A Comforting Dinner That’s Easy Enough for Any Night
If you’re looking for a meal that’s hearty without being heavy, these Chicken Meatballs in Roasted Red Pepper Sauce are a great place to start. Tender chicken meatballs simmer in a rich, homemade roasted red pepper sauce that’s packed with sweet roasted peppers, garlic, and Parmesan.
It’s the kind of meal that feels special enough for company but is simple enough for a weeknight dinner. Serve it over pasta, orzo, creamy polenta, mashed potatoes, or rice, or enjoy the meatballs on their own with plenty of sauce and a slice of crusty bread.
Why Chicken Thighs Make Better Meatballs
Ground chicken has a reputation for making dry meatballs, but that usually comes down to the cut of meat being used. For the most tender and juicy results, I recommend chicken thighs. Their slightly higher fat content keeps the meatballs moist while adding more flavor.
If you’re using store-bought ground chicken, that’s perfectly fine. If you have the option, look for ground thigh meat. You can also make your own in a food processor using my tutorial on grinding chicken or turkey without a meat grinder.
Build Flavor Before Adding the Sauce
One of the easiest ways to improve homemade meatballs is to brown them before they finish cooking.
The goal isn’t to cook them all the way through. Browning creates flavor and gives the meatballs a light crust that holds together beautifully while they simmer in the roasted red pepper sauce. As the sauce bubbles gently around the meatballs, it finishes cooking them while picking up all those flavorful browned bits from the skillet.
Serving Ideas
These meatballs are just as versatile as they are delicious.
Serve them over your favorite pasta, orzo, creamy polenta, mashed potatoes, or rice for a comforting meal. They’re also excellent tucked into a toasted hoagie roll with melted mozzarella or provolone, or served as an appetizer with toothpicks for parties and game day.
A simple green salad, roasted vegetables, garlic bread, or a loaf of crusty bread makes the perfect finishing touch.
Chicken Meatballs in Roasted Red Pepper Sauce
Ingredients
- 1½ pounds ground chicken
I recommend using thigh meat for the most tender and juicy meatballs. Store-bought ground chicken works perfectly, or you can make your own using my Ground Chicken or Turkey in a Food Processor tutorial.
- 1 egg
- 1/2 cup plain breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1-2 clove finely grated garlic
- 1 tbsp avocado oil
- 1 recipe Roasted Red Pepper Sauce
- Freshly grated Parmesan, for serving
- Fresh basil, chopped, for garnish (optional)
Instructions
- Combine the ground chicken, egg, breadcrumbs, Parmesan, Italian seasoning, salt, pepper, and grated garlic in a large bowl. Mix just until everything is evenly combined. Overmixing can make the meatballs firm.Shape the mixture into 16 to 20 meatballs. If you’re making them ahead, cover and refrigerate for several hours or overnight until you’re ready to cook.Heat the avocado oil in a large skillet over medium heat. Add the meatballs, leaving a little space between each one. Brown them on all sides, turning occasionally. Work in batches if necessary so the skillet isn’t overcrowded. The meatballs do not need to be fully cooked at this point.Pour the roasted red pepper sauce directly into the skillet with the browned meatballs. Gently turn the meatballs to coat them in the sauce. Cover and simmer for 5 to 8 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.Serve with plenty of the roasted red pepper sauce and freshly grated Parmesan. Garnish with fresh basil, if desired.
Serving Ideas
- Serve the meatballs over your favorite pasta, orzo, mashed potatoes, creamy polenta, or rice for a hearty meal.They also make an excellent meatball sandwich on a toasted hoagie roll, or serve them on their own with toothpicks as an appetizer for parties or game day.Pair them with a simple green salad, roasted vegetables, garlic bread, or crusty bread to soak up every bit of the roasted red pepper sauce.