Description
These Chicken Cacciatore Meatballs offer a hearty Italian-inspired dish perfect for cozy dinners. Tender ground chicken meatballs are seared to golden perfection and simmered in a rich, savory tomato sauce infused with red wine, chicken stock, bell peppers, mushrooms, shallots, garlic, and Italian seasoning. This meal brings comforting flavors reminiscent of a classic cacciatore, ideal for fall and winter menus.
Ingredients
Meatballs
- 2 pounds ground chicken
- 2 large eggs, beaten
- 3 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 garlic cloves, minced
- 4 teaspoons Italian seasoning, divided
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 cup bread crumbs
Sauce and Vegetables
- 2 tablespoons extra-virgin olive oil, divided
- 1 red bell pepper, seeded and thinly sliced
- 2 large shallots, cut into ½-inch-thick slices
- 8 ounces crimini mushrooms, stems discarded, caps thinly sliced
- 4 garlic cloves, thinly sliced
- 1 cup chicken stock
- 1 cup light red wine, such as pinot noir
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can black olives, drained (optional)
- ½ teaspoon red pepper flakes, for serving (optional)
- Fresh basil leaves, for serving (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, beaten eggs, 2 teaspoons of kosher salt, freshly cracked black pepper, minced garlic, 2 teaspoons of Italian seasoning, freshly grated Parmesan cheese, and bread crumbs. Mix thoroughly until all ingredients are well incorporated. With wet hands, form golf ball-size meatballs (about 2 tablespoons each) and arrange them on a plate. You should have approximately 18 meatballs.
- Sear the Meatballs: Heat 1 tablespoon of extra-virgin olive oil in a large braiser or skillet over medium-high heat. Once the oil is hot and shimmering, add the meatballs in batches, placing them in a single layer without crowding. Cook them, turning occasionally, until browned evenly on all sides, about 4 to 5 minutes per batch. Transfer the browned meatballs onto a clean plate while you cook the remaining batches.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same braiser or skillet and heat over medium-high. Once hot, add the sliced red bell pepper, shallots, and crimini mushrooms. Cook, stirring occasionally, until the shallots start to soften and vegetables become fragrant, approximately 4 minutes. Add the thinly sliced garlic and sauté for an additional minute, stirring frequently to avoid burning.
- Deglaze and Simmer the Sauce: Stir in the chicken stock, red wine, and the remaining 2 teaspoons of Italian seasoning. Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low and let the sauce simmer, stirring occasionally, until the liquid has reduced by half, about 7 minutes. Stir in the crushed tomatoes and olives if using, then nestle the browned meatballs into the sauce. Cover and simmer gently until the meatballs are cooked through and the sauce is thickened, about 15 to 20 minutes.
- Serve: Spoon the chicken cacciatore meatballs and sauce onto plates or over pasta, polenta, or crusty bread. Garnish with freshly grated Parmesan cheese, fresh basil leaves, and a pinch of red pepper flakes if desired. Enjoy warm for a comforting meal.
Notes
- Using wet hands when forming meatballs prevents sticking and helps them hold together better.
- Light red wine like pinot noir or merlot works best in the sauce; avoid very dry or very sweet wines.
- For a gluten-free option, substitute bread crumbs with gluten-free bread crumbs or ground oats.
- Simmering the sauce gently ensures the meatballs stay tender and absorb the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
