Ingredients:

  • 1.5 lbs (680g) ground chicken
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese, plus extra for serving
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) milk (2% or whole)
  • 2 cloves garlic, minced
  • 1/4 cup (about 1/2 small) finely chopped yellow onion
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for browning
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for a little kick!)
  • 1 teaspoon sugar (helps balance the acidity)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. In a large bowl, gently combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, milk, garlic, onion, parsley, basil, oregano, salt, and pepper. Don't overmix!
  2. Cover the bowl and refrigerate for at least 30 minutes. This helps the meatballs hold their shape.
  3. Roll the chilled mixture into approximately 1 1/2-inch meatballs.
  4. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides. Don't overcrowd the pan; work in batches if necessary. Remove the meatballs from the skillet and set aside.
  5. In the same skillet, sauté onion in olive oil until softened. Add garlic and cook until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer.
  6. Gently add the browned meatballs to the simmering marinara sauce. Reduce heat to low, cover, and simmer for at least 30 minutes, or until the meatballs are cooked through and the sauce has thickened. The internal temperature of the meatballs should reach 165°F (74°C).
  7. Garnish with fresh basil leaves (if desired) and extra Parmesan cheese. Serve hot over your choice of pasta, polenta, or bread.