Chicken Cacciatore Meatballs
Submitted by ginger
Tender chicken meatballs flavored with Parmesan and herbs, simmered in cacciatore sauce until they soak up all the Italian flavors. Serve over spaghetti for an easy weeknight dinner.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThese meatballs swap ground beef for chicken, creating a lighter version of the classic Italian-American favorite.
Browning the meatballs on all sides before adding the sauce locks in moisture and creates a flavorful crust, while the 20-minute simmer lets the flavors meld.
Jarred cacciatore sauce makes this a fast weeknight meal, but the homemade meatballs make it taste like you spent hours cooking.
Pro Tips
- Keep meatballs uniform: Use a cookie scoop or measuring spoon to portion out 1½-inch meatballs. Same size means even cooking.
- Don’t overcrowd the pan: Brown meatballs in batches if needed. Overcrowding drops the pan temperature and they’ll steam instead of brown.
- Mix gently: Overworking the meat mixture makes tough, dense meatballs. Mix just until combined, then stop.
- Simmer covered: The lid traps steam and keeps the meatballs moist while the sauce reduces and thickens.
Variations
- Use ground turkey instead of chicken for similar results
- Add red pepper flakes to the meatball mixture for a spicy kick
- Serve over creamy polenta instead of spaghetti for a different take
Ingredients
Directions
In a large bowl, thoroughly combine ground chicken, bread crumbs, Parmesan cheese, eggs, parsley, basil, salt and pepper.
Form into 1½ inch meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat.
Add sauce. Simmer, covered, 20 to 25 minutes or until meatballs are thoroughly cooked.
Serve over hot, cooked spaghetti.
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