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.
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
- 1 large saute pan
- 1 Dutch oven
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