Italian Baked Chicken Meatballs Recipe

These Italian Baked Chicken Meatballs are the ultimate answer to the weeknight dinner dilemma. Juicy, tender chicken meatballs roast alongside caramelized Roma tomatoes, giving you big, bold flavors with almost no fuss. Everything cooks together in one pan, making cleanup a breeze—and you end up with the kind of meal that tastes like you spent all day simmering sauce, when you only spent about 40 minutes from start to finish. Whether you spoon these glorious meatballs over a bed of pasta or just enjoy them as they are, you’ll end up with a dish full of fresh, comforting Italian flavors and hearty textures. No complicated steps, just crave-worthy, homemade comfort.

Ingredients You’ll Need

• Roma Tomatoes: Roasting these brings out their natural sweetness and juicy texture, creating a fresh sauce for the meatballs.
• Fresh Thyme: Adds an aromatic, earthy note to the tomatoes. If thyme is tricky to find, swap with Italian seasoning or dried oregano.
• Kosher Salt: Essential for seasoning both the tomatoes and meatballs. Don’t be shy—it brings everything to life.
• Extra-Virgin Olive Oil: Used for roasting and for finishing, lending creamy richness and a glossy finish. Good oil makes a difference.
• Ground Chicken: Lean, mild, and soaks up all the tastes from the seasonings.
• Eggs: These bind everything together, keeping the meatballs tender and moist.
• Dried Fennel Seed (Optional): A classic Italian touch; adds a faint licorice aroma that makes these taste authentically Italian.
• Parmesan Cheese: Freshly grated is best for both flavor and texture—don’t skip it if you have it! It provides saltiness and a hint of umami.
• Garlic: Because no good meatball is complete without that hit of garlicky goodness.
• Panko Breadcrumbs: Create airy, moist, and light meatballs that aren’t dense or tough.
• Fresh Basil (Optional): Perfect for a pop of color and a sweet, peppery finish at the end.
• Cooked Pasta (Optional): For a fuller meal, serve your meatballs and tomatoes ladled over any pasta you love.

Variations

Feel like mixing things up? Here’s how you can put your own twist on these Italian baked chicken meatballs:

• Spicy Version: Add a pinch of red pepper flakes to the meatball mixture for a gentle heat.
• Different Proteins: Ground turkey or even ground pork can step in for chicken.
• Extra Veggies: Add sliced zucchini or bell peppers to the pan with the tomatoes for a veggie boost.
• Cheese Swap: Try pecorino romano or asiago in place of parmesan for a funky twist.
• Gluten-Free: Use gluten-free breadcrumbs instead of panko—easy!
• Herb Swap: No thyme? Dried basil, Italian seasoning, or even rosemary work beautifully.

How to Make Italian Baked Chicken Meatballs

Step 1: Prep Your Oven and Tomatoes

Preheat your oven to 450°F with the rack in the center. Toss the halved Roma tomatoes with fresh thyme, a sprinkle of salt, and a generous drizzle of olive oil. Lay them out, cut side up, on a large rimmed baking sheet. That’s the foundation for your “sauce.”

Step 2: Make the Meatball Mixture

In the same bowl (no need to wash it!), mix together your ground chicken, eggs, fennel seed if using, freshly grated parmesan, minced garlic, panko breadcrumbs, and the rest of the salt. Use your hands to bring it all together until just combined.

Step 3: Form and Arrange Meatballs

Wet your hands to make rolling easier, then shape the chicken mixture into golf ball-sized meatballs (about two tablespoons each). Tuck them right onto the same pan as the tomatoes. You want everything cozy, but not overcrowded.

Step 4: Roast to Perfection

Roast everything in the oven for about 20 minutes, until the tomatoes start to slump and caramelize, and the meatballs take on a bit of color.

Step 5: Crisp and Finish

Take the pan out and brush the meatballs with more olive oil (yes, it’s worth it!). Crank the oven up to 500°F and pop the pan back in for another five minutes. The meatballs get beautifully golden, and just cooked through (look for 165°F inside if you’re using a thermometer).

Step 6: Toss and Serve

Gently toss the roasted tomatoes and meatballs together on the pan to coat everything in that sweet tomato juice. Serve hot, over pasta if you like. Finish with lots of fresh basil, extra parmesan, and another drizzle of top-notch olive oil.

How to Serve

These meatballs are a true centerpiece, ready to shine however you serve them.

• With Pasta: Spoon everything (tomatoes and all!) over spaghetti, rigatoni, or your favorite noodle.
• Crusty Bread: Scoop meatballs and caramelized tomatoes onto toasted sourdough or ciabatta—instant rustic sandwich.
• Light Meal: Serve over a simple arugula salad for a fresh, lighter option.
• Family Style: Pile the meatballs on a big platter with charred veggies, extra parmesan, and let everyone help themselves.

Top with more olive oil and a shower of fresh basil for that extra pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer meatballs and tomatoes to an airtight container and refrigerate for up to 3 days.

Freezing

Meatballs freeze beautifully! Portion them (with tomatoes) into freezer bags or containers. Freeze for up to 3 months.

Reheating

Reheat gently in a covered oven-safe dish at 350°F, or warm in a skillet over medium-low heat with a splash of water or broth to keep things moist. Microwave works for quick individual servings, too.

Tip: If serving over pasta, reheat the pasta separately for best texture.

FAQs

Final Thoughts

These Italian Baked Chicken Meatballs prove that comfort food can be both quick and deeply satisfying—even on your busiest nights. With just a handful of simple ingredients and a single pan, you get big, bold Italian flavor that’s infinitely adaptable. It’s the kind of meal you’ll want to make again and again, whether feeding a crowd or just yourself. Give it a try—you might discover your new favorite weeknight staple!

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