Easy Chicken Meatballs in Marinara Sauce

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Easy Chicken Meatballs in Marinara Sauce
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This one’s my go-to weeknight magic: juicy chicken meatballs simmered in a bright, garlicky marinara that somehow tastes like you spent hours in the kitchen when you really spent forty minutes and a glass of wine. Light, comforting, and annoyingly easy to eat three servings of.

My family is obsessed — in a charmingly embarrassing way. My kid asks for “meatballs in red sauce” like it’s a bedtime story, and my husband will steal a plate right out of my hands if I look away. We first made this when I was scraping the bottom of the fridge (classic), and now it’s one of those dishes that shows up when I want everyone fed fast and happy. It’s become our lazy-Sunday comfort and a secret midweek flex.

Why You’ll Love This Easy Chicken Meatballs in Marinara Sauce

– It’s lighter than beef meatballs but still deeply satisfying — perfect when you want comfort without the meat coma.
– The sauce is forgiving: chunky, garlicky tomatoes that actually get better if you let them hang out a bit.
– Makes leftovers that reheat like a dream for weekday lunches or lazy breakfasts (yes, saucy meatballs for breakfast can be a thing).
– Kid-approved texture and adult-approved flavor — a rare combo.

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Kitchen Talk

I have no shame admitting I sometimes brown the meatballs halfway and finish them in the sauce because I am impatient (also, it saves dishes). Once I accidentally used Italian-seasoned breadcrumbs when I meant plain and the meatballs came out with this accidental herby spin that everyone loved. Also: I used to overmix and end up with rubbery meatballs — don’t be me. Gentle hands = tender balls. Lastly, if your canned tomatoes are meh, throw in a splash of balsamic or a pinch of sugar to wake them up.

Top Reader Reviews

This Easy Chicken Meatballs in Marinara Sauce recipe is a real winner for busy weeknights. The meatballs stay tender and juicy, and the homemade marinara adds a fresh, comforting touch without much fuss. It’s straightforward, flavorful, and has become a family favorite in our house!

– Willow

Shopping Tips

Protein: Grab ground chicken with a bit of fat (not the ultra-lean) — it keeps the meatballs juicy.
Canned Goods: Use whole peeled tomatoes or crushed — avoid “tomato sauce” cans that are already seasoned and thin.
Fresh Herbs: Parsley or basil fresh at the counter do wonders; buy a small bunch and use the stems for stock if you’re artsy.
Cheese: A wedge of Parmesan is better than pre-grated — it melts nicer and the flavor is brighter.
Fats & Oils: Olive oil is fine for the sauce; if you want a richer finish, finish with a pat of butter or a splash of good oil.

Prep Ahead Ideas

– Mix the meatball mixture a day ahead and keep it refrigerated, loosely covered; shape and cook the next day for ultra-fast weeknight dinner.
– Make the marinara a day or two ahead — flavors marry beautifully overnight. Store in an airtight container in the fridge.
– Store meatballs and sauce separately in shallow containers for faster chilling and easy reheating; use microwave-safe containers if you’re nuking lunches.

Time-Saving Tricks

– Brown meatballs in batches and then finish them in the sauce so you can multitask (pasta, salad, curse at homework).
– Use store-bought good-quality marinara in a pinch and jazz it up with extra garlic, chili flakes, and herbs.
– Make a double batch and freeze half; frozen meatballs reheat perfectly in simmering sauce so you don’t lose texture.
– Use a food processor to blitz onions/garlic for the meatballs if you want tiny hands-off prep.

Common Mistakes

– Overmixing the meat: I did this once — rubbery little chew toys. Stop when everything is just combined.
– Crowding the pan when browning: crowding = steam = no crust. Work in batches or use two pans.
– Watery sauce: if it’s thin, simmer uncovered a bit longer, or mash in a few tomato solids. Quick fix: stir in a teaspoon of tomato paste.
– Underseasoning the meatballs: taste the sauce and err on the side of salt; meatballs need a confident hand with seasoning.

What to Serve It With

Spaghetti, zoodles, or your favorite pasta — all great vessels for scooping up sauce.
– Crusty bread or garlic bread for dunking (no judgment if you eat it like soup).
– A simple green salad with lemon vinaigrette to cut the richness.
Roasted veggies for a complete, hands-off side.

Tips & Mistakes

– Don’t overwork the meat — gentle mixing keeps them tender.
– Salt the sauce early but re-taste after simmering; flavors concentrate as it cooks.
– If meatballs fall apart, they’re likely under-bound—add a touch more breadcrumbs or one beaten egg next time.
– Let meatballs rest a few minutes after cooking; they firm up and hold shape better.

Storage Tips

Store meatballs and sauce in airtight containers in the fridge for up to 4 days. Freeze up to 3 months — flash-freeze on a tray then bag for best results. Cold? Totally edible — I’ve eaten cold meatballs straight from the fridge at 8 a.m. with toast (no shame). Reheat gently in a skillet with a splash of water or in the sauce so they don’t dry out.

Variations and Substitutions

– Swap ground turkey or a half pork/half chicken mix if you want richer meatballs.
– No breadcrumbs? Crushed crackers, oats, or almond flour can work in a pinch — adjust liquid slightly.
– Dairy-free: skip the cheese and use extra herbs and garlic for flavor.
– Want spicy? Add red pepper flakes to the sauce or chili paste to the meat mixture.

Write me the frequently asked questions and answers Easy Chicken Meatballs in Marinara Sauce in the same way as the example below.

Frequently Asked Questions

Can I make these gluten-free?
Totally. Swap the breadcrumbs for gluten-free breadcrumbs or almond flour and make sure any canned tomatoes or store-bought sauce don’t have hidden gluten. I do it when my sister visits and no one notices.
How do I keep chicken meatballs from drying out?
Use a bit of fat in the mix (a tablespoon of olive oil or a fattier grind of chicken), don’t overcook, and finish them gently in the sauce so they soak up flavor instead of screaming into dryness.
Can I bake instead of pan-frying?
Yes — bake at medium-high heat until just golden, then drop into the sauce to finish. Baking is less hands-on and you still get great flavor if you brown them a little first.
Will leftover meatballs keep well in the freezer?
Yup. Freeze on a sheet tray until solid, then bag them. They reheat best by simmering in warm sauce so they don’t dry out.
What’s the best way to meal-prep this for lunches?
Portion into microwave-safe containers with pasta or roasted veggies and a little extra sauce. Keeps 3–4 days in the fridge and is a life-saver on busy mornings.

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Easy Chicken Meatballs in Marinara Sauce

Easy Chicken Meatballs in Marinara Sauce

This recipe for easy chicken meatballs in marinara sauce is perfect for a quick weeknight dinner.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.5 pounds ground chicken
  • 0.5 cup bread crumbs
  • 0.25 cup parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups marinara sauce

Instructions

Preparation Steps

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, mix together the ground chicken, bread crumbs, parmesan cheese, egg, garlic, salt, and pepper.
  • Form the mixture into meatballs and place them on a baking sheet.
  • Bake the meatballs for 20 minutes, or until they are cooked through.
  • In the last few minutes of cooking, warm the marinara sauce in a pan.
  • Serve the meatballs with the marinara sauce on top.

Notes

These meatballs can be served with pasta or on their own as a low-carb option.
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Featured Comments

“Super easy and family favorite! My family asked for seconds. Saving this one.”
★★★★☆ 3 weeks ago Zoe
“This guilt-free recipe was absolutely loved — the satisfying really stands out. Thanks!”
★★★★☆ 11 days ago Scarlett
“This crispy recipe was will make again — the warm hug really stands out. Thanks!”
★★★★★ 13 days ago Sophia
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
★★★★☆ today Charlotte
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
★★★★☆ 2 weeks ago Ella
“Made this last night and it was so flavorful. Loved how the nutty came together.”
★★★★★ 7 days ago Zoe
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
★★★★★ yesterday Olivia
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
★★★★★ 11 days ago Ella
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
★★★★☆ 10 days ago Grace
“Super easy and will make again! My family asked for seconds. Saving this one.”
★★★★★ 3 weeks ago Lily

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