Baked Chicken Meatballs in Tomato Sauce

I love making Baked Chicken Meatballs in Tomato Sauce when I want a comforting, wholesome meal that feels both hearty and simple. These tender chicken meatballs bake until lightly golden, then simmer gently in a rich tomato sauce that brings everything together beautifully.

Why You’ll Love This Recipe

I enjoy how baking the meatballs keeps them juicy while making the process easy and less messy. I like how the savory chicken pairs perfectly with the bright, flavorful tomato sauce. I also appreciate that this dish works well over pasta, rice, or even with crusty bread. Whenever I want a dependable, family-friendly dinner, this is one I gladly prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
Salt to taste
Black pepper to taste

For the sauce:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (24 oz) crushed tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar (optional)
Salt to taste
Black pepper to taste

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, I combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and black pepper.

3. I gently mix until just combined, being careful not to overwork the mixture.

4. I form small meatballs and place them on the prepared baking sheet.

5. I bake for 18–20 minutes, until cooked through and lightly golden.

6. While the meatballs bake, I heat olive oil in a saucepan and sauté the chopped onion until soft.

7. I add minced garlic and cook briefly until fragrant.

8. I stir in the crushed tomatoes, basil, oregano, sugar if using, salt, and black pepper. I let the sauce simmer for about 10–15 minutes.

9. I transfer the baked meatballs into the sauce and let them simmer together for 5–10 minutes before serving.

Servings and Timing

I usually get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add finely chopped spinach or grated zucchini to the meatball mixture for extra moisture and nutrition. When I want a spicy version, I add red pepper flakes to the sauce. If I prefer a creamier sauce, I stir in a splash of heavy cream before serving. I also enjoy topping the dish with shredded mozzarella and briefly broiling it for a melted cheese finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. This dish freezes very well, so I often freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use ground turkey instead of chicken?

I can substitute ground turkey, and it works just as well in this recipe.

How do I keep chicken meatballs from drying out?

I avoid overmixing and make sure not to overbake them to keep them tender.

Can I make these meatballs ahead of time?

I often prepare and bake them in advance, then reheat them in the sauce before serving.

What can I serve with this dish?

I like serving it over spaghetti, rice, or alongside garlic bread and a simple salad.

Can I cook the meatballs directly in the sauce?

I can simmer them directly in the sauce, but I prefer baking them first for better texture and easier handling.

Conclusion

I truly enjoy making Baked Chicken Meatballs in Tomato Sauce because they are flavorful, tender, and comforting. The combination of juicy meatballs and rich tomato sauce creates a satisfying meal that I can serve in many ways. Whenever I want a reliable and delicious dinner, this recipe is one I happily turn to.