Juicy Chicken Meatballs with Penne in Tomato Basil Sauce

These tender chicken meatballs are a lighter twist on classic Italian polpetti, made with ground chicken, panko breadcrumbs and a touch of Dijon mustard for extra depth. Pan-seared until golden, then simmered in a fragrant tomato sauce with scallions and fresh basil, they pair perfectly with al dente penne pasta.

This dish comes together in about 30 minutes, making it ideal for busy weeknights. The meatballs are moist and flavorful and the sauce is simple yet satisfying. Serve with a sprinkle of Parmesan if desired.

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Ingredients

12 ounce Ground ChickenView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

4 ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 can Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 can Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, mince the garlic, finely dice half the yellow onion and coarsely chop the basil leaves and scallions.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until just browned, about 5 minutes. Transfer to a bowl and let cool slightly.
3. Once the onion mixture has cooled, add the panko breadcrumbs, ground chicken and Dijon mustard to the bowl. Season with salt and pepper, then mix until well combined. With wet hands, form the mixture into meatballs about the size of Ping-Pong balls.
4. Heat the remaining olive oil in the same skillet over high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 4 to 5 minutes.
5. Add the penne to the boiling water and cook until al dente, about 11 minutes. Meanwhile, add the chopped scallions, crushed tomatoes and basil to the skillet with the meatballs. Stir to combine.
6. Reduce the heat to medium-low, cover and let the sauce simmer for about 8 minutes to blend the flavors. Drain the pasta and add it to the skillet, tossing everything together. Serve hot.

Recipe Tips

FAQ

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute. The cooking time remains the same.

Can I make this dish gluten-free?

Use gluten-free panko breadcrumbs and gluten-free pasta to make this recipe gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.