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Easy 30-Minute Chicken Meatballs Skillet Dinner

Easy 30-Minute Chicken Meatballs Skillet Dinner

Tender Italian-style chicken meatballs are browned and gently simmered in a garlicky crushed tomato sauce for a cozy one-pan dinner. Serve with pasta, bread, rice, polenta, or salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Meatballs
  • 1 lb (450 g) Ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1/3 cup Finely grated Parmesan cheese
  • 1 Large egg
  • 2 Garlic cloves, finely minced
  • 2 tbsp Fresh parsley, chopped, plus more for serving
  • 1 tsp Italian seasoning
  • 3/4 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 2 tbsp Olive oil for browning
Skillet Tomato Sauce
  • 1 tbsp Olive oil
  • 1/2 Medium yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 28 oz (794 g) can Crushed tomatoes
  • 1/2 cup Chicken broth
  • 1/2 tsp Italian seasoning
  • 1/4 tsp Red-pepper flakes, optional
  • 1/2 tsp, or to taste Kosher salt
  • 1/4 tsp Black pepper
  • 1/4 cup Fresh basil or parsley, chopped, optional
  • 1/3 cup Shredded mozzarella or additional Parmesan, optional

Method
 

Step-by-Step
  1. Combine the ground chicken, panko, Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and pepper in a bowl. Mix just until the ingredients are combined, taking care not to overwork the mixture.
  2. Shape the mixture into 16 to 20 meatballs, each about 1 1/2 inches in diameter.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning several times, then transfer them to a plate; they do not need to be fully cooked yet.
  4. Add the remaining 1 tablespoon olive oil to the skillet if needed. Cook the diced onion for 2 to 3 minutes, then add the minced garlic and cook for about 30 seconds.
  5. Stir in the crushed tomatoes, chicken broth, Italian seasoning, red-pepper flakes if using, salt, and pepper. Bring the sauce to a gentle simmer.
  6. Return the meatballs to the skillet, cover, and simmer for 8 to 12 minutes, turning them once. Cook until the centers reach 165°F (74°C).
  7. Finish with fresh basil or parsley and optional mozzarella or Parmesan. Serve immediately with your favorite side.

Notes

Use panko for lighter meatballs, and add a tablespoon or two of milk if the mixture seems dry. Brown in batches if the skillet is crowded. Refrigerate leftovers in a covered container for up to 3 days and reheat gently until hot.