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Restaurants›Local Kitchen and Wine Bar›Tomato Braised Chicken Meatballs Recipe

Tomato Braised Chicken Meatballs Recipe

Name: Local Kitchen and Wine Bars Tomato Braised Chicken Meatballs Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground chicken; 1 cup whole-milk ricotta; 1 tbs grated pecorino romano; 1 unit large egg; 1 cup panko breadcrumbs; 2 clove garlic, minced; 2 tbs fresh parsley, finely chopped; 1 tsp dried oregano; 1.5 tsp fine sea salt; 0.75 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil (for browning); 1 tbs extra-virgin olive oil; 1 cup yellow onion, finely diced; 3 clove garlic, thinly sliced; 28 oz crushed tomatoes (canned); 1 cup low-sodium chicken stock; 1 tbs tomato paste; 0.25 tsp red pepper flakes (optional); 1 tsp dried basil; 0.5 tsp sugar (or honey) to balance acidity; 0.75 tsp fine sea salt; 2 tbs fresh basil leaves, torn; 0.5 cup grated pecorino romano (for serving); 1 tbs fresh parsley, chopped (for garnish); 4 servings crusty bread or pasta (optional)

Inspired by Local Kitchen and Wine Bar

Time1h 10m

Serves4

ricotta | pecorino

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Ingredients

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Meatballs

1 lb Ground chicken

1 cup whole-milk ricotta

1 tbs grated pecorino romano

1 unit large egg

1 cup Panko breadcrumbs

2 clove Garlic, minced

2 tbs fresh parsley, finely chopped

1 tsp Dried oregano

1 1/2 tsp fine sea salt

3/4 tsp freshly ground black pepper

2 tbs extra-virgin olive oil (for browning)

Tomato Braise / Sauce

1 tbs extra-virgin olive oil

1 cup yellow onion, finely diced

3 clove garlic, thinly sliced

28 oz crushed tomatoes (canned)

1 cup low-sodium chicken stock

1 tbs tomato paste

1/4 tsp red pepper flakes (optional)

1 tsp dried basil

1/2 tsp sugar (or honey) to balance acidity

3/4 tsp fine sea salt

2 tbs fresh basil leaves, torn

To Finish / Serve

1/2 cup grated pecorino romano (for serving)

1 tbs Fresh parsley, chopped (for garnish)

4 servings crusty bread or pasta (optional)

Method

Meatballs

Prepare mix

In a large bowl combine ground chicken, ricotta, grated pecorino, egg, panko, minced garlic, chopped parsley, dried oregano, 1.5 tsp salt and 3/4 tsp black pepper. Mix gently with your hands or a spoon until ingredients are just combined — avoid overworking to keep meatballs tender.

Rest

Cover the bowl and refrigerate the mixture for 15 minutes to allow the panko to hydrate and flavors to meld. This makes shaping easier.

Shape

Wet your hands lightly and form the mixture into 18-20 meatballs, about 1 1/4 inches (3 cm) in diameter. Place on a parchment-lined tray or plate.

Brown

Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. When oil is shimmering, working in a single layer (do not overcrowd), brown meatballs on all sides for 6–8 minutes total — they do not need to be fully cooked through. Transfer browned meatballs to a plate and repeat with remaining meatballs, adding a touch more oil if needed.

Tomato Braise / Sauce

Sauté aromatics

Reduce heat to medium and add 1 tablespoon olive oil to the same pot. Add diced onion and cook, stirring occasionally, until translucent and beginning to soften, about 6–8 minutes. Add sliced garlic and cook 30–45 seconds until fragrant (do not brown).

Build sauce

Stir in tomato paste and cook 1 minute to caramelize slightly. Add crushed tomatoes, chicken stock, dried basil, red pepper flakes (if using), 1/2 tsp sugar, and 3/4 tsp salt. Stir to combine and bring the sauce to a gentle simmer.

Return meatballs & braise

Carefully nestle the browned meatballs into the simmering sauce in a single layer. Spoon sauce over the top of meatballs so they're partially submerged. Reduce heat to low, cover partially (lid slightly ajar) and simmer gently for 18–22 minutes, or until meatballs reach an internal temperature of 165°F (74°C) and sauce has thickened slightly. Stir gently once or twice during cooking to avoid breaking meatballs.

Finish sauce

Stir in torn fresh basil and adjust seasoning with salt and pepper to taste. If sauce is too acidic, add up to another 1/4 tsp sugar.

To Finish / Serve

Spoon meatballs and sauce into a serving dish or serve straight from the pot. Sprinkle generously with grated pecorino and chopped parsley. Serve with crusty bread to soak up sauce or over pasta for 4 servings.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet over low heat or in a 325°F oven until warmed through.