Chicken Meatballs With Marinara Sauce – Easy Made Recipe
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Tender, juicy, and tasty chicken meatballs with marinara sauce make the perfect quick midweek dinner. This nutritious dish pairs great with a crispy slice of sourdough bread or on top of a gluten-free spaghetti. For an extra kick, try them with chicken meatballs in marinara sauce. Yum!
On a busy weekday, I’m looking for a simple, high-protein dinner that doesn’t take ages to prepare, just like this aromatic beef Instant Pot stew or hearty and warming chicken soup.
I usually mix the mince in advance, which I typically use for my tender baked cheesy meatballs. This step gives me a ready-to-go mixture to prepare two dishes over the next few days.
I typically stock a few jars of my homemade Italian tomato sauce in the fridge. And voilà —open a jar or two, depending on their size, toss the contents into the pan, and simmer the meatballs for 15-20 minutes. Dinner is done!
This recipe yields 15-20 medium-sized chicken meatballs, which are moist after just 20 minutes of simmering in the pan with marinara sauce.
This recipe is all about the perfect balance of flavors, featuring chicken meatballs marinara sauce that elevates the dish to new heights.
I bet you will fall in love with this simple yet delish meal. Don’t miss these Mediterranean recipes: aubergine parmigiana and courgette lasagna. The Italian homemade tomato sauce mentioned above was the base for these recipes and many more.
If you’re craving something cheesy, why not try another delicious, tender chicken meatball recipe?
I love the combination of juicy meatballs, either on their own or with an authentic Italian herby tomato sauce, for a comforting, nutrient-packed plate without the fuss! Easy and soothing, isn’t it?
Why You’ll Love These Chicken Meatballs with Marinara Sauce?
- Ready in 30 minutes
- Gluten-free and gut-friendly
- No breadcrumbs or additives
- Perfect for meal prep
- Naturally high in protein
- Kid-approved and freezer-friendly
You can even double the batch and freeze some for later – just reheat in the oven or air fryer for an easy protein boost any time of the week.
The Easiest Chicken Meatballs With Tomato Sauce
I still remember the first time I made these meatballs. It was one of those busy weekday evenings – you know, when the fridge is staring back at you, and inspiration feels miles away.
I had a pack of chicken mini fillets and a lonely onion, and luckily, I had some eggs and some dry cheddar in the fridge. I threw them all together, said a little prayer to the food gods, and tossed them in the tomato sauce.
To my surprise, they came out so tasty and flavourful, and my other half asked if I’d followed a recipe from somewhere. Nope – total kitchen freestyle! Of course, I’ve tweaked it over time (hello, buckwheat flour and Parmesan shavings!), but the heart of this gluten-free meatball recipe remains the same: real food, simple ingredients, and mouthwatering flavour.
Chicken Meatballs With Marinara Sauce Ingredients:
For the Chicken Meatballs:
Chicken breast mini fillets—I use these because they are tender and easy to mince in the food processor. Blitz the chicken breasts and onion in the food processor. Gently incorporate the meat until evenly combined. However, store-bought mince also works well.
Onion. I prefer yellow, but any will do the trick. If using ready mince, just chop the onion into small cubes.
Eggs – Always pick free range.
Buckwheat flour – for thickening.
Parmigiano Reggiano. You can use grated or shaved as well.
Lactose-free cheese, grated – (Eatlean is my favourite)
Italian mixed herbs – Pairs beautifully with the marinara sauce.
Sea salt and black pepper.
For the Marinara Sauce:
- Cherry tomatoes (or any of your choice) (or 1 jar of Homemade Tomato Sauce)
- Garlic, sliced
- Olive oil (rice bran oil, avocado oil works great too)
- Sea salt
- Black pepper
- Oregano dry
- handful of fresh basil and fresh parsley (dry can do the trick as well)
Chicken Meatballs With Tomato Sauce Method
Prep the Meatballs:
Blitz the chicken mini fillets with the onion in a food processor until you get a smooth, uniform mince. It should hold together nicely.
Transfer the mixture to a large mixing bowl and add the oil, eggs, buckwheat flour, grated cheese, and Parmigiano.
Season with salt and black pepper to taste, and mix everything thoroughly.
Gently grease your hands with oil to prevent the mixture from sticking. Use a spoon or ice cream scoop to form the meatballs.
Place them in a plate and set aside.
Cook the Sauce:
Prepare tomatoes: For a fresh tomato version, blend the tomatoes in the food processor. If you use canned tomatoes, toss them directly into the pan; they will break down into small chunks as they cook. You can also blend them or press them with a potato masher to achieve a smoother consistency.
Heat the oil in a deep pan over medium heat. Pour in the tomatoes and cover with a lid.
Add the sliced garlic to the simmering sauce. Sprinkle the salt and black pepper. Stir well.
Lower the heat to the lowest and let the sauce simmer for about 30-40 minutes, stirring occasionally, until it thickens and deepens in flavour.
Remove from the heat and stir in dry oregano and the fresh chopped basil.
NOTE! If using the ready-made tomato sauce, just skip the steps above and simply pour it into a deep pan and heat it.
Once the sauce is done, gently add the meatballs to the pan and cook them for 15 – 20 minutes. Don’t overcook them to keep these chicken meatballs tender and juicy.
Serve on a plate and enjoy!
Chicken Meatballs Marinara Sauce – Serving Ideas
My favourite pair for this recipe is a slice of freshly baked gluten-free sourdough bread, coming soon.
Or, try them over gluten-free spaghetti or any gluten-free pasta. Simply top up with extra Parmesan or lactose-free grated cheese.
Also, I like to serve these with baked beetroot, parsnips, and carrots, drizzled with olive oil and sprinkled with thyme.
A crisp green salad works wonderfully if you’re after something lighter or more summery. Try tossing rocket, cherry tomatoes, cucumber, and red onion with a simple dressing of lemon juice, olive oil, and mustard—it’s a refreshing contrast to the warm, cheesy meatballs in marinara sauce.
Make it a bowl: For a balanced, high-protein grain bowl, serve your meatballs with quinoa or buckwheat.
Nutritional Highlights
These healthy chicken meatballs are not only delicious but also packed with nutrients that support energy, muscle recovery, and gut health.
- Chicken breast is a lean, high-quality protein source that supports muscle maintenance and keeps you fuller for longer.
- Onions are rich in prebiotics, which feed the beneficial bacteria in your gut and support digestive health.
- Buckwheat flour, naturally gluten-free, adds fibre and essential minerals like magnesium and manganese.
- Eggs contribute protein and B vitamins, especially B12 and choline, which support metabolism and brain function.
- Parmigiano Reggiano is a hard cheese rich in calcium and protein and is naturally low in lactose, making it easier to digest for many.
Each meatball delivers balanced protein and healthy fats with minimal carbohydrates—ideal for those on a low-carb or keto-leaning diet.
Chicken Meatballs With Tomato Sauce Variations & Tips
- Dairy-free? You can swap the Parmesan for a dairy-free alternative, like nutritional yeast, for that cheesy, umami kick.
- Low-FODMAP tweak: Use the green tops of spring onions instead of regular onions.
- Veggie boost: Finely grate a small carrot or courgette into the mix (just squeeze out excess moisture first!).
FAQ :
Q: Can I freeze these chicken meatballs?
A: Yes! Let them cool completely, then store them in a sealed container in the freezer for up to 3 months.
Q: What can I serve with chicken meatballs?
A: Try roasted carrots, beets, parsnips, quinoa, fermented veg, or a crisp green salad.
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Chicken Meatballs in Marinara Sauce
Equipment
Ingredients
For the meatballs:
- 400 g chicken breast or mini fillets
- 1 onion medium, peeled
- 2 tbsp Rice bran oil plus extra to grease hands and baking tray
- 2 medium eggs
- 2 tbsp buckwheat flour
- 100 g lactose-free cheese eatlean, grated
- 80 g Parmigiano Reggiano grated or shaved
- sea salt to taste
- black pepper to taste
For the marinara sauce:
- 800 g fresh tomatoes or two 400g cans of tomatoes or any tomatoes with thick flesh
- 2 tbsp Extra virgin olive oil or rice bran oil
- 5 cloves garlic sliced/minced
- ½ sea salt sea or pink salt
- ½ tsp black pepper grinded
- 1 handful basil fresh, chopped
- 1 tsp Dry oregano dry
- 1 handful parsley fresh, chopped
Instructions
Prep the Meatballs:
- Blitz the chicken mini fillets with the onion in a food processor until you get a smooth, uniform mince. It should hold together nicely. NOTE! Skip this step if using a ready, store-bought mince. Simply chop the onion and add it to your mince.
- Transfer the mixture to a large mixing bowl and add the oil, eggs, buckwheat flour, grated cheese and Parmigiano.
- Season with salt and black pepper to taste, and mix everything thoroughly.
- Gently grease your hands with oil to prevent the mixture from sticking. Use a spoon or ice cream scoop to form and shape into meatballs.
- Place them in a plate and set aside.
Cook the Sauce:
- Prepare tomatoes—For a fresh tomato version, blend the tomatoes in the food processor. If you use canned tomatoes, toss them directly into the pan; they will dissolve into small chunks while cooking. You can also blend them or press them with a potato masher to achieve a smoother consistency.
- Heat the oil in a deep pan over medium heat. Pour in the tomatoes and cover with a lid.
- Add the sliced garlic to the simmering sauce. Sprinkle the salt and black pepper. Stir well.
- Lower the heat to the lowest and let the sauce simmer for about 30-40 minutes, stirring occasionally, until it thickens and deepens in flavour.
- Remove from the heat and stir in dry oregano and the fresh chopped basil.
- Once the sauce is done, gently add the meatballs to the pan and cook them for 15 – 20 minutes. Don’t overcook them to keep these chicken meatballs tender and juicy.
- Serve on a plate and enjoy
Notes
Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
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