Sometimes all you need is a cozy home-cooked meal for the perfect evening. These Chicken Meatballs in Red Sauce feature a handful of simple ingredients. Fresh herbs and punchy garlic create a flavorful meatball that’s cooked to juicy perfection in a rich and bright red sauce with just a little kick!
It’s so simple to make that you may never buy canned red sauce again. Seriously. Homemade is far superior and not nearly as difficult as it may seem!
This meal is so simple, but you’d never guess it because it’s layered with flavors that provide depth and complexity. Bright and acidic plum tomatoes are following by sweet and fresh basil, and the green chilis. Although green chilis are a non-traditional addition, they leave just the right amount of heat behind every bite!
Ingredients
Ground Chicken
1 lb ground chicken
2 tbsp packed fresh basil
1 medium shallot
2 cloves garlic
1 tsp salt
Red Sauce
28 oz can whole plum tomatoes
15 can fire roasted tomatoes with green chilis
2 tbsp fresh chopped basil
2 tsp salt
¼ cup dry white wine
oil for pan
Directions:
- Prepare meatballs. Begin by dicing shallot, mincing garlic, and finely chopping the fresh basil.
- In a large bowl, combine ground chicken, shallot, garlic, basil, and salt. Mix by hand until a cohesive mixture forms. Form into 12 meatballs by hand by pressing roughly 1/4 cup of mixture into small balls. Rolling between your hands to form tight meatballs that won’t fall apart.
- Preheat a large saucepan lightly coated with oil to medium-high heat. Once hot, add meatballs to the pan. Sear each side for 3-4 minutes.
- Once meatballs are seared, add white wine and allow to reduce to half the volume before adding remaining red sauce ingredients.
- Bring sauce to a boil, cover, and reduce heat to a simmer. Allow to simmer for an additional 8-10 minutes, or until meatballs reach an internal temperature of 165F.
- Serve your chicken meatballs in red sauce with pasta, spaghetti squash, or spiralized veggies of choice.
- Meatballs
- 1 lb ground chicken
- 2 tbsp packed fresh basil
- 1 medium shallot
- 2 cloves garlic
- 1 tsp salt
- Red Sauce
- 28 oz can whole plum tomatoes
- 15 can fire roasted tomatoes with green chilis
- 2 tbsp fresh chopped basil
- 2 tsp salt
- ¼ cup dry white wine
- oil for pan
-
Prepare meatballs, starting by dicing shallot, mincing garlic, and finely chopping the fresh basil.
-
In a large bowl, combine ground chicken, shallot, garlic, basil, and salt. Mix by hand until well-mixed. Form into 12 meatballs by pressing roughly 1/4 cup of mixture into small balls. Rolling between your hands to form tight meatballs that won't fall apart.
-
Preheat a large saucepan lightly coated with oil to medium-high heat. Once hot, add meatballs to the pan. Sear each side for 3-4 minutes.
-
Once meatballs are seared, add white wine and allow to reduce to half the volume before adding remaining red sauce ingredients.
-
Bring sauce to a boil, cover, and reduce heat to a simmer. Allow to simmer for an additional 8-10 minutes. Serve with pasta, spaghetti squash, or spiralized veggies of choice.
