Oven-Baked Chicken Meatballs in Tomato Sauce

Tender chicken meatballs with parmesan, garlic and herbs, baked gently in a rich tomato sauce until juicy all the way through. An easy family dinner for spaghetti, crusty bread and plenty of freshly grated parmesan.

Chicken mince is soft and gentle to work with, and these meatballs show it at its best. Parmesan, garlic, a little onion and a good handful of parsley go into the mixture, along with both fresh and dry breadcrumbs, so the centres stay tender while each meatball still holds its round shape in the pan.

Rather than frying them first, I nestle the meatballs straight into a simmering tomato sauce and let the oven do the rest. They bake slowly in the passata, catching their own juices, while the sauce thickens around them and turns rich and glossy at the edges of the dish.

Bring it to the table with a pot of spaghetti or a loaf of warm bread, finish it with parsley and freshly grated parmesan, and let everyone help themselves.

Prep: 20 min · Cook: 40 min · Serves: 4 · Cuisine: Italian · Category: Chicken

Ingredients

Chicken Meatballs

• 500 g chicken mince
• ½ cup fresh breadcrumbs
• ½ cup dry breadcrumbs
• ½ cup (40 g) finely grated parmesan
• 1 egg
• 2 garlic cloves, finely grated
• ½ small brown onion, very finely chopped
• 2 tbsp finely chopped flat-leaf parsley
• 1 tbsp olive oil
• 1 tsp dried oregano
• ¾ tsp fine salt
• ½ tsp freshly ground black pepper

Tomato Sauce

• 1 tbsp olive oil
• ½ brown onion, finely diced
• 3 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 700 g passata
• ½ cup (125 ml) chicken stock or water
• 1 tsp dried oregano
• ½ tsp fine salt, or to taste
• Freshly ground black pepper
• Pinch of sugar, if needed
• Fresh flat-leaf parsley, to finish
• Freshly grated parmesan, to serve

Method

1. Preheat the oven to 180°C fan-forced (200°C conventional).
2. Place the chicken mince, fresh breadcrumbs, dry breadcrumbs, parmesan, egg, garlic, onion, parsley, olive oil, oregano, salt and pepper in a large bowl.
3. Mix gently with your hands until evenly combined, taking care not to overwork the mixture.
4. With lightly dampened hands, shape the mixture into even meatballs and set them aside on a plate while you make the sauce.
5. Heat the olive oil in a large ovenproof pan or casserole over medium heat. Add the onion and cook for about 5 minutes, until soft and translucent.
6. Add the garlic and cook for 30 seconds, until fragrant. Stir through the tomato paste and cook for another minute.
7. Pour in the passata and chicken stock, then add the oregano, salt and pepper. Bring to a gentle simmer and cook for 5 to 8 minutes. Taste, and add a small pinch of sugar only if the tomatoes need softening.
8. If your pan isn't ovenproof, pour the sauce into a large baking dish. Arrange the meatballs in the sauce, leaving a little space between each one.
9. Bake uncovered for 25 minutes, or until the meatballs are cooked through and the centre reaches 75°C.
10. Rest for 5 minutes, then spoon some of the sauce over the meatballs and finish with chopped parsley and freshly grated parmesan.

Serving Suggestion

Spoon the meatballs and their sauce generously over spaghetti, or carry the dish straight to the table with a basket of warm Portuguese Bread Rolls (Papo Secos) for mopping up every last bit of sauce. For something fresh alongside, a bowl of Greek Style Salad with Feta, Olives & Garlic or a plate of Garlic Chilli Lemon Broccolini brings a little brightness to the table.

Storage Notes

Allow leftovers to cool, then refrigerate the meatballs and sauce together in an airtight container for up to 3 days. Reheat gently until piping hot throughout, adding a small splash of water if the sauce has thickened in the fridge.

The meatballs can also be frozen in their sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Notes

Chicken mince makes a naturally softer mixture than beef or pork. Damp hands make shaping much easier, so there's no need to add extra breadcrumbs to firm it up.

The two kinds of breadcrumbs each have their own job. Fresh crumbs keep the centres tender, while dry crumbs give the mixture enough structure to hold its shape in the sauce.

The sauce reduces and deepens as the meatballs bake. If your passata is especially thick, stir in a little extra stock or water before the dish goes into the oven.

Keep the meatballs roughly the same size so they cook through evenly.

The Grace Table Tip

Let the meatballs rest in the sauce for 5 minutes once they come out of the oven. The juices settle back into the meat, and the sauce clings beautifully when you spoon it over.

The meatballs can be shaped earlier in the day and kept covered in the fridge. Make the sauce when you're ready, then assemble and bake.