Print the recipe for Chicken Cacciatore Meatballs

Click the button below or select 'File > Print...'

Chicken Cacciatore Meatballs

Chicken cacciatore meatballs simmering in a tomato sauce in a pot, garnished with fresh basil, ready to serve
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  45 min

Ingredients

  • 2 pounds ground chicken
  • 2 large eggs, beaten
  • 3 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 6 garlic cloves, 2 cloves minced and 4 cloves thinly sliced
  • 4 teaspoons Italian seasoning
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1 cup bread crumbs
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 red bell pepper, seeded and thinly sliced
  • 2 large shallots, cut into ½-inch-thick slices
  • 8 ounces crimini mushrooms, stems discarded, caps thinly sliced
  • 1 cup chicken stock
  • 1 cup light red wine, such as pinot noir
  • 1 (14-ounce) can crushed tomatoes
  • 1 (6-ounce) can black olives, drained (optional)
  • ½ teaspoon red pepper flakes, for serving (optional)
  • Fresh basil leaves, for serving (optional)

Method

  1. In a large bowl, combine the chicken, eggs, 2 teaspoons of the salt, pepper, minced garlic, 2 teaspoons of the Italian seasoning, Parmesan, and breadcrumbs. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place on a plate. You should have about 18 meatballs.
  2. Heat 1 tablespoon of the olive oil in a large braiser or skillet over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, turning occasionally, until the meatballs are browned on all sides, 4 to 5 minutes. Transfer to a clean plate and continue with the remaining meatballs. 
  3. Add the remaining tablespoon of olive oil to the braiser over medium-high heat. Once the oil is glistening, add the bell pepper, shallots, and mushroom and cook, stirring occasionally, until the shallots begin to soften, about 4 minutes. Add the sliced garlic and cook, stirring, for about 1 minute more. Stir in the chicken stock, wine, and remaining 2 teaspoons Italian seasoning. Bring the liquid to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until the liquid reduces by half, about 7 minutes.
  4. Stir in the crushed tomatoes, remaining 1 teaspoon salt, and olives, if using. Add the meatballs to the sauce (they should be submerged) and simmer for 20 to 25 minutes, or until the sauce has thickened and the internal temperature of the meatballs reaches 165°F on an instant-read thermometer.
  5. Serve topped with basil, red pepper flakes, and Parmesan, if desired.