If you are looking for a delicious new meatball recipe, look no further because these CHICKEN CACCIATORE MEATBALLS are gonna be your new favorite!
I love Chicken Cacciatore for its simplicity, but complex flavors. I wanted to change it up just a bit, my kids enjoy meatballs a little more, so instead of whole thighs or breasts I gave them what they wanted, and thus, the Chicken Cacciatore Meatballs were born!
Traditionally Cacciatore uses wine to give it a nice punch of flavor, but since I wanted to keep this Whole30, I used balsamic vinegar instead to enhance the dish! I toned down the spiciness as well, because kids! But as always, taste and adjust seasonings to your preference! These chicken cacciatore meatballs freeze well, so once everything has cooled down, just toss it in a freezer bag and save it for a rainy day. Or a day when you forgot to decide what you are going to have for dinner.
You can eat this with all sorts of things….noodles are obviously my kids preference, but not whole30! But pretty much any vegetable pairs nicely with this, or even roasted potatoes. I like this with zucchini noodles, but just make sure you don’t mix them with the chicken cacciatore meatballs WHILE they are cooking. The zucchini noods will turn to mush. I suggest spiralizing them and keeping them raw and then spooning some meatballs and sauce over the top.
Ingredients
- 2 lbs ground chicken
- 2 tsp dried basil
- 2 tsp dried parsley
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1 egg
- 1/4 cup almond flour
- 2 tbl extra virgin olive oil
- 1 28 oz can crushed tomatoes
- 1 6 os can tomato paste
- 2 cups of sliced mushrooms
- 1 red bell pepper, sliced
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 1 tbsp dried basil
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- 2 tsp red chili flakes
- 1 tsp sea salt and ground pepper
- OPTIONAL: fresh basil as garnish,
Instructions
- In a bowl, take all the "meatball" ingredients and mix together. The mixture will be a little sticky.
- Roll into medium size meatballs and place into a large skillet with the olive oil.
- Let cook 5 minutes, then flip and cook the other side for another 5 minutes or until golden brown. It's okay if the meatballs are not fully cooked. They will finish cooking later in the sauce.
- Remove the meatballs and set aside.
- In the same large skillet, heat up a little more oil then place diced onion and bell pepper into the pan.
- Cook for 3-5 minutes then add in your minced garlic. Stir to combine.
- Add in the crushed tomatoes (with the juice), tomato paste, mushrooms, basil, parsley, oregano, and chili flakes. Stir to combine, and let simmer uncovered for 10 minutes.
- After 10 minutes, stir in the balsamic vinegar and place the chicken meatballs back into the sauce. Cram them in there. Sprinkle with salt and pepper and cover, stove on med-low, for another 20-25 minutes.
- Once finished garnish with fresh basil
Whole30: yes
Paleo: yes
This was so good. Lots of flavour with minimal effort. Thanks!