Ingredients
1 pound ground chicken
1/2 cup breadcrumbs
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1 tablespoon fresh oregano, chopped or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 (24-ounce) jar marinara or tomato sauce
1/4 cup Kalamata olives, pitted and sliced
1 teaspoon balsamic vinegar
1/4 teaspoon red pepper flakes (optional)
Fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, egg, onion, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
Form the mixture into 16–18 meatballs, about 1.5 inches in diameter.
Place the meatballs on the prepared baking sheet and bake for 20–22 minutes, or until golden and cooked through.
Meanwhile, in a saucepan over medium heat, combine marinara sauce, Kalamata olives, balsamic vinegar, and red pepper flakes. Simmer gently for 5–7 minutes.
Once meatballs are done, transfer them to the saucepan with sauce or serve the sauce over the meatballs on a platter.
Garnish with additional fresh parsley before serving.
Notes
For a crispier exterior, flatten the meatballs slightly before baking.
The meatballs can be cooled, then frozen for up to 2 months. Thaw and reheat when needed.
Substitute fresh herbs for dried herbs as needed; use 3 times the amount if using dried.
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: one meatball and 1/4 cup sauce
- Calories: 190
- Sugar: 6g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg