Chicken Cacciatore Meatballs

Chicken Cacciatore Meatballs

Chicken Cacciatore Meatballs

Chicken Cacciatore is one of my favorite fall/winter meals. Usually a Sunday meal that all the family is excited about ndn served with your favorite pasta. Its warming and full of great Italian flavors. Normally its is made with bone in pieces and of chicken ad stewed at length until the chicken is tender and falling of the bone. Over the years I wanted to have those same flavors of comfort but on a weeknight. I often make chicken meatballs in other ways and it occurred to me that this would be perfect to adapt the original dish. 

I use ground chicken thigh as it gives more flavor to the dish but you certainly can use ground chicken breast. You could also use sausage (chicken or pork). Really any ground protein will work. 

Very often I will make this dish after I have made a large batch of my simple homemade tomato sauce but you can use your favorite jarred tomato sauce too. 

My Simple Jarred Tomato Sauc

Chicken Cacciatore Meatballs

A take on a classic comfort dish using ground chicken rather then bone in chicken.

Chicken Meatballs

  • 1 pound Ground Chicken (preferably thighs)
  • 1 egg (whisked)
  • 1/2 Cup Panko Bread Crumbs
  • 1/4 Cup Parmesan
  • 1 Tablespoon Oregano
  • Salt
  • Pepper
  • Extra Virgin Olive Oil

Cacciatore Sauce

  • 1 1/2 Cup Tomato Sauce (see my homemade tomato sauce)
  • 1 Red Bell Pepper (orange or yellow are fine too) (sliced into strips)
  • 8 ounces Baby Bella Mushrooms (sliced)
  • 1 medium Onion (Chopped)
  • 3 cloves Garlic (thinly sliced)
  • 1 Cup Chicken Broth
  • 1/2 Cup Dry White Wine
  • Extra Virgin Olive Oil

Meatballs

  1. Combine all ingredients for chicken meatballs and combine well

  2. Form meatballs in to balls (should make 8 medium), place on plate or sheetpan

  3. Heat Olive Oil in heavy bottom pot until shiny

  4. Add in meatballs ensuring they do not touch, once browned on all sides, remove and put on plate.

Sauce

  1. Heat Olive Oil over medium high heat in same pan from meatballs

  2. Add onions and cook until translucent, do not brown

  3. Add garlic and cook for about 1/2 minutes

  4. Add pepper and sautee until softenedn

  5. Add in mushrooms and cook until liquid has evaporated and begin to brown.

  6. REduce with wine and cook down till almost evaporated

  7. Add in tomato sauce and chicken stock, bring to boil then reduce to simmer

  8. Add meatballs back into pan and cook for 35 minutes until meatballs are cooked through and sauce has reduced (flip meatballs around mid way though)

  9. Serve in shallow bowls with pasta, rice, polenta or

  10. Garnish with parmesan, red pepper flakes and flat leaf parsley

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