Chicken Meatballs in Tomato Sauce


For the meatballs
  • 1 pound lean ground chicken (I like Organic Smart Chicken)
  • 1 egg
  • 1/4 cup grated parmesan cheese (1/2 cup or 16 grams if using a *Microplane/zester)
  • 1/2 cup breadcrumbs
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • A few splashes of Worcestershire sauce (optional)
  • A splash of milk
For the sauce
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1-28 oz can crushed tomatoes
  • 1/2 cup water
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon black pepper
  • freshly chopped basil


  1. Heat olive oil in a large pot. Add garlic and cook until fragrant. Add crushed tomatoes, salt, pepper, and water and bring to a simmer.
  2. Meanwhile, mix up all the ingredients for the meatballs and form into any sized balls. Place the meatballs into the tomato sauce and cook at a gentle boil for 20 minutes or until the internal temperature of the meatballs registers 165.

I make 14 meatballs out of this recipe. Calories are approximately 52 calories each.

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Serve with whole wheat linguine. My favorite brand is Delverde.

*I buy blocks of Parmesan or Pecorino Romana from Trader Joe’s and use a Microplane/zester to grate as needed. Hard cheeses such as these last a very long time in the fridge- much longer than pre-grated cheeses. They taste better as well. To store them, wrap them in parchment paper and then in tin foil. It should last at least a month.