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.

Chicken Cacciatore Meatballs – Healthyish Foods

Ingredients Needed for Chicken Cacciatore Meatballs

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, 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.

Butter / Oil – 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.

Seasoning / Herbs – Season the vegetables with salt, black pepper and fresh thyme.

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.

Chicken Cacciatore Meatballs – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Option to freeze as well.

Chicken Cacciatore Meatballs – Healthyish Foods

Chicken Cacciatore Meatballs

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.
5 from 1 vote
Leave a Review »

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 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
  • 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

Equipment

Instructions 

  • Heat a saute pan 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, 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.
  • 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.

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