Chicken Meatballs And Tomato Sauce

Talk about the perfect summer meatball! It's almost, dare I say, refreshing—yes, chicken, refreshing. I know. The dill and carrot flavors give this dish such a vibrancy and I'm loving the creaminess of the avocado. Yes, I'm obsessed! I'm thinking of making them two days in a row! Throw an egg on top and call it breakfast!

I feel like I need to invite over some ladies who lunch and make them these. Any excuse for a summer gathering!


PREP TIME: 30 minutes

BAKE TIME: 15 minutes

COOK TIME: 30 minutes


TOTAL TIME: 1 hour 15 minutes


6 - 8 Meatballs



Ground Chicken (1 Lb)

White Onion (1/3 Cup, Chopped)

Carrot (Large, Peeled And Roughly Chopped)

Cremini Mushrooms (5, Peeled And Finely Chopped)

Avocado (1/2, Chopped)

Fresh Dill (1 1/2 Tbsp, Finely Chopped)

Extra Virgin Olive Oil (1 Tbsp)

Aleppo Pepper (1/4 Tsp)



Beefsteak Tomatoes (3, Peeled And Cubed)

White Onion (1/4 Cup, Roughly Chopped)

Red Sweet Mini Peppers (5, Chopped)

Fresh Dill (2 Tbsp, Finely Chopped)

Extra Virgin Olive Oil (2 Tbsp)


Stock Pot With Lid


Wooden Spoon

Large Mixing Bowl

Rubber Spatula

Cutting Board

Chef's Knife

Baking Sheet

Oven-Safe Meat Thermometer

Immersion Blender

1. TO MAKE YOUR HOMEMADE TOMATO SAUCE. heat up your olive oil in your stock pot over high heat.

Add in your onions and use your wooden spoon to mix it consistently for 1 minute.

Add in your tomatoes and red sweet mini peppers and then cover and lower your heat to medium.

Let simmer for 15 minutes.

While your sauce is simmering, multitask and begin working on step #2.

Stir in your dill and let simmer for another 15 minutes.

Now that your tomatoes have broken down, use your immersion blender to finish the job.

If you're not already wearing an apron, now would be the time, your sauce may splash a bit.


2. TO MAKE YOUR CHICKEN BALLS. preheat your oven to 350 degrees.

Over high heat, heat up your olive oil in your saucepan.

Add in your onions, carrots, avocado and mushrooms. Using your wooden spoon, mix consistently till your ingredients soften—about 5-7 minutes.

Transfer your veggie mixture into your large mixing bowl and refrigerate for 10 minutes.

Take your veggie mixture out of the fridge and add in your ground chicken, Aleppo pepper and salt. Thoroughly mix together until all of the ingredients are evenly distributed.

Using your hands, roll your mixture into 1 1/2 inch balls and line them up on your baking sheet.

Bake for 15 minutes—or until your meat thermometer reads 155 degrees.

Chicken cooks to 165 degrees. It will continue to cook after you take it out of the oven. Taking it out 10 degrees early, will keep your chicken balls from over cooking.


3. TO PLATE IT, WELL, BOWL IT. scoop some of your sauce into a dinner bowl.

Add in you beautiful chicken balls (sounds weird, I know).

Top with more sauce.

Serve and enjoy!