Baked Chicken Meatballs
Juicy and delicious Baked Chicken Meatballs made with garlic, basil and tarragon then baked in a super easy and flavorful tomato sauce. I love to serve these meatballs with creamy polenta and crusty bread for mopping up the best bits!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1.6 lb (750g) Chicken (I use half chicken breasts and half thighs* see notes)
- 1 egg
- 1 cup (60g) breadcrumbs
- 2 tbsp fresh tarragon (finely chopped)
- 1 tbsp parmesan (freshly grated)
- Salt and pepper
- 1 garlic clove (finely chopped or minced)
- 1/2 cup (125ml) red wine
- 1 tbsp tomato paste
- 26 oz (800g ) canned chopped tomatoes (high quality (2 cans))
- 1 cup water
Instructions
- 1
Add chicken breasts and thighs to a food processor and blitz to a course minced texture. You can also use ground chicken and skip this step.
- 2
Add the chicken to a large mixing bowl with breadcrumbs, egg, tarragon, parmesan and sea salt. Mix everything together until thoroughly combined.
- 3
Roll the chicken mixture into balls using a heaped tbsp for even measure. Make sure to roll the balls until there are no cracks and have a shine to them. *See tips section for help of forming meatballs.
- 4
Preheat the oven to 180C/350F.
- 5
Add olive oil to a pan/skillet and brown the meatballs on all sides then set aside. You might need to do this in batches.
- 6
Keep the skillet on the heat and add the chopped garlic, saute for 1 minutes until fragrant then add the red wine. Reduce by half then add the tomato paste and mix to combine.
- 7
Add the chopped tomatoes and water and reduce the sauce for 10 minutes. Pour the sauce into a baking dish big enough to hold all meatballs and top with the meatballs.
- 8
Bake the meatballs for 25 minutes until the sauce is a rich red colour, bubbling and the meatballs are cooked through.
- 9
Garnish with basil and parmesan and serve with you favorite sides.