Ingredients
3 medium garlic cloves
2 teaspoons Italian seasoning
28 ounces crushed tomatoes (preferably San Marzano)
2 tablespoons finely chopped Kalamata olives
¼ teaspoon baking soda
¼ teaspoon freshly ground black pepper
½ cup roughly chopped fresh basil
Kosher salt, to taste
1 pound ground chicken or turkey
⅔ cup panko breadcrumbs
1 large egg
1 tablespoon extra virgin olive oil (plus more for pan and drizzling)
½ cup grated Parmesan cheese
4 cloves garlic, finely minced
½ cup coarsely chopped fresh basil leaves
2 teaspoons dried Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup grated or shaved Parmesan cheese (to finish)
6–8 ounces fresh mozzarella balls or shredded whole milk mozzarella
Italian seasoning (for garnish)
Fresh basil leaves (for garnish)
Toasted pine nuts (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat a drizzle of olive oil in a large oven-safe skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, chopped Kalamata olives, Italian seasoning, baking soda, black pepper, and a pinch of salt. Simmer for 10–15 minutes while preparing the meatballs.
- In a large bowl, combine ground chicken, panko breadcrumbs, egg, olive oil, Parmesan, minced garlic, chopped basil, Italian seasoning, onion powder, salt, and pepper. Mix gently until combined.
- Form the mixture into 12–14 medium-sized meatballs.
- Heat olive oil in an oven-safe skillet and brown the meatballs on all sides, about 2–3 minutes per side.
- Pour the tomato sauce back into the pan with the meatballs and spoon sauce over them.
- Sprinkle grated Parmesan over the top and add mozzarella.
- Transfer the skillet to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly and the meatballs are fully cooked.
- Garnish with fresh basil leaves, Italian seasoning, and toasted pine nuts before serving.
Notes
Swap ground chicken for turkey for a similar flavor and texture.
Add red pepper flakes to the sauce for a spicy kick.
Mix in a splash of cream to make the sauce richer.
Serve with pasta, zucchini noodles, or on sub rolls.
Use gluten-free breadcrumbs for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 portion (about 3–4 meatballs with sauce and cheese)
- Calories: 520
- Sugar: 7g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 145mg
