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Italian Chicken Meatballs

Serves: 5
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Nothing easier or more satisfying than making your own Italian Chicken Meatballs, made easy with Bell & Evans  Ground Leg Meat.


  • 1 lb. Bell & Evans Ground Leg Meat Chicken
  • 1 C Italian breadcrumbs
  • 1 Egg
  • 2 oz. Water (room temperature)
  • 2 TB Grated Parmesan (can also use Pecorino Romano)
  • 10-12 ea Fresh Basil leaves
  • 3-4 ea Sprigs Fresh Oregano
  • 2 TB Extra Virgin Olive Oil
  • Salt & Pepper to taste


  1. Place ground chicken in a 4 QT mixing bowl.
  2. In a separate bowl; mix cheese and breadcrumbs. Once incorporated, mix gently into the ground chicken; careful not to overwork the mixture
  3. Using a spoon, portion out meat to your desired meatball size and gently roll to from. I like to make mine about 2”. Again, careful not to overmix the meat.
  4. Place a non-stick pan or heavy bottom stainless pan over medium heat. Once the pan is hot add olive oil and a few meatballs.
  5. Brown meatballs on all sides, working in batches.
  6. Once meatballs are browned, add back them all to the pan and cover with your favorite marinara sauce. About one 25 oz jar.

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