Chicken Meatballs in Tomato Sauce


By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.” See more recipes at


ON BIG BLEND RADIO: Ruth Milstein shares cooking tips and how to make her recipe for Chicken Meatballs in a tomato sauce. Listen here in the YouTube player or download the podcast on PodBean.

Tender, juicy Chicken Meatballs are surrounded with a creamy tomato puree. This is a superb main dish for the whole family to enjoy. The recipe yields four servings but since you can easily double the ingredients for a larger group of people, it makes a great entrée for special occasions and holiday gatherings.


Chicken Meatballs:

1-pound ground chicken breast

1 medium onion; grated or finely chopped

2 slices of whole wheat bread, soaked in water and squeezed well

1 large egg

1 garlic peeled and crushed

1/2 cup fresh parsley leaves; chopped

1 1/2 tablespoons breadcrumbs

1/2 teaspoon of sweet paprika, cumin, and salt

1/4 teaspoon of turmeric and freshly ground black pepper

Mix the ground chicken and onion gradually. Slowly add the remaining ingredients and mix gently.

Roll up the meatballs with your wet hands forming about a 1-1/2-inch diameter and transfer them to the refrigerator. 


Tomato Sauce:

Half a cup of finely chopped onion

2 grated and peeled large tomatoes or 3 tablespoons tomato paste

1/2 teaspoon of salt, black pepper, paprika, and cumin

1 tablespoon olive oil

1 cup boiled water

In a deep skillet pan or a saucepan combine all the sauce ingredients; then mix and bring to a boil.

Cook the sauce for 10 minutes on a small flame uncovered.

Final Steps:

Place the chicken balls into the sauce and cook covered for 20 minutes.
Roll the balls around in the sauce occasionally so that they are covered on all sides. You can add a bit of water if needed.

Serve alongside quinoa or rice.


Ruth Milstein

About the Author:

Ruth Milstein is the author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”

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