Chicken Mince Meatballs in Tomato Sauce, Comfort Food Made Easy!

Meatballs in tomato sauce are one of those dishes that feel effortlessly comforting. Tender, lightly spiced chicken meatballs simmer gently in a rich tomato sauce until the flavours meld together into something deeply satisfying. It is simple enough for a weeknight but feels special enough to serve to guests, and it comes together in under an hour.

This recipe uses chicken mince, which makes the meatballs lighter than their beef or pork counterparts while still holding their shape beautifully. The tomato sauce is built from scratch with garlic, onions and herbs, and the meatballs finish cooking directly in the sauce so they soak up all that flavour. Serve them over pasta, with crusty bread or alongside rice for a meal that works any day of the week.

Tender homemade chicken mince meatballs simmering in rich tomato sauce, garnished with fresh basil leaves in a cast-iron skillet

Chicken Mince Meatballs in Tomato Sauce Recipe

Serves: 4 Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes

For the Meatballs

  • 450g Chicken Mince
  • 1/2 cup fresh breadcrumbs (or 2 slices of bread, processed)
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 2 garlic cloves, finely minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup Parmesan cheese, grated (optional)
  • 1 tsp dried oregano
  • 1/2 tsp black pepper, freshly ground
  • Salt to taste
  • 2 tbsp olive oil (for frying)

For the tomato sauce

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 400 g canned crushed tomatoes (or 4 large fresh tomatoes, pureed)
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sugar (to balance acidity)
  • Salt and black pepper to taste
  • 1/2 cup water

To serve

  • Spaghetti, penne or any pasta of choice
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese (optional)
  • Crusty bread

Steps

  1. In a small bowl, soak the breadcrumbs in milk for 5 minutes until they soften completely. Squeeze out any excess milk and set aside.
  2. In a large bowl, combine the chicken mince, soaked breadcrumbs, beaten egg, minced garlic, parsley, Parmesan (if using), oregano, black pepper and salt. Mix gently with your hands until everything is just combined. Do not overmix as this will make the meatballs tough.
  3. Shape the mixture into 12 to 14 evenly sized meatballs, about the size of a golf ball. Wet your hands lightly with water to prevent sticking.
  4. Heat 2 tablespoons of olive oil in a wide, heavy-bottomed pan over medium heat. Add the meatballs in a single layer, making sure not to overcrowd the pan. Fry them for 2 to 3 minutes on each side until they are golden brown on the outside. They do not need to be fully cooked at this stage. Remove and set aside on a plate.
  5. In the same pan, add 2 tablespoons of olive oil. Add the chopped onion and cook on medium heat for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  6. Add the tomato paste and stir well for one minute. Add the crushed tomatoes, dried basil, oregano, sugar, salt and pepper. Stir to combine. Pour in half a cup of water and bring the sauce to a gentle simmer.
  7. Carefully place the browned meatballs back into the pan, nestling them into the sauce. Spoon some sauce over the top of each meatball. Reduce the heat to low, cover with a lid and let the meatballs simmer gently for 20 to 25 minutes until they are cooked through and the sauce has thickened.
  8. Taste the sauce and adjust seasoning if needed. Turn off the heat and let the meatballs rest in the sauce for 5 minutes before serving.
  9. Serve the meatballs and sauce over freshly cooked pasta, with crusty bread on the side. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired.

Tips for Best Results:

Soaking the breadcrumbs in milk is essential as it keeps the meatballs moist and tender. Do not skip this step. Handle the mince gently when mixing and shaping as overworking will result in dense, tough meatballs. Browning the meatballs first adds flavour and helps them hold their shape when they simmer in the sauce. If you prefer a smoother sauce, use an immersion blender after adding the tomatoes and before adding the meatballs back in. Fresh basil at the end makes a noticeable difference, but dried works well during cooking. This dish keeps in the refrigerator for up to three days and actually tastes better the next day once the flavours have had time to develop. You can also freeze the cooked meatballs in sauce for up to two months.

Chicken mince meatballs in tomato sauce are the kind of meal that feels like a hug. They are comforting, satisfying and endlessly adaptable, and once you have made them a few times, they become one of those recipes you turn to again and again.

Visit shop.zorabian.com to order fresh Zorabian Chicken Mince and try this recipe today.

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