Chicken Meatballs In Tomato Sauce Recipes
CHICKEN MEATBALLS IN TOMATO SAUCE
Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs for dinner. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
- Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
- With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
- Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.
Nutrition Facts : Calories 283 g, Fat 11 g, Fiber 3 g, Protein 30 g
MEATBALLS WITH TOMATO SAUCE- CHICKEN OR BEEF
An Italian style meatball in tomato sauce. For gluten-free option use gluten-free bread and tomato puree. Can also use an Italian style tomato pasta sauce in this recipe such as Bertolli's Provisto Sugo. Either ground/minced chicken or beef can be used for this recipe. The meatballs can be either pan-fried or deep fryed
Provided by Jubes
Categories Chicken
Time 1h
Yield 25 small meatballs, 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a large mixing bowl- add the minced chicken or beef, the egg, cheese, parsley, garlic, salt and pepper.
- Add the crumbed fresh bread and milk and mix until well combined. You can use a food processor to just add the bread and milk and process until well mixed.
- Add the bread/milk mixture to the chicken or beef mix. Combine well.
- Refrigerate the meatball mixture for 30 minutes.
- Using damp hands, shape the meatball mixture into about 25 small balls.
- Fry the meatballs using a medium heat and then drain them on absorbent kitchen paper. I like to pan-fry mine.
- Meanwhile, heat the olive oil and cook the shallots for about 1 minute. Add the tomato puree and bring to the boil. Add the meatballs and simmer for 25-30 minutes. Stir occassionally.
- Serve hot with some cooked pasta.
Nutrition Facts : Calories 389, Fat 20.1, SaturatedFat 5.1, Cholesterol 157, Sodium 308.3, Carbohydrate 25.9, Fiber 3.8, Sugar 9.1, Protein 29.2
SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE
These slow cooker meatballs are Italian style but with a twist, ground chicken instead of beef. Serve over pasta of your choice or use the meatballs and sauce to make a sub. Leftover sauce freezes well.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
- Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
- Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 27.9 g, Cholesterol 121.1 mg, Fat 13.4 g, Fiber 6.6 g, Protein 37.5 g, SaturatedFat 3.6 g, Sodium 1559.4 mg, Sugar 0.9 g
CHICKEN MEATBALLS
I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!
Provided by Jen619
Categories Main Dish Recipes Meatball Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
- Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
- Bake in the preheated oven until juices run clear, 20 to 25 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g
More about "chicken meatballs in tomato sauce recipes"
CHICKEN MEATBALLS IN TOMATO SAUCE RECIPE - DELISH
2008-01-01 Place chicken thighs in a food processor, and pulse until meat is coarsely ground. Add bread, milk, egg white, cheese, oregano, 1 teaspoon …
From delish.com
Cuisine ItalianCategory Healthy, Easy Chicken, Dinner, Main DishServings 4Total Time 45 mins
From delish.com
Cuisine ItalianCategory Healthy, Easy Chicken, Dinner, Main DishServings 4Total Time 45 mins
- Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
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From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- Place the chicken, olives, oregano, parsley, garlic, parmesan, breadcrumbs, egg, sea salt and pepper in a large bowl. Mix with your hands until well combined.
- Wet your hands to prevent the mixture sticking to them. Roll heaped tablespoons of the mixture into balls, place on a greased baking tray and refrigerate while making the sauce.
- Meanwhile, to make the fresh tomato sauce, use a small sharp knife to cut the core out of the top of each tomato. Plunge the tomatoes into a saucepan of boiling water for 15 seconds. Use a slotted spoon to remove the tomatoes from the pan and transfer to a bowl of iced water. Pinch the skin between your thumb and a paring knife to peel it off in strips. Roughly chop the peeled tomatoes (reserving any juice) and set aside. Heat the oil in a large heavy-based frying pan over medium heat. Cook the onion and garlic for 8 minutes or until softened and just beginning to colour. Add the wine and boil until it has mostly evaporated. Add the tomato paste and cook, stirring, for 2–3 minutes, then add the chopped tomatoes and any reserved juice. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes or until reduced to a good sauce consistency. Add the vinegar, and the sea salt and sugar to taste. You are looking to balance the flavours — this can vary depending on the ripeness
- Heat half the olive oil in a large non-stick frying pan over medium heat. Cook half the meatballs, turning occasionally, for 5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer the meatballs to the pan with the tomato sauce. Add the remaining oil to the frying pan and repeat with the remaining meatballs. Reheat the sauce with the meatballs over medium heat until just simmering. Gently stir through the oregano and serve.
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From petitegourmets.com
4.6/5 (5)Total Time 25 minsCategory Main DishCalories 242 per serving
From petitegourmets.com
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5/5 (2)Servings 4Cuisine ItalianCategory Dinner
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