These ground chicken meatballs simmer in the sauce so they stay tender and flavorful every time — no dry meatballs here. They’re easy, unfussy, and lighter without sacrificing satisfaction. Serve them over pasta, tuck them into a meatball sub, or eat them straight from the pan on a weeknight when you want comfort without the fuss.
Cutting back on red meat doesn’t mean giving up the dishes you love. Ground chicken makes it simple to swap proteins without losing flavor (see also my chicken burger recipe). These meatballs are juicy, satisfying, and a hit even with people who usually prefer beef.
If you’re using ground chicken regularly, try other recipes like sesame hoisin chicken lettuce wraps, Greek-style baked chicken meatballs, or Italian wedding soup with chicken meatballs for more variety.
Table of Contents
- Why You’ll Love These Meatballs
- Ingredient Overview
- How to Make Ground Chicken Meatballs
- Substitutions & Variations
- Recipe Tips
- What to Serve With These
- Storage, Freezing, & Reheating
- Frequently Asked Questions
- Ground Chicken Meatballs in Sauce Recipe
- More Easy Ground Chicken Recipes…
Why You’ll Love These Meatballs
- Packed with flavor — the seasonings meld into the meatballs and intensify as they simmer in the sauce.
- Make ahead — form the meatballs and chill them overnight to save time the next day.
- Versatile — enjoy them with a tossed salad, over pappardelle, or in rolls with melted cheese.
Ingredient Overview
Key components before the recipe card:
- Marinara sauce — homemade or store-bought works fine.
- Seasoning — Italian seasoning or a blend of dried herbs keeps the flavor classic.
- Worcestershire sauce — adds depth and umami to the meatballs.
- Binders — egg and panko breadcrumbs hold the meatballs together and retain moisture.
How to Make Ground Chicken Meatballs
Step 1: Form the meatballs
Combine all meatball ingredients in a large bowl and mix until evenly combined. The mixture will be a bit sticky — that’s normal. Lightly oil your hands, scoop about a heaping tablespoon of mixture, and roll into 1-inch balls. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Step 2: Sear
Heat olive oil in a skillet over medium heat. Add meatballs one at a time and cook 3–5 minutes per side, until they develop a golden crust.
Step 3: Simmer in sauce
Pour marinara into the pan to cover the meatballs. Reduce heat to medium-low, cover, and simmer gently (don’t let it boil) for about 30 minutes.
Step 4: Finish and serve
When meatballs reach an internal temperature of 160–165°F, remove from heat. Garnish with fresh basil and serve over pasta or inside buns with mozzarella or provolone.
Substitutions & Variations
- Protein — swap ground turkey if preferred; adjust cooking time as needed.
- Herbs — use fresh thyme, parsley, and oregano instead of dried Italian seasoning.
- Add-ins — fold in chopped mushrooms, shredded Parmesan, or chopped spinach. Add crushed red pepper for heat.
- Sauces — try a creamy mushroom sauce or a spinach-artichoke style sauce for a different take.
Recipe Tips
- Chilling the formed meatballs for at least 30 minutes is important — it firms them up so they hold together during cooking.
- When seasoning poultry, roughly 1 teaspoon of salt per pound of meat is a good guideline.
What to Serve With These
- Pappardelle or your favorite pasta
- Greek salad with feta
- Simple green salad with homemade Caesar dressing
- Pasta primavera for a vegetable-forward side
Storage, Freezing, & Reheating
- Store cooled meatballs with sauce in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool completely, transfer to a freezer-safe container, and freeze up to 3 months.
- Reheat gently on the stovetop in a saucepan until warmed through to preserve texture.
Frequently Asked Questions
Use binders like breadcrumbs and egg, and chill the formed meatballs for at least 30 minutes so they set before cooking.
Overmixing can make meatballs tough. Mix just until ingredients are evenly distributed.
Breadcrumbs and egg add moisture as well as structure; simmering the meatballs in sauce also helps keep them juicy.
Ground Chicken Meatballs in Sauce
Ingredients
- 1 TBSP Olive oil
- 1 lb ground chicken
- 1 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 tsp onion powder
- 2 cloves garlic, grated or minced
- 1 tsp Italian seasoning
- 1/2 cup finely chopped onion
- 1 TBSP Worcestershire sauce
- 1 egg
- 1/4 cup panko breadcrumbs
- 24 oz marinara sauce
Instructions
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If using homemade marinara, simmer it first on low while you make the meatballs.
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Line a baking sheet with parchment and set aside.
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Combine all meatball ingredients in a large bowl and mix until evenly combined. The mixture will be wet; that’s normal.
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Lightly oil your hands and form the mixture into 1-inch balls. Place them on the prepared sheet.
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Chill the tray of meatballs for at least 30 minutes to firm up.
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Heat olive oil in a skillet. Add meatballs and brown 3–5 minutes per side until golden.
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Carefully flip to brown the other side for 3–5 minutes.
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Add marinara to cover the meatballs, reduce to medium-low, cover, and simmer about 30 minutes or until internal temperature reaches 165ºF.
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Garnish with fresh basil and serve with pasta or on rolls with melted cheese.
Notes
Grated garlic: grating garlic on a microplane distributes flavor more evenly than rough chopping.
Nutrition
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More Easy Ground Chicken Recipes…
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The Best Juicy Chicken Burgers (Never Dry!)
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Easy Italian Wedding Soup + Chicken Meatballs
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Greek-Style Baked Chicken Meatballs
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