Can I use canned tomatoes instead of fresh?

You can, though fresh Roma tomatoes give a sweeter, juicier result. If using canned, choose whole peeled tomatoes, drain them well, and roast as directed, though they may release a bit more liquid.

Can I make the meatballs ahead of time?

Absolutely. The raw meatballs can be formed and refrigerated up to 24 hours in advance. You can also bake them, cool, and store for reheating when ready to serve.

Is it necessary to use a meat thermometer?

It's not required, but it’s the most reliable way to ensure the meatballs are cooked through (look for 165°F inside). If you don’t have one, make sure they’re nicely golden on the outside and no longer pink on the inside.

Do I have to use fennel seed?

No! Fennel adds a classic Italian sausage note, but these meatballs are delicious without it. If you’re not a fan, simply leave it out.

Italian Baked Chicken Meatballs Recipe

Name: Italian Baked Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 pounds Roma tomatoes, halved; 1 tablespoon minced fresh thyme; 1 teaspoon kosher salt; 1/4 cup extra-virgin olive oil; 2 pounds ground chicken; 2 large eggs, beaten; 1 tablespoon dried fennel seed (optional); 1 cup freshly grated Parmesan cheese; 4 cloves garlic, minced; 1 cup panko breadcrumbs; 2 teaspoons kosher salt; Fresh basil, minced; Cooked pasta; Extra-virgin olive oil, for drizzling; More freshly grated Parmesan cheese

Description

These juicy Italian Baked Chicken Meatballs are cooked alongside caramelized Roma tomatoes for a flavor-packed, healthy main course. Finished with Parmesan, olive oil, and fresh basil, these meatballs are perfect over pasta or enjoyed on their own for an easy, protein-rich meal.

Ingredients

Units Scale

For Roasted Tomatoes

2 pounds Roma tomatoes, halved
1 tablespoon minced fresh thyme
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil

For Chicken Meatballs

2 pounds ground chicken
2 large eggs, beaten
1 tablespoon dried fennel seed (optional)
1 cup freshly grated Parmesan cheese
4 cloves garlic, minced
1 cup panko breadcrumbs
2 teaspoons kosher salt

For Serving (optional)

Fresh basil, minced
Cooked pasta
Extra-virgin olive oil, for drizzling
More freshly grated Parmesan cheese

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Instructions

Preheat the Oven: Set your oven to 450°F and place a rack in the center position to ensure even roasting.
Prepare the Tomatoes: In a large bowl, toss the halved Roma tomatoes with minced thyme, 1 teaspoon of kosher salt, and 1/4 cup of olive oil. Arrange them, cut side up, on a large baking sheet for optimal caramelization.
Make the Meatball Mixture: Using the same bowl, combine ground chicken, beaten eggs, fennel seed (if using), grated Parmesan, minced garlic, panko breadcrumbs, and the remaining 2 teaspoons of salt. Mix well until everything is evenly incorporated. With wet hands, form golf ball–sized meatballs (about 2 tablespoons each).
Arrange and Roast: Place the formed meatballs on the same sheet pan with the prepared tomatoes. Roast in the oven for about 20 minutes, or until the tomatoes begin to soften and are slightly browned.
Brown the Meatballs: Remove the pan from the oven, and increase the oven temperature to 500°F. Brush the meatballs with the remaining 1/4 cup of olive oil for extra flavor and browning. Return the pan to the oven and roast for an additional 5 minutes, or until the meatballs are golden brown and register 165°F internally.
Serve: Toss roasted tomatoes and meatballs together. Plate over cooked pasta if desired, and top with fresh basil, a drizzle of olive oil, and extra Parmesan.

Notes

Fennel seed is optional but enhances the Italian flavor profile.
Brush meatballs thoroughly with olive oil before the final roast for the best color and texture.
Use a meat thermometer to ensure meatballs reach 165°F for safe consumption.
Serve with gluten-free pasta for a gluten-free option (substitute gluten-free breadcrumbs as well).
These meatballs can be made ahead and reheated for meal prep.

Nutrition

Serving Size: 1/8 of recipe
Calories: 320
Sugar: 4g
Sodium: 970mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 29g
Cholesterol: 130mg