Chicken meatballs in tomato sauce
Soft chicken meatballs simmered in a simple garlic-tomato sauce, served over spaghetti. Milk-soaked breadcrumbs keep the lean meat tender.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftSoak the breadcrumbs
~2 minSoak the breadcrumbs.
Mix 1/4 cup breadcrumbs and 2 tbsp milk in a large bowl.
Let stand for 2 minutes while you gather the other ingredients.
Ingredients
- 1/4 cupPlain breadcrumbs
- 2 tbspMilk
Shape the meatballs
~3 minShape the meatballs.
Add 12 oz ground chicken, 1 large egg, 1 tsp garlic, 1/2 tsp oregano, 1/4 tsp salt and 1/8 tsp pepper.
Mix gently until combined.
With damp hands, shape into meatballs about 1½ inches wide.
Wash hands and surfaces after handling the raw mixture.
Ingredients
- 12 ozGround chicken
- 1Large egg
- 1 tspGarlic, divided
- 1/2 tspDried oregano
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
Brown the meatballs
~6 minBrown the meatballs.
Heat 1 tbsp oil in a wide lidded skillet over medium heat.
Add the meatballs in a single layer and brown for 5–6 minutes, turning gently.
They will finish cooking in the sauce.
Ingredients
- 1 tbspOlive oil
Add the tomatoes
~1 minAdd the tomatoes.
Make a little space in the pan and stir in the remaining 1 tsp garlic for 30 seconds.
Add 14 oz crushed tomatoes and the remaining 1/2 tsp oregano.
Add a splash of water if the sauce is very thick.
Ingredients
- 1 tspGarlic, divided
- 1/2 tspDried oregano
- 14 ozCrushed tomatoes
Simmer until cooked
~15 minSimmer until cooked.
Bring to a gentle simmer, partly cover and cook 12–15 minutes, turning once.
Check several meatballs with a thermometer; their centers must reach 165°F.
Continue cooking if needed.
Cook the spaghetti
~3 minCook the spaghetti.
While the meatballs simmer, cook 4 oz spaghetti in boiling water according to the package.
Reserve a little cooking water, then drain and toss with a spoonful of sauce.
Ingredients
- 4 ozDry spaghetti
Finish and serve
~3 minFinish
Add the meatballs and sauce, loosening with reserved pasta water if necessary.
Finish with 2 tbsp basil.
Ingredients
- 2 tbspBasil
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Chicken meatballs in tomato sauce: serve.
Chicken meatballs in tomato sauce: Divide the spaghetti between 2 bowls.
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Ingredients
For 2 people
- 12 oz ground chicken
- 1 large egg
- 1/4 cup plain breadcrumbs
- 2 tbsp milk
- 1 tbsp olive oil
- 2 tsp minced garlic, divided
- 1 tsp dried oregano
- 14 oz crushed tomatoes
- 4 oz dry spaghetti
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2 tbsp chopped basil
Method
- Soak the breadcrumbsMix 1/4 cup breadcrumbs and 2 tbsp milk in a large bowl. Let stand for 2 minutes while you gather the other ingredients.
- Shape the meatballsAdd 12 oz ground chicken, 1 large egg, 1 tsp garlic, 1/2 tsp oregano, 1/4 tsp salt and 1/8 tsp pepper. Mix gently until combined. With damp hands, shape into meatballs about 1½ inches wide. Wash hands and surfaces after handling the raw mixture.
- Brown the meatballsHeat 1 tbsp oil in a wide lidded skillet over medium heat. Add the meatballs in a single layer and brown for 5–6 minutes, turning gently. They will finish cooking in the sauce.
- Add the tomatoesMake a little space in the pan and stir in the remaining 1 tsp garlic for 30 seconds. Add 14 oz crushed tomatoes and the remaining 1/2 tsp oregano. Add a splash of water if the sauce is very thick.
- Simmer until cookedBring to a gentle simmer, partly cover and cook 12–15 minutes, turning once. Check several meatballs with a thermometer; their centers must reach 165°F. Continue cooking if needed.
- Cook the spaghettiWhile the meatballs simmer, cook 4 oz spaghetti in boiling water according to the package. Reserve a little cooking water, then drain and toss with a spoonful of sauce.
- Finish and serveDivide the spaghetti between 2 bowls. Add the meatballs and sauce, loosening with reserved pasta water if necessary. Finish with 2 tbsp basil.
Before you cook
What to get ready
Mixing bowl, rimmed tray or skillet as directed, saucepan and thermometer.
Measure breadcrumbs and seasoning before handling raw chicken. Portion meatballs evenly with lightly damp hands.
If something needs adjusting
Meatballs feel dense
Mix only until combined. Adding lots of breadcrumbs to eliminate stickiness can dry them out.
Centers are undercooked
Use consistent sizes and check several of the largest meatballs reach 165°F; exterior color is not a temperature check.
Store for later
Store meatballs in sauce to limit drying. Reheat the centers to 165°F; divide large batches before refrigerating.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Ground turkey is a possible alternative with the same 165°F endpoint. Use dry bread crumbs from suitable leftover bread rather than buying a new package just for one meal.
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How to Use a Food Thermometer →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Ground chicken can feel sticky. Damp hands help shape it without adding so many breadcrumbs that the meatballs become dry.
Make it work for you
Ground turkey works with the same 165°F center-temperature check. Plain breadcrumbs can be replaced with finely crushed unsalted crackers.
For another meatball dinner, try turkey meatballs.
Can I freeze the cooked meatballs?
Yes. Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F, then freeze portions with their sauce. Thaw in the refrigerator and reheat to 165°F.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.