Chicken Meatballs in Tomato Sauce

Prep Time:
15 mins
Total Time:
45 mins

Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs for dinner. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe.


  • 1 pound boneless, skinless chicken thighs, cut into chunks

  • 1 slice white sandwich bread, crumbled

  • ¼ cup milk

  • 1 large egg white

  • ¼ cup grated Parmesan cheese

  • ¾ teaspoon dried oregano

  • Coarse salt and ground pepper

  • 1 tablespoon olive oil

  • 1 can (28 ounces) whole tomatoes in puree


  1. Place chicken thighs in a food processor, and pulse until meat is coarsely ground.

  2. Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.

  3. With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.

  4. Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.

Cook's Notes

Serve these meatballs over Spaghetti Squash with Garlic for a leaner version of spaghetti and meatballs.

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