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Chicken Meatballs

  • Author: Mia Russo Stern
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 Meatballs (6 Servings) 1x


Lightened up classic Italian meatballs.



1 lb Ground Organic Chicken

1/4 cup Fresh Italian Parsley, Chopped

1/4 Fresh Basil Leaves, Cut Chiffonade or Tear Leaves

3/4 cup Bread Crumbs, Plain or Italian

24 Garlic Cloves, minced

1/2 cup Parmigiano Reggiano or Pecorino Ramano

1 Egg, Beaten

Black Pepper, A Few Good Grinds

1/4 cup (or less) Low Fat Organic Milk, or Plain Almond Milk

1/4 cup Olive oil + 2 tablespoons


Preheat the oven to 400°F and line a baking sheet with foil and then parchment. (This helps with clean up.)

In a large mixing bowl, add the chopped meat, herbs,  beaten egg, grated cheese, breadcrumb, a few tablespoons of olive oil, black pepper, add the milk last and use what you need to just moisten the mixture.  You want the right balance; not too wet not too dry. If you use too much milk, add in a little more breadcrumb.

The easiest way to mix this, is well, with your hands of course! You can wear disposable kitchen gloves, it makes it much easier.

Form the meatballs into 12 equal balls. Place them on a parchment lined baking sheet. Drizzle all of the balls with olive oil. This will help them get a nice golden crispy crust in the oven.

Roast them in the oven for about 15-20 minutes. Add them to a pot of simmering tomato sauce and let them swim in there for at least 30 minutes on low, stirring occasionally. (Watch that the sauce does not burn). The longer they simmer in the sauce the more flavor the will pick up, and conversely the meatballs will also add amazing flavor to your tomato sauce.



*Of course you can eat these straight out of the oven, they don’t need to go into tomato sauce.


  • Serving Size: 2 Meatballs
  • Calories: 298