Chicken Margherita Meatballs

Melissa Turner


A nice healthy dish packed with flavor.


★★★★★ 1 vote

20 Min
30 Min



  • 1 lb
    ground chicken
  • 1 large
  • 1 Tbsp
    tomato paste
  • 1 clove
    minced galic
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    black pepper
  • 1/4 c
  • 1/2 c
    parmesan cheese (grated)
  • 1/3 c
    italian seasoned bread crumbs
  • 3 Tbsp
    parsley, finely chopped

  • 1 Tbsp
    tomato paste
  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 Tbsp
    balsamic vinegar
  • 1/2 tsp

  • 6
    roma tomatoes
  • 2 clove
    garlic, finely chopped
  • 3 Tbsp
    olive oil, extra virgin
  • 2 1/4 tsp
    balsamic vinegar
  • 2 Tbsp
    fresh basil, chopped
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    fresh cracked pepper
  • 1 lb
    cooked thin spaghetti or angel hair pasta

How to Make Chicken Margherita Meatballs


  1. Preheat oven to 325 degrees. In a large bowl, combine egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved. Add ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form medium size balls and place onto ungreased baking sheet or very large baking dish. Make the glaze by combining all the ingredients in a small bowl, then brush over meatballs. Bake for about 30 minutes or a little longer if needed.
  2. While meatballs are baking prepare Bruschetta. Whisk together chopped garlic, vinegar, salt, pepper, and basil.When combined slowly drizzle in oil.Add tomatoes and let sit for 20 minutes at room temp.
  3. Cook pasta al dente. Toss pasta with your Bruschetta, add meatballs and garnish with Parmesan cheese and fresh basil if desired.

Printable Recipe Card

About Chicken Margherita Meatballs

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Healthy

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