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Chicken Cacciatore Meatballs

Chicken Cacciatore Meatballs
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Juicy chicken meatballs simmered gently in a rich tomato sauce with bell peppers, onions, olives, and herbs, this comforting dish delivers classic cacciatore flavors in an easy, family friendly form.

Ingredients

Scale
  • 500 g ground chicken
  • ½ cup plain breadcrumbs
  • 1 large egg
  • ¼ cup finely grated parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups tomato passata
  • ½ cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ cup sliced olives
  • 2 tablespoons fresh basil leaves

Instructions

  1. Heat a large skillet over medium heat and add olive oil.
  2. In a mixing bowl, gently combine ground chicken, breadcrumbs, egg, parmesan cheese, garlic, salt, and black pepper.
  3. Shape the mixture into evenly sized meatballs.
  4. Lightly brown the meatballs in the skillet, turning carefully, then remove and set aside.
  5. In the same skillet, sauté the sliced onion and bell peppers until softened.
  6. Add tomato passata, chicken broth, dried oregano, and dried basil, then stir to combine.
  7. Return the meatballs to the skillet, add olives, cover, and simmer gently for 25 minutes until the meatballs are cooked through.
  8. Finish with fresh basil leaves and serve warm.

Notes

  • Mix the meatball ingredients gently to keep them tender.
  • Simmer the sauce slowly to allow flavors to develop fully.
  • Adjust seasoning at the end if needed.

Nutrition

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