Chicken, Meatballs & Pepperoni Recipe

Hydrate breadcrumbs

In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk and become slightly soggy.

In a large mixing bowl, add the ground chicken, hydrated breadcrumbs, egg, grated parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper.

Using your hands or a spatula, gently combine the mixture until uniformly mixed. Do not overwork — mix just until ingredients are incorporated to keep meatballs tender.

Portion the mixture into roughly 1-inch meatballs (about 1 tablespoon each) to yield approximately 24–26 meatballs. Roll each portion gently between your palms to form compact balls.

Heat 2 tablespoons olive oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer without overcrowding (work in batches if necessary).

Cook meatballs, turning occasionally, for 6–8 minutes total until browned on most sides. They do not need to be fully cooked through at this stage as they will finish in the sauce.

Remove browned meatballs to a plate and set aside. Reserve any browned bits and rendered juices in the skillet.

If skillet is dry, add 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent.

Add 1 teaspoon minced garlic and sauté for 30 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, water or chicken broth, dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine and scrape up any browned bits from the bottom of the skillet.

Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 8–10 minutes to meld flavors and slightly thicken, stirring occasionally.

Carefully add the browned meatballs back into the skillet with the simmering tomato sauce, nestling them so they are partially submerged.

Spoon some sauce over the tops of the meatballs, cover the skillet with a lid, and simmer gently for 10–12 minutes until the meatballs reach an internal temperature of 165°F (74°C) and are cooked through.

Preheat broiler (optional) or oven to 425°F (220°C) if you want a bubbly cheese finish. If using broiler, place an oven rack about 6 inches from the heating element.

Sprinkle shredded mozzarella evenly over the sauce and meatballs, then scatter the pepperoni pieces on top.

If using the oven: transfer the skillet to the preheated oven and bake 6–8 minutes until cheese is melted and bubbling. If using the broiler: broil 2–3 minutes, watching closely, until cheese is melted and edges begin to brown.

Remove from heat. Garnish with chopped fresh parsley and a pinch of red pepper flakes if desired. Let rest 3–5 minutes before serving.

Serve hot with crusty bread, pasta, or over polenta. Spoon extra sauce and pepperoni alongside the meatballs.