Chicken & Mushroom Balls

By Kevin • All, Poultry • 1 Mar 2015

Chicken & Mushroom Balls

You can never go wrong with food served in sauce and simmering the meatballs in it keeps them extra juicy. The quality of the tomatoes is important here because there’s nothing to mask the flavour. I recommend San Marzano tomatoes that can generally be found at Italian specialty stores, though if you have some canned from your own garden, there’s a good chance they’ll be even better!

Time: 45 minutes

Serves: 4


1 pound ground chicken thighs
1 cup cremini mushrooms – finely chopped
2 cloves garlic finely chopped or grated
2 teaspoons fresh basil – finely chopped
2 teaspoons fresh oregano – finely chopped
2 teaspoons kosher salt
¼ teaspoon fresh ground black pepper
1 tablespoon extra-virgin olive oil
28 ounce can whole San Marzano tomatoes
1 ounce parmesan cheese – shaved



Using your fingers, combine the chicken, mushrooms, garlic, basil, oregano, 1½ teaspoons of the salt and the pepper then, form into eight balls.

Place a high-sided frying pan on medium heat and add the olive oil.

When the oil is hot, brown the meatballs on all sides (about ten minutes).

Pour the tomatoes into a bowl and add the remaining ½ teaspoon of salt. Crush the tomatoes with your fingers and pour into the frying pan.

Partially cover the pan and reduce heat to simmer for twenty minutes.

Remove from heat and serve sprinkled with the parmesan.

Get the PDF and nutrition info

2 Responses

  1. Dave

    Sounds Delicious! Served with Pasta or fresh Calabrese Bread?

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