Easy Chicken Meatballs in Marinara Sauce

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.

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.

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.

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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 minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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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.