These Chicken Cacciatore Meatballs are juicy, tender and absolutely delicious. The sauce is jam packed with olives, onions, capers, mushrooms and more. Plus, this easy recipe only takes 45 minutes to make.

Once you try these cacciatore chicken meatballs you’ll be sure to add them to your weekly rotation. Enjoy them over pasta, on a meatball hoagie or as an appetizer. No matter what these meatballs are delicious.

Looking for more chicken meatball recipes? Try my Greek Chicken Meatballs or my Creamy Baked Pesto Pasta with Chicken Meatballs.

Chicken Cacciatore Meatballs – Healthyish Foods

Why You’ll Love This Recipe

  • Juicy meatballs. The meatballs are juicy, tender and loaded with flavor.
  • Customizable. You can enjoy these meatballs over pasta, Lebanese Rice, or tucked in a sub.
  • Perfect for meal prep. Meal prep these meatballs and enjoy through the week.

Recipe Ingredients

Chicken Meatballs

  • Ground Chicken – You will need one pound of ground chicken for this recipe. This will make about 12 medium sized meatballs. I like to use Smart Chicken ground chicken.
  • Italian Breadcrumbs – Be sure to use Italian breadcrumbs for this recipe. It adds some extra flavor to the meatballs.
  • Grated Parmesan Cheese – For this recipe, you’ll need grated parmesan cheese.
  • Egg – You’ll need one large egg for the meatballs.
  • Spices – Season the meatballs with dried oregano, garlic powder, onion powder, kosher salt, and black pepper.
  • Olive Oil – Add some olive oil to the meatballs. The fat in the olive oil makes the meatballs juicy and tender.

Cacciatore Sauce

  • Vegetables – You will need onion, mushroom, garlic, black and green pitted olives, and capers.
  • Fats – I like to sauté the vegetables in a combination of butter and olive oil. It adds so much flavor to the sauce.
  • White Wine – You’ll deglaze the pan with white wine. I like using sauvignon blanc.
  • Marinara / Red Sauce – You will need three cups of red sauce. I used Delallo Food’s marinara. Store bought or homemade is fine.
  • Chicken Broth – You’ll add about ¼ cup of chicken broth to the red sauce so it doesn’t get too thick. Option to use low sodium to reduce salt level.
  • Seasoning / Herbs – Season the vegetables with kosher salt, black pepper and fresh thyme.

Expert Tips

  • Wet your hand with water before rolling the meatballs to prevent the meat from sticking to your hands.
  • Enjoy as a sandwich, over pasta or my Lebanese Rice.
  • Make the meatballs smaller and enjoy as a delicious appetizer.
Chicken Cacciatore Meatballs – Healthyish Foods

How to Make Chicken Cacciatore Meatballs

  • Heat a saucepan over medium heat. Add butter and olive oil. Add the diced onion and minced garlic and saute for 3-4 minutes. Next, add the mushrooms and sauté for a few minutes.
  • Then, add the sliced olives, capers, fresh thyme, salt and pepper. Saute for 2-3 minutes. Deglaze the pan with white wine. Be sure to scrape up any crispy bits from the bottom of the pan. Once the wine had reduced by half, add the chicken broth and marinara sauce. Stir until well combined. Simmer over low heat.
  • Next, combine the ground chicken, parmesan cheese, Italian breadcrumbs, egg, olive oil and spices in a mixing bowl. Using your hands, mix until well combined. Form the ground chicken mixture into meatballs. I was able to get 12 medium-large meatballs.
  • Heat vegetable oil in a large sauté pan and give the meatballs a shallow fry. Turning frequently. Once golden-brown on the outside, place them on a paper towel to absorb excess oil.
  • Add the golden-brown meatballs into the sauce so they can finish cooking. They should reach 165 degrees Fahrenheit to ensure doneness. Enjoy these meatballs on a hoagie with cheese, over pasta, or as an appetizer.

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.

Frequently Asked Questions

Can I use ground turkey?

Yes, you can swap the chicken for turkey but chicken is recommended.

Can I add cheese?

Yes, you can add mozzarella cheese on top if desired.

Are these goof to make ahead of time?

Yes! These meatballs can be easily reheated and enjoyed throughout the week.

Other Meatball Recipes to Consider Trying

Chicken Cacciatore Meatballs – Healthyish Foods
Chicken Cacciatore Meatballs – Healthyish Foods

Chicken Cacciatore Meatballs

Author: Sarah Thomas-Drawbaugh
Yield: 4 servings or 3 meatballs with sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
These chicken cacciatore meatballs are juicy, tender and absolutely delicious. The sauce is jam packed with olives, onions, capers, mushrooms and more. Plus, this easy recipe only takes 45 minutes to make.
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Equipment

Ingredients

Chicken Meatballs

  • 1 lb. ground chicken
  • 1 large egg
  • 1 tablespoon olive oil
  • ½ cup Italian breadcrumbs
  • ½ cup grated parmesan cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup vegetable oil, for shallow frying the meatballs

Cacciatore Sauce

  • 1-2 tablespoons olive oil, or avocado oil
  • 1 medium sweet onion, diced
  • 2-3 cloves garlic, minced
  • 8 ounces baby bella mushrooms, wash, dry and slice
  • 2 sprigs fresh thyme
  • ¼ cup green olives, pitted and sliced
  • ¼ cup black olives, pitted and sliced
  • 2 teaspoons capers, drained
  • kosher salt, to taste
  • black pepper, to taste
  • ¼ cup dry white wine, sauvignon blanc
  • ¼ cup chicken broth
  • 2-3 cups marinara sauce, store bought is fine

Instructions 

Make the Sauce

  • Heat a Dutch oven over medium heat and add olive oil. Once the oil is hot but not smoking, add the diced onion and minced garlic. Saute for 3-4 minutes. Next, add the mushrooms and sauté for a few minutes.  
    Then, add the sliced olives (green and black), capers, fresh thyme, kosher salt and pepper. Saute for 2-3 minutes. Deglaze the pan with white wine. Be sure to scrape up any crispy bits from the bottom of the pan. Once the wine had reduced by half, add the chicken broth and marinara sauce. Stir until well combined. Simmer over low heat. Remove the thyme.

Make the Meatballs and Shallow Fry

  • Next, combine the ground chicken, parmesan cheese, Italian breadcrumbs, egg, olive oil and spices in a mixing bowl. Using your hands, mix until well combined. Form the ground chicken mixture into meatballs. I was able to get 12 medium-large meatballs.
    Heat vegetable oil in a large sauté pan and give the meatballs a shallow fry. Turning frequently. Once golden-brown on the outside, place them on a paper towel to absorb excess oil.

Simmer

  • Add the golden-brown meatballs into the sauce so they can finish cooking. They should reach 165 degrees Fahrenheit to ensure doneness. Enjoy these meatballs on a hoagie with cheese, over pasta, or as an appetizer.

Notes

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.

Nutrition

Serving: 1serving or 3 meatballs with sauce, Calories: 466kcal, Carbohydrates: 30g, Protein: 31g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 155mg, Sodium: 1683mg, Potassium: 1435mg, Fiber: 5g, Sugar: 11g, Vitamin A: 832IU, Vitamin C: 14mg, Calcium: 217mg, Iron: 4mg
Course: Main Course
Cuisine: American
Calories: 466
Author: Sarah Thomas-Drawbaugh