I’ve been playing around with new meatball recipes (my kids love them), and these mini chicken meatballs in a roasted red pepper sauce, have been our most recent winner. The chicken meatballs come out perfectly crispy on the outside, super tender and juicy on the inside and are perfect for little hands. The roasted red pepper sauce is a breeze to make with only 7 ingredients and a mixer!
Lately, it has all been about making quick and nutritious meals for the family. Everyone has been sick on and off for weeks, and not to mention, we have a teething baby as well! I feel like it’s a race to the finish line the second I put Emma down for a nap to get all the meal prep done for dinner, figure out what to make her for lunch, while cleaning up, on top of everything else. So figuring out meals that are yummy, yet pretty fast to make has been a life saver for me.
These meatballs are one of those recipes that if they receive the stamp of approval once, you will keep coming back to them, as they are so easy to make and are super yummy. Evan saw me prepping a meal plan for the week on Sunday, and already he was asking if we could have the meatballs again (mom win!).
Now, when it comes to preparing the meatballs, you will notice that when you are rolling the meatballs your hands will be sticky and it might be difficult to roll them into perfect little balls. What I find helps is constantly putting my hands under running water and keeping them moist. When you are frying them up, don’t feel the urge to flip them right away either. Wait a few minutes until you can see that the bottoms are getting nice and crispy before you flip them, as they will stick to the bottom of the pan if you do it too early.
You can pair these mini chicken meatballs with our rosemary & oregano roasted potatoes and kale salad (I would omit the quinoa in the salad though) or you can always serve them over some pasta noodles or quinoa. The roasted red pepper sauce is super versatile as well, serve it with grilled meats, alone as a vegetarian pasta sauce and be sure to make extra you can freeze for later.
Hope you enjoy these mini meatballs as much as we did! We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies.
- Mini Chicken Meatballs Ingredients:
- 1 pound ground chicken (mix of dark & white meat)
- 1 egg
- ½ cup finely grated Parmigiano-Reggiano
- ½ onion, finely grated
- ½ cup breadcrumbs
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 tablespoon finely chopped parsley
- olive oil for frying
- Roasted Red Pepper Sauce Ingredients:
- 1 12-ounce jar roasted red peppers
- 4-5 plum tomatoes (fresh or canned)
- 1 cup raw unsalted almonds
- ⅓ cup fresh flat leaf parsley
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 cloves garlic
- Mini Chicken Meatballs
- Combine all the meatball ingredients (aside from the olive oil) in a large bowl and mix well with your hands.
- Roll them into mini bite size balls and place them on a large baking sheet.
- Heat olive oil (enough to thinly cover surface of non-stick skillet) over medium heat. Using tongs, add meatballs to frying pan in batches, leaving lots of room between the balls. Allow them to get crispy on the bottom (a few minutes, keep checking on them), and they start to look golden brown. Flip them around until all sides are golden and crispy.
- They do not have to be fully cooked on the inside, as you will be finishing cooking them when you warm them up in the sauce, so at this stage just get them crispy and golden brown.
- Once all the meatballs have been cooked, set them aside on a clean plate.
- Roasted Red Pepper Sauce
- Combine all the ingredients in a mixer and pulse until the sauce is the right mixture for you. We tend to leave it a bit chunky, but still smooth.
- Pour the sauce into a heavy bottomed pan, add the meatballs back in and allow the flavours to meld together and the meatballs to cook through for approx 10 min or so.
*Recipe slightly adapted from Pinch of Yum