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Cast iron skillet of baked chicken meatballs in tomato sauce topped with torn basil and melted parmesan on a wood table

Baked Chicken Meatballs in Garlicky Tomato Sauce

Ground chicken meatballs baked on a sheet pan, then finished in a garlicky tomato sauce for a weeknight dinner with 37g of protein per serving.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 483
Ingredients Method Notes

Ingredients
  

Meatballs
  • 700 g ground chicken light and dark meat mix if possible
  • 1 egg large
  • 40 g panko breadcrumbs
  • 30 g grated parmesan
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp black pepper
Tomato Sauce
  • 2 tbsp olive oil
  • 1 yellow onion small, diced (about 100 g)
  • 3 cloves garlic minced
  • 700 g crushed tomatoes (28 oz can)
  • 2 tbsp tomato paste
  • 1 tsp dried basil or 1/4 cup torn fresh basil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes optional
  • fresh basil for garnish

Method
 

Meatballs
  1. Heat the oven to 220 C / 425 F and line a 13 x 18 inch sheet pan with parchment.
  2. In a mixing bowl, combine the ground chicken, egg, panko, parmesan, minced garlic, parsley, oregano, salt, and pepper. Mix with your hands just until combined, do not overwork it.
  3. Scoop the mixture into about 20 meatballs, roughly 40 g each, and arrange them on the sheet pan with space between each one.
  4. Bake for 18 to 20 minutes, until golden on the outside and the internal temperature reads 165 F / 74 C at the thickest meatball.
Sauce and Finish
  1. While the meatballs bake, heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, until fragrant. Stir in the tomato paste and cook for 1 minute, stirring, to deepen the color.
  3. Pour in the crushed tomatoes, dried basil, sugar, salt, and red pepper flakes if using. Simmer uncovered for 8 minutes, stirring occasionally, until slightly thickened.
  4. Reduce the oven to 190 C / 375 F. Nestle the baked meatballs into the sauce in the skillet.
  5. Transfer the skillet to the oven and bake for 10 minutes, until the sauce is bubbling at the edges and the meatballs are coated.
  6. Garnish with fresh basil and extra parmesan, and let the dish rest 5 minutes before serving.

Notes

  • Don't skip the sheet pan bake before adding meatballs to the sauce, it keeps them from falling apart.
  • Check the thickest meatball with a thermometer, not the smallest, for an accurate 165 F / 74 C reading.
  • Grate parmesan fresh if possible, pre-shredded doesn't melt into the mixture the same way.
  • Let the dish rest 5 minutes off heat so the sauce thickens slightly before serving.