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These delicious Greek Chicken Meatballs are full of so much flavor, and more importantly, they are so moist! They are so easy to make with ground chicken, feta and a secret to moisture, zucchini! No dry meatballs here!
These are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki , pearl couscous and fresh tomatoes!
Why You’ll Love This Greek Chicken Meatball Recipe
Family-friendly Mediterranean recipe
Quick and easy for weeknights – less than 30 minutes!
Light but still flavorful
High in protein, low in carbs
Makes a great main dish or a fun appetizer
Ingredients for Greek Chicken Meatballs
Milk: Adds moisture and helps soften the breadcrumbs so the meatballs stay tender instead of dense.
Italian Breadcrumbs: Bind the mixture together and give the meatballs structure while soaking up flavor from the seasonings.
Ground Chicken: The base protein—lean, mild, and perfect for carrying all those fresh Greek flavors.
Feta: Adds creamy, salty pops of flavor and helps keep the meatballs moist.
Zucchini: Grated zucchini sneaks in extra moisture (so the chicken doesn’t dry out) plus a little hidden veggie goodness.
Lemon: Both juice and zest brighten the flavors, balancing the richness of the chicken and feta with fresh, citrusy notes.
Egg: Acts as the “glue” to bind everything together so the meatballs hold their shape.
Garlic: Adds savory depth and that classic Mediterranean flavor.
Salt: Enhances all the other flavors so the meatballs don’t taste bland.
Fresh Mixed Herbs (dill, mint, parsley): Bring freshness and authentic Greek flavor—each herb layers in something unique.
Black Pepper: Adds gentle heat and balance to the savory flavors.
Olive Oil: Helps the meatballs get golden brown on the outside.
How to Make Greek Chicken Meatballs
Soak the Breadcrumbs: Combine the milk and breadcrumbs in a bowl and let them sit for a few minutes.
Combine: Add all the rest of the ingredients and stir to combine thoroughly.
Form: Use a cookie scoop to form meatballs that are similar in size. Coat your hands in a little olive oil and then roll the meatballs in your hands.
Bake: Cook in the air fryer preheated to 400℉ for 11 minutes or in the oven on a baking sheet (also at 400℉) for 12-15 minutes.
What to Serve with Greek Chicken Meatballs
We love to eat these meatballs with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous). It would also be great with some warm unleavened bread, pitas or homemade naan. For these photos, I made a simple pickled cucumber and red onion salad which was a delicious pairing!
Storing and Freezing Greek Chicken Meatballs
Store leftovers in an airtight container in the refrigerator. They will keep for 4-5 days. They are best reheated in the oven so they keep that golden exterior. Reheat at 350 degrees F for 10-15 minutes until heated through.
These meatballs also freeze extremely well. Bake as directed and let them cool completely. Store them in a freezer safe container or ziploc bag. They will keep for up to 3 months.
These Mediterranean chicken meatballs are full of Greek-inspired flavor—garlic, lemon, dill, and mint! Serve with cucumber salad and tzatziki for a simple, wholesome dinner the whole family will devour.
In a bowl, combine the milk and breadcrumbs. Set aside for 5 minutes.
2 Tablespoons Milk, 1/2 Cup Italian Breadcrumbs
In a large bowl, combine the chicken, crumbled feta, grated zucchini, lemon zest, egg, minced garlic, breadcrumb mixture, salt, chopped herbs and a pinch of black pepper.
1 Pound Ground Chicken, 1/2 Cup Feta, 1 Zucchini, 1 Lemon, 1 Egg, 3 cloves Garlic, 3/4 teaspoon Salt, 1/4 Cup Fresh Mixed Herbs, 1 Pinch Black Pepper
Mix and use a cookie scoop to scoop into balls. Pour olive oil in a shallow dish and rub your hands in it. Roll the balls in your hands to coat in oil.
Olive Oil
Preheat the air fryer or oven to 400℉. Place the meatballs on a baking tray in the top third of the oven and bake for 11 minutes in the airfryer or 12-15 minutes in the oven. until golden brown and cooked through.
Chicken Ricotta Meatballs Alfredo is an easy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread. This recipe yields 6 servings.
Another day, another easy and delicious dinner recipe!
Originally given to me by a friend, I’ve spent the last few months tweaking this recipe until it was perfect. Ground chicken and ricotta is combined with typical meatball ingredients; egg, breadcrumbs and parmesan, rolled into meatballs and baked until fully cooked. Meanwhile pasta cooks and you whip up a super simple parmesan cheese and spinach alfredo sauce. Toss everything together and dinner is on the table in about 45 minutes. This has been on our bi-weekly dinner rotation because it’s so simple and everyone loves it.
Serve with a simple salad and garlic bread.
To Make Chicken Ricotta Meatballs Alfred You Will Need:
for the meatballs:
ground chicken – For this recipe I recommend using 92/8 ground chicken.
ricotta – I prefer to use BelGioioso ricotta con latte (not sponsored).
italian seasoned breadcrumbs – Also acts as a binder and helps retain moisture, flavor and texture.
parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
egg – Acts as a binder for the meatballs.
garlic paste – Adds distinct punchy flavor. Use store-bought garlic paste or grated fresh.
italian seasoning – Use homemade or store-bought.
kosher salt – Enhances the flavors in the meatballs.
freshly ground black pepper – Lends distinct bite and flavor.
for the Alfredo:
penne pasta – I like to use Barilla Protein+ (not sponsored).
unsalted butter – Lends fat for sautéing and adds flavor to the sauce.
shallot – Or substitute with finely chopped yellow onion.
garlic – Adds distinct punchy flavor.
heavy cream – Lends rich creaminess and is the base to the sauce.
parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
spinach – Lends vitamins and minerals and texture to the sauce.
nutmeg (ground or grated fresh) – Adds warmth, nuttiness and depth to the sauce.
kosher salt – Enhances the flavors in the sauce.
freshly ground black pepper – Lends distinct bite and flavor.
fresh basil – Lends bright herbaceous flavor and a pop of color – for serving (optional).
Preheat your oven to 400°F (or 200°C).
Line a large rimmed baking sheet with parchment and set off to the side. I crinkle the parchment to help it lay flat in the pan.
Make The Meatballs:
In a mixing bowl, measure and add 1 pound lean ground chicken, 1/2 cup ricotta, 1/2 cup italian breadcrumbs, 1/4 cup grated parmesan cheese, 2 teaspoons garlic paste (or 2 cloves grated garlic), 1 large egg, 1 tablespoon italian seasoning, 1/2 teaspoon each of kosher salt and freshly ground black pepper.
Using a fork, stir well.
Until thoroughly combined.
Using a 2-tablespoon scoop, measure out each meatball and place onto the prepared pan.
Lightly wet your hands and roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.
Cook The Pasta:
Measure out 8 ounces of penne or other short tubular pasta.
Bring a pot of salted water to a boil. Once boiling, add in the penne pasta and cook according to package directions. Reserve 1/2 cup of the pasta water to thin out the alfredo sauce as needed.
While the water is coming to a boil, in a 12-inch skillet, melt 2 tablespoons butter over medium-low heat and add in 1 medium shallot, 2 cloves of fresh garlic and a pinch of kosher salt.
Stir and sauté until softened and the shallot is translucent.
Next, pour in 1 cup heavy cream and add in 1/2 cup of freshly grated parmesan cheese. Some pre-shreaded parmesan is coated in a non-caking ingredient that might not allow the cheese to fully melt. Be sure to read ingredients labeled or us freshly grated.
Stir and bring to a simmer, stirring until slightly thickened.
Reduce the heat to low and add in the 2 cups spinach that has been coarsely chopped. Stir and simmer until wilted and the sauce has thickened. Taste and season sauce with salt and pepper if desired.
Once the meatballs are cooked remove the pan from the oven.
Add in the cooked (drained) penne pasta.
And the chicken ricotta meatballs.
Gently toss to combine. Add a little pasta water to thin out the sauce if needed.
Serve pasta and meatballs in bowls topped with freshly grated parmesan cheese and fresh basil.
Also delicious with torn bread or garlic bread and a glass of sauvignon blanc or chardonnay.
Enjoy! And if you give this Chicken Ricotta Meatballs Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Chicken Ricotta Meatballs and Penne Alfredo
Chicken Ricotta Meatballs Alfredo is an easy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread.
1/2cupgrated fresh parmesan, plus more for serving
1/8teaspoongrated nutmeg
2cupsspinach, roughly chopped
kosher salt, to taste
freshly ground black pepper, to taste
1/2cupreserved pasta liquids, for thinning sauce (optional)
fresh basil, for serving (optional)
Preheat your oven to 400°F (or 200°C).Line a large rimmed baking sheet with parchment and set off to the side
MAKE THE MEATBALLS:
In a mixing bowl, measure and add ground chicken, ricotta, italian seasoned breadcrumbs, parmesan cheese, garlic, beaten egg, italian seasoning, kosher salt and freshly ground black pepper. Using a fork, stir well.
Using a 2-tablespoon scoop, measure 24 to 26 meatballs and place onto the prepared pan. With slightly damp hands, roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.
Once the meatballs are cooked remove the pan from the oven.
COOK THE PASTA
Once the meatballs are in the oven, bring a pot of salted water to a boil. When boiling, add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, to thin out the Alfredo sauce as needed, before draining the pasta in a colander.
MAKE THE ALFREDO SAUCE:
While the water is coming to a boil, in a 12-inch skillet, melt butter over medium-low heat and add in shallot, garlic and a pinch of kosher salt. Stir and sauté until softened and the shallot is translucent.
Next, pour in heavy cream, add in parmesan and nutmeg. Stir and bring to a simmer, stirring until slightly thickened. Reduce to low and add in the chopped spinach. Stir and simmer until wilted and the sauce has thickened. Taste sauce and season with salt and pepper if desired.
Add in the cooked (drained) penne pasta and chicken ricotta meatballs. Gently toss to combine and add any reserved pasta water to thin the sauce if needed.
Serve pasta and meatballs in bowls or shallow plates and top with extra grated parmesan cheese and fresh basil (optional).
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Frozen foods have become a go-to in my household over the last year or so. That’s largely thanks to QVC, which offers tons of delicious options like chicken fried chicken, stuffed gnocchi, hot dogs, and so much more. These frozen foods make dinner (and lunch … and even sometimes breakfast) stress-free because of how easy and fast the meals are to make.
Recently I grabbed a new-to-me frozen meal that will be on rotation for the foreseeable future: Mama Mancini’s Chicken Parm Meatballs in Sauce. After hearing good things about the brand’s beef meatballs from my coworkers, I had to try this variation of the Italian American dish.
What’s So Great About Mama Mancini’s Chicken Parm Meatballs in Sauce?
The meatballs are made with chicken, filled with a four-cheese mixture (mozzarella, ricotta, Pecorino Romano, and Parmesan), and covered in an absolutely delicious tomato sauce. They’re available at QVC in packs of four for just $70 right now (they’re on sale!). There are five meatballs per pack, and plenty of tomato sauce to pour over them.
Plus, they’re so easy to make: You can reheat them in the microwave, which takes all of five minutes (perfect for busy weeknights). There are stovetop and oven instructions, too. Just remember to thaw them in the fridge before making them!
My Honest Review of Mama Mancini’s Chicken Parm Meatballs in Sauce
Mama Mancini’s Chicken Parm Meatballs in Sauce is such an easy and quick frozen breakfast, lunch, and dinner option to keep on hand. Yes, I said breakfast. My Italian American fiancé woke up recently craving meatballs, and when I told him we had these in our freezer he proceeded to make some in the microwave.
These chicken meatballs are tender and juicy with a cheesy center that gets perfectly ooey-gooey. My favorite part has to be the red sauce — which is serious coming from someone who is a devoted cream sauce fan. It’s zippy, bright, aromatic, and nicely balanced (it doesn’t lean too sweet or too acidic). It truly tastes as good as homemade (although let’s not tell my mother-in-law that, OK?).
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You will LOVE these Sweet and tangy Slow Cooker Hawaiian Meatballs recipe made with pineapple, BBQ sauce, and frozenmeatballs. Easy to make for weeknight dinner, as an appetizer for parties or for meal prep as an easy freezer meal recipe!
What to Make For Dinner Using Frozen Meatballs
If you’re looking for what to make for dinner tonight, something that’s easy and kid-friendly, these Slow Cooker Hawaiian Meatballs are perfect! You can have dinner prepped in 10 minutes and then just let it cook! Serve with rice and veggies to sop up that delicious sauce!
Recipe Shortcut!
I use barbecue sauce instead of soy sauce and Worcestershire sauce, and ketchup. You see, in Hawaiian meatballs recipes most people add those ingredients with ketchup which is essentially just making your own barbecue sauce. Why put in extra effort? Just take a shortcut!
Why Readers LOVE Slow Cooker Hawaiian Meatballs
Our family have always been obsessed with my meatball recipe. But I tire of the same thing every month, so I’ve come up with a few new recipes for meatballs. Have you tried our juicy Chicken Meatballs with Orzo? Gosh, I could eat bowl after bowl!!
This time I’ve gone tropical and easy by combining meatballs, chunks of pineapple, and a sweet, tangy sauce for the best family-friendly Crock Pot recipe!
Ingredients for Slow Cooker Hawaiian Meatballs
Frozen Meatballs: Fresh works too, we use ground beef meatballs but turkey meatballs would work too
Pineapple: Fresh chopped or canned works too
BBQ Sauce: Adds a depth of flavor to the sauce
Soy Sauce: Adds a touch of salt for flavor
Rice Wine Vinegar: Acid to balance the sweet and salty
Brown Sugar: A little sweetness
Ginger: Adds a little bite and depth of flavor
Garlic: Rounds out the sauce
How to Make Crockpot Hawaiian Meatballs
Dump: No need to thaw, just add the meatballs to the slow cooker.
Pineapple: Add the chunks on top of the meatballs.
Mix the sauce: In a bowl, whisk together the sauce ingredients.
Pour: Pour the sauce over the meatballs and pineapple chunks. Stir gently.
Cover and cook: on low for 5 to 6 hours, on high for 2 to 3 hours
Serve warm with toothpicks as an appetizer, or over white rice for the main dish for dinner.
Can You Use Frozen Meatballs?
Yes! That’s one of the best things about this recipe. Just add the frozen meatballs straight to your slow cooker — no need to thaw. If you’ve only got fresh, use that too, but I recommend browning first in a skillet.
Can You Bake Hawaiian Meatballs?
Instead of using a slow cooker, you can bake frozen meatballs in the oven. Heat to 350 and bake for 30 minutes.
How to Store and Freeze Leftovers
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze for up to 2 months.
How to Reheat: Warm gently on the stovetop in a deep skillet or in the microwave until heated through.
Juicy, tangy, and full of flavor—these crockpot Hawaiian meatballs with pineapple make the ultimate easy family dinner.
Watch How to Make Slow Cooker Hawaiian Meatballs
More of Our Favorite Slow Cooker Recipes:
Prevent your screen from going dark
In a slow cooker, add frozen meatballs and pineapple chunks.
3 Pounds Frozen Meatballs, 2 ½ Cups Pineapple
In a medium-size bowl, whisk together BBQ sauce, soy sauce, rice wine vinegar and brown sugar.
2 Cups Sweet Baby Ray’s BBQ Sauce, 1/4 Cup Low Sodium Soy Sauce, 1/4 Cup Rice Wine Vinegar, 1/3 Cup Brown Sugar
Using a micro-plane, grate ginger in and add the garlic, whisking into the sauce.
1 Tablespoon Ginger, 4 Cloves Garlic
Pour the sauce over meatballs then gently toss to coat. Put lid on crock pot. Set to HIGH for 2-3 hours or LOW for 5-6. Serve over rice with green onions.
Houston seems to be having a renaissance when it comes to Italian restaurants; with a growing number of classic red sauce joints, fancy Italian steakhouses and friendly trattorias with scratchmade pastas and pies entering the dining scene over the last few years. With so many new faces in town, it sometimes feels right to revisit something tried and true; especially when that old favorite refreshes its menu to put out fresh-from-the-garden bangers year-round. Celebrating a decade earlier this year, Coltivare is a masterclass in seasonal dining (its name is Italian for “to farm,” “to cultivate,” or “to grow”), with a few menu staples —garlicky drunken mussels, spaghetti with black pepper and parmesan, wood-grilled chicken with pickled grapes — along with rotating specials from gnocchi with sunflower and mint to blistering pizzas topped with roasted duck, charred spring onion and fennel.
These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.
Oriana’s Thoughts On The Recipe
When it comes to dinnertime, nothing makes my family happier than a plate full of delicious meatballs, and these eggless baked chicken meatballs have quickly become our absolute favorite. They’re tender, juicy, and bursting with flavor. Whether I’m serving them plain, tossing them in our favorite sauce, or pairing them with pasta, these meatballs never fail to impress. They’re the kind of comfort food that brings everyone to the table with a smile!
What I love most about this recipe is how incredibly easy it is to make. With just a handful of simple ingredients that I always have on hand, I can whip up these meatballs in no time. The best part? They’re healthier than your average meatball but just as satisfying. Ground chicken combined with Parmesan cheese, panko, and a few seasonings creates the perfect bite—every time.
These chicken meatballs are also a lifesaver when it comes to meal prep. I often make a big batch, freeze them, and then pull them out whenever I need a quick and hearty dinner. They freeze beautifully and reheat like a dream, making them perfect for those busy weeknights when you need something delicious on the table fast. Trust me, once you try these, they’ll become a staple in your meal rotation too!
What I Love About This Recipe
Simple and Easy: With just a few simple ingredients—most of which you probably already have in your pantry—you can have these meatballs ready in no time. There’s nothing fussy about this recipe, making it ideal for busy weeknights or when you’re just too tired for complicated cooking.
A Family Favorite: In my house, anything involving meatballs is an instant hit, but these chicken meatballs truly take the cake. My family can’t get enough of them, and I love that they’re a healthier option that doesn’t skimp on flavor.
Bursting with Flavor: These meatballs are so flavorful that you can enjoy them on their own, but they’re also perfect with your favorite sauces. Whether you like a classic marinara, a creamy Alfredo, or something with a little kick, these meatballs hold up beautifully and complement any sauce you throw at them.
Perfectly Tender and Juicy: One of the biggest challenges with chicken meatballs is keeping them from drying out. But with this recipe, you don’t have to worry about that. Thanks to the addition of yogurt and olive oil, these meatballs stay tender, juicy, and perfectly seasoned every time.
Meal Prep Perfection: These meatballs are a meal prepper’s dream! Make a big batch on the weekend, and you’ll have a quick and easy dinner option ready to go for the rest of the week. They also freeze beautifully, so you can always have a homemade meal at your fingertips.
Freezer-Friendly: These meatballs are freezer-friendly, which means you can always have a delicious, homemade option on hand. Just make a big batch, freeze them, and reheat them as needed. They taste just as good as fresh, making them perfect for busy days.
Potential Cons Of The Recipe
Drying Out: Chicken meatballs can sometimes turn out dry if not cooked properly. It’s a common issue because chicken is leaner than other meats.
Blandness: If not seasoned well, chicken meatballs can taste bland, especially since chicken is milder in flavor compared to beef or pork.
Tips To Mitigate These Cons
Avoid Drying Out: To keep the meatballs juicy, don’t overcook them. Keep an eye on the timer, and check for doneness early. Adding yogurt and olive oil to the mix also helps retain moisture.
Enhance the Flavor: Be generous with the seasonings. I like to add a bit of extra Parmesan and oregano for a more robust flavor. A pinch of crushed red pepper flakes can add a nice kick if you’re in the mood for something spicier.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ground Chicken: The base of the meatballs. It’s leaner than beef, making it a healthier option. Notes: You can also use ground turkey if you prefer.
Panko or Breadcrumbs: These add texture and help to bind the meatballs together. Panko is lighter and gives a slightly crunchier exterior. Notes: You can also use gluten-free breadcrumbs or almond meal.
Parmesan Cheese: Adds a rich, savory flavor and helps with binding the meatballs.
Olive Oil: Adds moisture and a subtle flavor. It also helps the meatballs brown nicely in the oven.
Kosher or Sea Salt & Black Pepper: Essential seasonings that enhance all the other flavors.
Garlic and Onion Powder: Adds a subtle sweetness and depth without the hassle of chopping fresh onions.
Dried Oregano: Brings an earthy, slightly peppery flavor that complements the chicken beautifully.
Plain Yogurt: Keeps the meatballs moist and tender. It also adds a slight tang that balances the richness of the Parmesan. Notes: You can also use dairy-free yogurt.
Parsley: Adds a fresh, herby note. You can use either fresh or dried, though fresh will give a brighter flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Meat Mixture
In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
Step 2 – Form The Meatballs
Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart. Brush or spray the meatballs with olive oil to ensure the meatballs become nicely golden on the outside and juicy on the inside.
TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
Step 3 – Bake
Bake the meatballs for 18 to 25 minutes or until cooked through.
TIP: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Step 4 – Serve or Store For Later
Serve warm meatballs with your favorite sides or sauces, or store them for later use.
Recipe Tips
Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.
Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!
Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.
Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Food Allergy Swaps
Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free or use almond meal.
Variations & Additions
Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.
Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.
Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.
These meatballs are incredibly versatile! They’re flavorful enough to eat plain or with your favorite sides. Serve them over spaghetti with a marinara sauce or fettuccini sauce or in a sub roll with melted provolone. They also make a great appetizer when served with a dipping sauce like marinara or a creamy ranch.
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through.
Freeze uncooked meatballs: It’s ideal for meal prep to have pre-shaped, ready-to-cook meatballs in the freezer. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe and can be a great alternative if that’s what you have on hand.
How do I know when the meatballs are done?
The meatballs are done when they reach an internal temperature of 165°F (74°C). They should be golden brown and firm to the touch.
Can I make these ahead of time?
Yes! You can prepare the meatballs ahead of time and either refrigerate them for up to a day before baking or freeze them for later.
Can I fry these instead of baking?
Yes, you can fry them in a bit of oil until golden brown on all sides. However, baking is a healthier option and easier for making a larger batch.
These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 24meatballs
Instructions
Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper or spray with olive oil. Set aside.
In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet about two inches apart. Brush or spray the meatballs with olive oil to ensure they become nicely golden on the outside and juicy on the inside.TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
Bake the meatballs for 18 to 25 minutes or until cooked through.TIP: Give them a check after about 15 minutes in the oven. When they're ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they'll end up dry and tough, and we want to avoid that!
Serve warm meatballs with your favorite sides or sauces, or store for later use.
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through.Freeze uncooked meatballs: Having pre-shaped, ready-to-cook meatballs in the freezer is ideal for meal prep. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.Food Allergy Swaps:
Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free, or use almond meal.
Recipe Tips:
Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.
Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!
Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.
Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Variations & Additions:
Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.
Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.
Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.
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Want a quick and easy healthy dinner recipe? This cheesy meatballs and zucchini skillet is a one pot wonder and the whole family, yes even your picky eaters will be happy.
We actually love sticking zucchini into savory dinner meals to get extra veggies into our meal. Have you tried our Mexican zucchini boats or our creamy zucchini sausage casserole? Zucchini is so versatile and can be paired with so many different flavor profiles. I just love it!
Anyway, THIS SKILLET. It’s so good you guys! Gather up all your zucchini cause you’re gonna put this one on repeat ’til there ain’t no zucchini left! I’m sure everyone’s made zoodles by now, but I’ve got a tip to making them turn out just right–not mushy, but not too crunchy either. Keep reading for all the tips for the best zoodles!
What are Zoodles?
Zoodles are “noodles” made out of zucchini. Using a spiralizer, you create thin, spaghetti-like strips of zucchini and then they are cooked like noodles in a dish. They are healthier and low carb than regular pasta.
Ingredients for Meatballs and Zucchini Skillet
You only need a few ingredients to get this tasty zucchini spaghetti on the table! Here is your grocery list:
Zucchinis: Fresh from the garden if you have them!
Meatballs: We love the pre-cooked frozen turkey meatballs from Trader Joe’s, but you can use any meatballs you love.
Marinara Sauce: The absolute best store-bought sauce is Rao’s! It’s so good!
Mozzarella + Mild Cheddar Cheese: shredded and mixed together
Garlic Salt: adds flavor
Salt and Pepper: adds flavor
Basil: Fresh is preferred!
The measurements for each ingredient can be found in the recipe card at the end of the post.
Tips for Making the Best Zoodles
Once you spiralizethe zucchini you have to place them in a strainer or colander and sprinkle them with salt! This helps release the liquids. Let them sit for 10-15 minutes and then use a clean cloth to wrap the zoodles up and squeeze the water out. Squeeze, squeeze, squeeze until the water stops dripping.
How to Make This Skillet Recipe
You’ll love this dish because you cook everything in one skillet! It’s ridiculously easy. I even use pre-cooked frozen turkey meatballs from Trader Joe’s and use my favorite jar of marinara sauce (hello, Rao’s!). If you’ve got time to make the meatballs and sauce from scratch, by all means, do it! And then tell me all about your time management skillzzzz, mmmkay?! But if you’re like me and just need dinner on the table quickly, then here are the steps:
Preheat the oven to 400 degrees F.
Spiralize the zucchini and then sprinkle the zoodles with salt and let them sit for 10-15 minutes to bring all the water out. While the zoodles sit, start to cook the meatballs.
Cook the meatballs in a skillet according to the package directions.
When the meatballs are mostly cooked through, add the marinara tomato sauce and let the meatballs simmer in the sauce.
Place the zoodles in a dish towel and squeeze as much of the water out of the zoodles as you can.
Add the zoodles to the skillet and tpss everything together.
Sprinkle the top with the cheese mixture and place the cast-iron skillet in the oven and bake for 5-10 minutes.
Change the oven to broil and broil for another couple of minutes until the cheese is bubbly and golden. Sprinkle with fresh basil and serve!
All of these instructions can also be found in the recipe card at the end of this post.
Is Zucchini Healthy for You?
You’ll surely be impressed with the nutritional bounty that zucchini offers.
It’s low-calorie (with only 17 calories per 100 grams) and high in fiber, and has no cholesterol or unhealthy fats.
In fact, a zucchini has more potassium than a banana.
Substitutions and Variations
The meatballs are probably the easiest to substitute. We love to use leaner turkey meatballs for this dish to make it healthier, but you could use beef, sausage or chicken meatballs or some sort of combo.
You could also swap out the zoodles for regular pasta. Angel hair or spaghetti would work great! The cheese mixture is also very customizable. Parmesan cheese would be a great addition.
What to Eat with Zucchini Meatballs
You all know I love sopping up a sauce with a piece of yummy bread, and another fresh vegetable side dish would be a perfect pairing. Here are a few ideas:
Storing and Reheating
Store leftovers in the fridge in an airtight container. They will keep for up to 4-5 days. You can reheat them in the microwave or on the stove top.
I wouldn’t recommend freezing this dish after it has been cooked. You could freeze the meatballs, marinara and zoodles before adding the cheese. It will keep in the freezer for up to 3 months. The zucchini noodles can lose some of their texture when they thaw.
Now get zoodlin’ people! This delicious and easy cheesy zucchini and meatballs skillet recipe is a perfect weeknight dinner option. Packed with protein and vegetables, it’s a healthy and flavorful meal the whole family will love.
More Easy One Pot Meals:
Servings: 4
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Total Time: 45 minutesmins
Description
Want a quick and easy healthy dinner recipe? This cheesy meatballs and zucchini skillet is a one pot wonder and the whole family, yes even your picky eaters will be happy.
Prevent your screen from going dark
Spiralize the zucchini (using a spiralizer), place it in a strainer and sprinkle with salt. Let it sit for 10-15 minutes.
5 Zucchinis
Using a clean kitchen cloth, wrap it around the zoodles and wring out all of the excess liquid. Set aside.
Heat a large cast-iron skillet over medium heat. Add the meatballs and marinara, with garlic salt. Cook over medium heat for 15 minutes, stirring occasionally until meatballs are heated through.
1 Pound Pre-Cooked Frozen Turkey Meatballs, 24 Ounces Marinara Sauce of Choice, 1/2 teaspoon Garlic Salt
Gently stir the zoodles into the skillet. Cook for additional 3-5 minutes.
Sprinkle cheese over the top. Bake at 400 for 5-10 minutes. Then turn oven to broil and broil on high until the cheese is golden and bubbly. Dish up!
1/2 Cup Mixed Blend of Shredded Mozzarella + Mild Cheddar Cheese, Salt and Pepper, Basil
The Downtown Raleigh restaurant Oak City Meatball Shoppe has closed on Davie Street after 11 years in business.
jdjackson@newsobserver.com
Drew Jackson
The ball has stopped rolling at a popular downtown Raleigh restaurant.
The Oak City Meatball Shoppe announced that it has ended operations after 11 years in business. The meatball spot’s last day was May 1.
Oak City Meatball was a cheeky kind of specialty restaurant, popular with the Raleigh lunch and after-work crowd. The restaurant opened in late 2013, serving specialty meatballs, pastas and sandwiches, plus a popular version of mac and cheese.
Raleigh’s Meatball Shoppe was owned by restaurateur Ken Yowell, whose other projects over the years have included longtime hotspot Calavera Empanadas and the ramen bar Kaiju, both of which are now closed.
The closing of Oak City Meatball Shoppe was announced on the restaurant’s social media accounts.
“Today is a sad day in meatball land,” read the post, signed by Yowell and co-owner Hans Huang. “We always have a lot of ideas, hopes, and goals when opening any business, especially a restaurant. You hope people enjoy what you’ve built and you’re over the moon when someone loves the meal you’ve prepared. A restaurant can be a background player in so many moments and celebrations. Over the last 11 years we strived to make our guests’ nights special and we welcomed the opportunity. As of May 1st we’ve balled our last ball and served our last drink.”
Related stories from Raleigh News & Observer
Drew Jackson writes about restaurants and dining for The News & Observer and The Herald-Sun, covering the food scene in the Triangle and North Carolina.
A creamy soup is turned into a crock pot or instant pot cheesy meatball soup with just a few pantry staple ingredients like carrots, potatoes, garlic, and corn, then add the cheese!
This year we are making sure we are on top of slow cooker and instant pot meals in case you’re freezing and not feeling like slaving over a stove like we are.
I’m going to include instructions for cooking this meatball soup recipe on the stove top as well.
Ingredients for Creamy Meatball Soup
I love a good hearty soup full of veggies, meatballs and cheese! This easy soup recipe checks all the boxes. Here is what you will need…
Meatballs: We just buy a package at the store to keep it easy, but you can make meatballs at home if you want.
Butter: used to sauté the veggies
Vegetables: garlic, carrots, celery, potatoes and corn
Soup Base: beef broth, whole milk, Worcestershire sauce, and Tabasco
Salt: adds flavor
Cornstarch: thickens the soup
Cheeses: sharp cheddar and Monterey Jack
The measurements for all the ingredients can be found in the recipe card at the end of this post. You can also save and print the recipe there.
How to Make Cheesy Meatball Soup – Slow Cooker
While you can totally just dump this all in a crock pot and wait 8 hours to build the right texture and flavor it’s not the way I do it.
I know, you don’t want to dirty another pan, but it’s quick and easy and the flavor will be worth it.
Heat a dutch oven or large skillet over medium high heat and add the butter. Once it’s melted add the onions and cook, stirring occasionally until tender, about 5 minutes.
Add the carrots, celery and garlic and cook for another 3 minutes.
Throw in your frozen meatballs (unless you really want to go through the work of cooking homemade) just to get all of that flavor browning on them.
Dump everything but the cornstarch and cheese into a slow cooker and put it on low for 6 hours or high for 3.
Right before serving, combine the cheese and cornstarch in a separate bowl and then mix to combine.
Add the cheese mixture to the soup and stir until the cheese is melted and the soup has thickened.
Serve with a sprinkle of fresh parsley for garnish and a good hearty bread!
Watch How This Cheesy Meatball Soup is Made…
How to Make Cheesy Meatball Soup – Instant Pot
Turn the instant pot to sauté and follow the beginning directions right in the instant pot.
Push cancel.
Add the remaining ingredients (except the milk and cream) and reset the instant pot to high pressure for 15 minutes.
Add the lid and turn the valve to seal.
Allow a 10 minute natural release and then push cancel.
Press the sauté on more mode again and once boiling stir in the cornstarch, milk (or cream) and cheese.
Out of all three cooking methods, this is the method that I actually prefer, but sometimes you just need options for the slow cooker and Instant Pot. I still use those options if the schedule for the day works better with a slow cooker or the Instant Pot. To cook it on the stove top, do the following steps:
In a large dutch oven, add the butter. Once the butter has melted, add the onions and cook until tender.
Add the garlic, celery and carrots and cook for about 5 minutes.
Add the meatballs and brown them on each side.
Pour in the rest of the ingredients (except the cornstarch and cheeses) and let it simmer for 30-45 minutes or until the potatoes are tender.
Combine the cornstarch and cheeses and add just before serving stirring in until it is melted.
Slow Cooker Soup versus Instant Pot Soup
A slow cooker will allow more flavors to come out and the soup to be a little thicker.
Instant pots collect more steam and therefore water so you could end up with more liquid than you wanted.
Also, if you go with the Instant Pot, add the milk in the last step (step 3 in the instruction). Adding milk before the pressure cooking can result in curdled milk.
Why Meatballs?
Meatballs make this cheesy soup a little more hearty and on a cold day that’s been busy with errands it’s kind of nice to get something more substantial in your soup.
Plus, the flavor and texture not only gives you something to bite while eating but it also brings more to the soup than just a plain, no seasonings added meat.
Can you Use Ground Beef or Stew Meat?
If you don’t have meatballs on hand you can cook up ground beef in a pan or use stew meat.
Because neither come flavored I’d add:
1 teaspoon of salt
1/2 teaspoon pepper
2 cloves of garlic
1 teaspoon Italian seasoning
Is It Okay To Put Raw Meatballs In Soup?
Surprisingly enough you can totally add raw meatballs to a soup. But that’s usually for a stove top method as you get the soup hot and boiling and drop in the meatballs.
How Do You Get Onion Smell Off Your Hands?
Ugh, I hate when your hands smell like onions and garlic all day and night.
Wet your hands with water and rub your hands all over a stainless steel sink faucet and the smell will go away. Or you can buy this stainless steel odor absorberthat’s shaped like a bar of soap. It’s only $8 and totally worth it.
Can Cheesy Soup Be Frozen?
This is a really good soup to freeze because you can just wait to add the cornstarch and cheese.
Wait for the soup to cool, add the soup to a freezer container or bag and freeze for up to 1 month.
How to Reheat Frozen Soup
Reheating frozen soup is not just dumping it in a hot pan.
Instead, put the soup in the fridge or put the bag in a bowl of regular water-not hot or cold. Allow it to defrost and then reheat on the stove.
Bring to a soft boil and add the cheese at this point.
For a crock pot or instant pot soup I’d brown the meatballs in a pan on the stove first.
How Long Will Soup Keep?
Soup will keep for up to a week in the fridge or up to a month in the freezer.
Nothing says comfort quite like a creamy meatball soup loaded with veggies and cheese! Choose the cooking method that best fits with your schedule and it’s cheesy meatball soup for dinner tonight!
More Cozy Soups to Get You Through the Winter…
Servings: 6
Prep Time: 15 minutesmins
Cook Time: 45 minutesmins
Total Time: 1 hourhr
Description
A creamy, cheesy soup is kicked up a notch with chunks of potatoes and carrots and big ol’ meatballs for the ultimate flavor!
1PackageMeatballs, one pound package
2Tablespoons Butter
1/2Onion, minced
1CloveGarlic, minced
1CupCarrots, sliced
1CupCelery, diced
2CupBeef Broth
2 1/2 CupsWhole Milk, or part heavy cream part milk.
2CupsPotatoes, peeled and cubed
1/4teaspoonWorcestershire Sauce
1/2teaspoonTabasco
1CupCorn, frozen
Salt, to taste
2TablespoonsCornstarch
2CupsSharp Cheese, shredded
2CupsMonterey Jack Cheese, shredded or Triple Cheese Blend
Prevent your screen from going dark
For the Slow Cooker
In a large skillet, add the butter and once melted add the onions, cooking for 3-5 minutes or until tender. Add the garlic, celery, and carrots and cook for another 5 minutes.
2 Tablespoons Butter, 1/2 Onion, 1 Clove Garlic, 1 Cup Carrots, 1 Cup Celery
Add the meatballs, just to brown them again on each side, about 3 minutes total.
1 Package Meatballs
Pour everything into a slow cooker except the cornstarch and cheese.
2 Cup Beef Broth, 2 1/2 Cups Whole Milk, 2 Cups Potatoes, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon Tabasco, 1 Cup Corn, Salt
Cook on high for three hours.
In a bowl, combine the cheeses and cornstarch, tossing to coat.
Stir the cheese and cornstarch into the pot and serve!
For the Instant Pot
Turn the instant pot to saute and follow the beginning directions right in the instant pot.
2 Tablespoons Butter, 1/2 Onion, 1 Clove Garlic, 1 Cup Carrots, 1 Cup Celery
Push cancel. Add the remaining ingredients (except the milk/cream, cornstarch and cheeses) and reset the instant pot to high pressure for 15 minutes. Add the lid and turn the valve to seal. Allow a 10 minute natural release and then push cancel.
Add the garlic, celery and carrots and cook for about 5 minutes.
1 Clove Garlic, 1 Cup Celery, 1 Cup Carrots
Pour in the rest of the ingredients (except the cornstarch and cheeses) and let it simmer for 30-45 minutes or until the potatoes are tender. If I have the time, I let is simmer on the lowest possible heat all day just to let the flavors deepen.
2 Cup Beef Broth, 2 1/2 Cups Whole Milk, 2 Cups Potatoes, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon Tabasco, 1 Cup Corn, Salt
Combine the cornstarch and cheeses and add just before serving stirring in until melted.
Add the remaining Parmesan cheese, sun-dried tomatoes, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Continue to simmer gently, stirring occasionally and adjusting the heat as needed, until the sauce reduces slightly and turns golden around the edges, about 5 minutes. If the meatballs are not ready yet, take the sauce off the heat.
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When I was growing up, spaghetti and meatballs was a meal that regularly appeared in my family’s rotation. And while there are countless ways to prepare this tried-and-tested dish, as long as you stay true to the Italian roots, not much can go wrong when whipping up a batch of meatballs for dinner.
Recently, after discovering Giada De Laurentiis’ meatball salad recipe, I realized that it had been quite some time since I had enjoyed this meaty Italian dish. After my successful experience baking and devouring Giada’s lemon baked ziti, my arm required minimal twisting to give her meatball salad a try. While calling upon my years of childhood memories and countless meatball dinners, I was ready to tackle this tasty-looking Italian classic (with a twist).
This is a really easy recipe that pairs delicious Italian meatballs with an arugula salad for a lighter alternative to the classic spaghetti and meatballs combo. Starting with the meatballs, combine freshly grated Parmesan cheese and breadcrumbs with room-temperature milk and allow the breadcrumbs to absorb the liquid. Add egg and ricotta cheese and mix well until completely combined. Add ground pork, sweet Italian sausage (casings removed) and salt, then use clean hands to mix gently until well-combined.
Heat a medium straight-sided skillet over medium heat and add a healthy amount of olive oil to cover the entire bottom of the skillet. Roll your meatball mixture into heaping tablespoon-sized balls and place each inside the skillet once the oil is hot. Feel free to fill the skillet up with as many meatballs as will fit, making sure not to overcrowd. Heat until each side is golden-brown, rotating as needed, for about 8 to 10 minutes.
When ready, move the meatballs to a plate and pour out the excess oil remaining in the skillet. Add marinara sauce (which Giada has an excellent recipe for) and water to the skillet and bring to a simmer. Toss the meatballs back into the skillet and cover each with spoonfuls of sauce. Allow to simmer for at least 15 minutes before removing from the heat.
For the salad, toss fresh arugula, Parmesan shavings, olive oil, and lemon juice together in a medium bowl. Add any preferred seasonings, then place a bed of arugula salad into a bowl for serving. Spoon in a few meatballs, top with more Parmesan shavings, and enjoy!
My Honest Opinion of Giada’s Italian Meatballs
I had a feeling going into this that I would have nothing bad to say about Giada’s meatball recipe, and my notion was correct. After eating two servings in one night, I can honestly say that I absolutely loved it. Right off the bat I was a fan of the minimal ingredients required, which made the cooking process pretty much a breeze. And although I decided to add in some chopped basil for a little extra flavor, I can’t say that I would do much differently next time I make this recipe. The arugula salad was a refreshing alternative to spaghetti, and the addition of lemon juice, olive oil, and Parmesan made the salad a standout feature in its own right.
I’ll definitely be keeping Giada’s take on Italian meatballs in my meal rotation. I would rate Giada’s recipe a 10/10 any day of the week — and now that I think about it, I’m going to go ahead and heat up some leftovers for lunch.
![Crock Pot or Instant Pot Cheesy Meatball Soup [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/crock-pot-or-instant-pot-cheesy-meatball-soup-10.jpg)
