Juicy, flavorful baked chicken meatballs flavored with garlic, basil and tarragon, simmered and baked in an easy tomato sauce. Serve with creamy polenta or crusty bread to soak up every bit of sauce.
These baked chicken meatballs are comforting, tender and packed with flavor. The simple tomato sauce is quick to make and the finished dish is perfect for a family weekend meal—just pick your favorite sides and enjoy.
Chicken meatballs are lighter than beef but can be just as juicy when you use the right combination of cuts. For the best texture and flavor I recommend blending chicken breasts and thighs rather than using only one cut.
The best chicken to use
You can use pre-ground chicken if you prefer, but I like to pulse equal parts chicken breast and thigh in a food processor to achieve a lightly minced texture. Thigh meat brings fat and juiciness, while breast meat helps the mixture hold together and gives a pleasant texture.
I tried this using only thighs and found the texture too soft; a mix of breast and thigh produces meatballs that stay moist without becoming crumbly.
How to make Baked Chicken Meatballs – step by step
Add chicken breasts and thighs to a food processor and blitz to a coarse mince. If you use ground chicken you can skip this step.
Transfer the chicken to a large bowl. Add breadcrumbs, egg, chopped tarragon, grated parmesan and a good pinch of sea salt. Mix until everything is evenly combined.
Portion the mixture with a heaped tablespoon and roll into balls. Wet your hands to prevent sticking and roll until the surface is smooth and slightly shiny; this helps prevent cracks during cooking.
Preheat the oven to 180C / 350F. Heat olive oil in a skillet and brown the meatballs on all sides, working in batches if needed. Remove the browned meatballs and set aside.
Keep the skillet over the heat and add the chopped garlic. Sauté for about a minute until fragrant, then pour in the red wine and reduce by half. Stir in the tomato paste until combined.
Add the chopped tomatoes and a cup of water, then simmer the sauce for about 10 minutes to concentrate the flavors. Pour the sauce into a baking dish large enough for the meatballs, arrange the meatballs on top and transfer to the oven.
Bake for 25 minutes, until the sauce is a deep red and bubbling and the meatballs are cooked through. Finish with torn basil and extra grated parmesan, then serve with your preferred sides.
Serving suggestions
My favorite accompaniment is silky slow-cooked polenta and crusty bread to mop up the sauce, but these meatballs are also excellent with mashed or roasted potatoes, roasted or grilled vegetables, or pasta.
Top tips for making the perfect chicken meatballs
- If you prefer not to blitz the chicken, use the same weight of ground chicken and proceed with the recipe.
- Adjust herbs and spices in the meatball mixture or sauce to suit your taste—oregano, parsley or basil all work well.
- Use wet hands when shaping meatballs to prevent sticking. Roll them until smooth and shiny so they hold together while cooking.
- Choose good-quality canned tomatoes for the sauce; they make a noticeable difference in flavor and texture.
- Store leftovers in the fridge for 2–3 days and reheat gently on the stove or in the oven. Add a splash of water or extra sauce if the mixture has thickened.
- These meatballs freeze well—store in suitable containers for easy future meals.
More recipes you might like
- Juicy Italian Meatballs in a Rich Tomato Sauce (Polpette)
- Mozzarella Stuffed Meatballs
- Chicken Cacciatore: Pollo alla Cacciatora
- Italian Baked Chicken Thighs
- Pistachio Crusted Chicken with Arugula Salad
If you try these Baked Chicken Meatballs or any other recipe from the blog, please leave a comment to tell me how it went—I love hearing from readers!
Step By Step Photos Above
Most recipes include step by step photos, tips and sometimes video.
Baked Chicken Meatballs
By Emily
Ingredients
For the Chicken Meatballs
- 1.6 lbs (750g) chicken (use half breasts and half thighs)
- 1 egg
- 1 cup (60g) breadcrumbs
- 2 tbsp fresh tarragon, finely chopped
- 1 tbsp parmesan, freshly grated
- Salt and pepper
For the Tomato Sauce
- 1 garlic clove, finely chopped or minced
- 1/2 cup (125ml) red wine
- 1 tbsp tomato paste
- 26 oz (800g) canned chopped tomatoes (about 2 cans), good quality
- 1 cup water
Instructions
- Add chicken breasts and thighs to a food processor and blitz to a coarse minced texture. (Or use ground chicken.)
- Combine the chicken with breadcrumbs, egg, tarragon, parmesan and sea salt in a large bowl. Mix thoroughly.
- Portion and roll into meatballs using a heaped tablespoon. Wet hands help create smooth, crack-free meatballs.
- Preheat the oven to 180C / 350F.
- Heat olive oil in a skillet and brown the meatballs on all sides. Set aside.
- Sauté the garlic in the skillet for about 1 minute, add the red wine and reduce by half. Stir in the tomato paste.
- Add chopped tomatoes and water, simmer 10 minutes. Transfer sauce to a baking dish and arrange meatballs on top.
- Bake 25 minutes until the sauce is rich and bubbling and the meatballs are cooked through.
- Garnish with basil and parmesan and serve with your favorite sides.
Notes
Top Tips for Making Perfect Chicken Meatballs
- Ground chicken can replace pulsed chicken—use the same total weight.
- Swap or add herbs and spices to the meatballs or sauce for variety.
- Use wet hands to shape meatballs and roll until the surface is smooth and glossy.
- Choose high-quality canned tomatoes to avoid a watery or bland sauce.
- Leftovers keep 2–3 days in the fridge and reheat on the stove or in the oven; add a splash of water if needed.
- These freeze well in suitable containers.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise stated.
- For canned tomatoes I recommend quality brands for best flavor and texture.
- All vegetables referenced are medium unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 29 g |
Protein: 24 g |
Fat: 17 g
Nutrition information is an approximation.
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