One-Pot Italian Chicken Meatballs with Tomato Sauce

Try our one-pot Italian chicken meatballs with tomato sauce for an easy, delicious dinner. These chicken meatballs are full of flavor, and the tomato sauce is rich and comforting. Everything cooks in one pot, making cleanup a breeze.

Need a quick meal idea? Try these baked chicken meatballs. All you will have to do is mixing up some ground chicken with breadcrumbs, eggs, and a bit of Parmesan, then cook them in a homemade tomato sauce that’s got a nice mix of Italian herbs. They come out juicy and full of flavor—real comfort food.

It’s a great dish for busy weeknights, and it’s healthy too. Plus, everything cooks in one pan, so clean-up is a breeze.

So, if you’re looking for something straightforward and delicious, give these chicken meatballs a go. They’re a hit at my house—I bet they’ll be a hit at yours too!

🥰 Why You Will Love This Recipe?

• It’s super easy: You don’t need any fancy skills to make this, which is perfect if you’re just starting out in the kitchen or if you’re pressed for time.
• Cleanup is a breeze: Everything cooks in one pot, so there’s hardly any mess. It’s my go-to for those busy nights when I want something tasty but don’t want to deal with a mountain of dishes afterward.
• It’s pure comfort food: There’s just something about meatballs in tomato sauce that feels like a hug in a bowl. Perfect for family dinners, it’s a hit with both kids and adults.
• Great for meal prep: It keeps well, so I often make a batch to have on hand for quick meals during the week. Just reheat and you’re good to go.
• Looks impressive, but it’s easy: Although it’s simple to throw together, it’s also fancy enough to serve up when you have friends over. They’ll think you spent hours on it!

🥘 Ingredients and Substitutes

• Chicken Meat. It’s the main part of the meatballs, keeping them lean and packed with protein. Turkey is a good swap if you’re looking for something a bit different.
• Breadcrumbs. These help the meatballs hold together and stay moist. For a gluten-free version, try almond flour or gluten-free crackers for a bit of a nutty taste.
• Eggs. They bind everything together. No eggs? Try a mix of ground flaxseed and water, or even some mashed avocado.
• Parmesan. This cheese adds a nice salty depth. Out of Parmesan? Nutritional yeast or Pecorino Romano are good alternatives.
• Passata Sauce. This smooth tomato sauce forms the base. No passata? Blended canned tomatoes or thick tomato puree are great too, just check the seasoning.
• Italian Herb Mix. Essential for that herby flavor. If you don’t have this, mix some dried basil, oregano, and thyme to get that Italian taste.

👩‍🍳 Step-by-step Directions

Grab a big bowl and toss in the ground meat, breadcrumbs, Parmesan, half a teaspoon of herbs, the egg, and some salt and pepper. Mix it all up until it’s nice and even.

Shape the mix into meatballs and fry them in a bit of oil over medium heat until they’re golden all around.

Quick Note: Don’t worry about cooking them through completely—they’ll finish cooking in the sauce.

Once the meatballs are browned, take them out of the pan. In the same pan, throw in the rest of the herbs and let them cook for about 30 seconds. Then add the tomato passata and cook for another 3 minutes to bring out the tomato flavors.

Pour in some water and stir until the sauce smooths out.

Add the meatballs back in, cover the pan, and let it all simmer on low heat for about 15 minutes.

Turn off the heat and, if you like, sprinkle some chopped parsley on top for a bit of color and flavor.

Serve it hot with bread, pasta, or rice—whatever you fancy.

🍽️ Serving Suggestions

With Pasta: I love piling these meatballs on top of some spaghetti or fettuccine. Just cook the pasta, toss it on a plate, top it with the meatballs and a bit of extra sauce. Sprinkle some Parmesan and basil on top for that real Italian vibe. It’s perfect for a cozy date night or just a solid meal with the family.

With Couscous: Try these meatballs with some light, lemony couscous mixed with parsley and mint. Just scoop some on the side and add a zest of lemon and a drizzle of olive oil for a Mediterranean twist. It’s my go-to for a casual dinner with friends or a light summer meal.

Over Polenta: When I want something hearty, I go for a creamy polenta. Make it creamy, stir in some Parmesan, and serve the meatballs and sauce right on top with a sprinkle of fresh herbs. It’s the best for those chilly nights when you need some comfort food.

Side Salad: A crisp green salad works great, too. I toss together arugula, spinach, some cherry tomatoes, cucumbers, and a light vinaigrette. It’s a refreshing side that cuts through the richness of the meatballs.

Roasted Veggies: And don’t forget about roasting some veggies. Asparagus, Brussels sprouts, or broccoli—just toss them in olive oil, season with salt and pepper, and roast until they’re nice and caramelized. They add a great crunch and pack in the nutrients.

😻 Recipe Variations

• Add some heat with red pepper flakes, fresh chili, or harissa in the tomato sauce—great for a spicy dinner.
• For a creamy twist, mix in heavy cream or coconut milk and top with fresh basil; it’s perfect for treating yourself.
• For a Mediterranean touch, sprinkle sliced olives and crumbled feta over the meatballs before serving, ideal for themed parties.
• Or, stuff each meatball with a mozzarella cube for a gooey, cheesy surprise, perfect for family dinners or hanging out with friends.

Storage Instructions

Refrigeration: I usually keep the meatballs in the fridge for about 3-4 days. Just make sure they cool down to room temperature before popping them in an airtight container—that keeps them from getting soggy and picking up weird smells from the fridge.

Freezing: If I need to store them longer, I freeze the meatballs for up to 3 months. I like to freeze the meatballs and sauce separately to keep the texture right. I use freezer-safe bags or containers, and always label them with the date.

Pro Tip: Lay them out on a baking sheet to freeze individually first, so they don’t stick together.

Thawing: The best way to thaw them is in the fridge overnight. If I’m in a rush, I use the microwave on the defrost setting but then I make sure to cook them right after thawing.

Reheating: To reheat, I toss them in the microwave with a cover on medium, stirring occasionally until they’re hot. Or, I reheat them on the stove in a saucepan, sometimes adding a bit of water or broth if the sauce thickens up too much.

🏆 Expert Tips. What to Pay Attention To?

• Make your meatballs the same size so they cook just right—big ones might not cook through, and little ones could dry out.
• Don’t just let your sauce cook, taste it! Sometimes it needs a little more herb or a squeeze of lemon to really pop.
• When you’re mixing up the meatballs, do it lightly. Too much mixing makes them tough.
• Let that sauce simmer on its own for a bit before the meatballs go in. It gets better and richer.
• If you’re browning the meatballs, do it in small batches so they don’t steam. It gives them a great crust.

🤔 Answering Your Questions:

📋 Recipe Card:

I’d love to hear what you think! After you’ve tried the one-pot Italian chicken meatballs with tomato sauce, please leave a rating and share any comments.

Did you add a personal twist or have any tips for fellow food lovers? Your feedback is super helpful and really inspires all of us in the cooking community.