on the cooktop when ready to eat.
Bake The Chicken Meatballs - Roll and place on a baking paper lined tray. Bake in a 200°C oven for approximately 20 minutes until cooked through the middle.Air fry The Chicken Meatballs - Roll and place on Airfryer trays/basket and air fry for 10-12 minutes at 200°CMake Them Gluten-Free - Substitute regular bread slices with gluten free bread slices or crumbs. Almond meal also works a treat. Use half a cup and increase amount if mixture is still soft.