Italian Chicken Meatballs

Italian Chicken Meatballs

If you’re craving spaghetti and meatballs, put these over some Palmini Angel Hair or Palmini Linguine and that’s a craving satisfied. Some people like smaller meat balls, Chef Lindsay likes them approaching gold ball size the way the Italians do. Feel free to add extra garlic powder if you like.

Gluten free/ Nut free/ Dairy free

Elimination level: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2-4


  • 1 lb. ground chicken
  • 1 egg
  • ½ cup parsley, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons rosemary, chopped
  • ½ cup basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon garlic powder
  • salt/pepper to taste
  • 24 oz jar of organic tomato pasta sauce


Combine all ingredients in a large bowl except for the pasta sauce. Heat a pan with olive oil. Form meatball spheres with your hands and place as many that will fit in a hot skillet over medium heat. Turn over after browning, about 4 minutes. Cook on the other side for about 2 minutes. Pour in the tomato pasta sauce and season with salt and pepper. Bring to a boil, then lower the heat. Make sure the meatballs are coated on all sides with sauce, cover pan with lid and let simmer for 10 minutes or until fully cooked through. 

After plating, sprinkle extra parsley on top and seasoning when done.


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