Recipe by Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Serves: 12 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.
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.
Ingredients:
For the Chicken Meatballs:
1 lb. ground Smart 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
For the Cacciatore Sauce
3 cups marinara or red sauce
¼ cup chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, sliced
2-3 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
¼ cup green olives, pitted and sliced
¼ cup black olives, pitted and sliced
1 tablespoon capers, drained
¼ teaspoons salt
¼ teaspoon black pepper
2 sprigs fresh thyme
¼ cup dry white wine, sauvignon blanc
Directions
Heat a sauté pan over medium heat. Add butter and olive oil. Once the butter is hot and melted, add the minced garlic and onions. Sauté for 3-4 minutes. Next, add the mushrooms and sauté for a few minutes. Then, you’ll add the sliced olives, capers, fresh thyme, salt and pepper. Sauté until the vegetables begin to soften and brown. Deglaze the pan with white wine. Be sure to scrape up any crispy bits form the bottom of the pan. Once the wine had reduced, add the marinara sauce and chicken broth and stir everything together. 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. You should get 12. 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.