These juicy chicken meatballs, browned until golden and simmered in a rich garlic-tomato sauce, are the definition of cozy weeknight comfort. A short chill makes the mixture easy to shape, and finishing the meatballs right in the sauce keeps them meltingly tender. If you love hearty chicken dinners like our Chicken in Creamy Mushroom Sauce, this tomato-sauced version deserves a spot in your rotation — and fans of Chicken, Corn, and Cheese Patties will recognize the same juicy ground-chicken base.
Ingredients
- 500 g (1.1 lb) ground chicken
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (400 g) diced tomatoes in their juice
- 3 tbsp vegetable oil
- 2 tbsp breadcrumbs
- 1 egg
- Chopped dill
- Salt, pepper, and spices to taste
Instructions
- Mix the ground chicken with spices, the egg, breadcrumbs, and chopped dill. Refrigerate the mixture for 30 minutes.
- Shape into meatballs and sear on all sides until browned.
- Sauté the onion with the garlic, stir in the tomato paste and cook 2 minutes, then add the canned tomatoes. Season with salt and splash in a little water.
- Return the meatballs to the skillet, cover, and simmer for 25 minutes.
Tips
- Chill the mixture for the full 30 minutes — cold ground chicken shapes into firm meatballs that hold together in the pan.
- Do not crowd the skillet when searing; brown in batches so the meatballs develop golden edges instead of steaming. For more on building deep flavor with tomato paste, Serious Eats has excellent technique guides.
- If the sauce reduces too quickly, splash in a little water — and save any leftovers, because they are wonderful tossed with pasta the next day, much like our Chicken in Creamy Garlic Sauce reheats beautifully.
Nutrition (per 100 g): 85.6 kcal, protein 10.3 g, fat 2.5 g, carbs 4.6 g