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Tomato Orange Chicken Meatballs

Yields6 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

There's a lot to love about meatballs, so make some chicken meatballs for an even healthier version without losing the fun! Orange zest lends brightness to the sauce.

Tomato Orange Chicken Meatballs

 3 lbs ground chicken
 ¼ cup chopped flat-leaf parsley
 4 garlic cloves, grated on a microplane
 1 large red onion, diced small
 Pinch of crushed red pepper
 ¼ cup Colavita Extra Virgin Olive Oil
 ¼ cup dry white wine
 3 egg yolks
 ½ cup 1/2 cup matzo meal
 Kosher salt
 Freshly ground black pepper
Sicilian Orange Scented Tomato Sauce:
 Colavita Extra Virgin Olive Oil
 1 tsp freshly ground black pepper
 1 Spanish onion, diced
 2 carrots, diced
 6 garlic cloves, minced
 ½ tsp dried oregano
 ½ tsp dried thyme
 Zest of 1 orange, grated
 ½ cup Colavita Aged Red Wine Vinegar
 ¼ cup sugar
 4 tomato puree or crushed tomatoes with their juices
 Kosher salt
Chicken Meatballs:

Preheat oven to 375˚F. Line a baking sheet with parchment paper.


In a large bowl, gently stir together (or hand-mix) Chicken, parsley, garlic, red onion, and red pepper. Set aside


In a small bowl, whisk together EVOO, white wine, egg yolks, and matzo meal. Add EVOO mixture into the chicken mixture and gently mix together. Do no compress or mix or the meatballs will be tough. Season with salt and pepper. I recommend testing the seasoning by cooking a small piece of meat and tasting it.


Using moist hands or an ice cream scoop, scoop out about 2 tbsp of mixture and roll into a ball before placing onto prepared pan. Repeat with the rest of the meat to make about 20 meatballs.


Heat another large baking sheet in the preheated oven until very hot. Add several tablespoons or EVOO to the hot pan and transfer the meatballs. Sear meatballs in oven, occasionally shaking the pan to rotate the meatballs (if needed, flip with a spatula) until browned, about 10 minutes.

Sicilian Orange Scented Tomato Sauce:

Heat several tablespoons of EVOO in a large saucepan over medium heat. Add black pepper and toast in oil for 30 seconds until fragrant.


Add onions and carrots and sweat until translucent. Add garlic, oregano, thyme, orange zest, vinegar, and sugar and stir to combine. Continue cooking for several minutes until very fragrant and vinegar has cooked off.


Add tomato puree and season to taste with salt and pepper.


Add meatballs and simmer for 15 minutes.

Nutrition Facts

Servings 6