High in both protein and flavor, these basil chicken meatballs are a must-try! They’re infused with fresh basil, sun-dried tomatoes, garlic, and parmesan cheese for a Mediterranean-inspired flavor that pairs perfectly with rice, pasta, salads, and much more. Need dinner in a hurry? They’re ready in just 20 minutes!
Table of Contents
Tomato Basil Chicken Meatballs
Some ingredients are so flavorful that they make anything taste better, like sun-dried tomatoes and fresh basil. The smell of fresh basil always gets me, and I love the sweet, summery burst of sun-dried tomatoes.
These delicious basil chicken meatballs incorporate several of these special ingredients to add so much flavor to each bite, making this meatball recipe far from bland or boring. You’ll be making these meatballs on repeat – I promise!
For more tasty meatballs recipes, check out these healthy beef meatballs too!
Why We Love These Meatballs
- Packed with lean protein thanks to the chicken
- Ready to eat in just 20 minutes
- They taste like little bombs of flavor!
- Can be served in many different ways
- The leftovers freeze great for easy meal prep
- Palate-pleasing flavors the whole family will love
- Easy to make with common grocery store ingredients
- Naturally low in carbs, saturated fat, and calories
Ingredient Notes
- Lean ground chicken: This is very high in protein and low in fat with a neutral flavor that will let the other ingredients shine.
- Fresh basil leaves: Chop these into fine pieces to incorporate them evenly into the mixture.
- Sundried tomatoes: Drain the excess oil and chop these into tiny bites.
- Parmesan cheese: This will add a salty, umami flavor and help the meatballs hold together.
- Minced garlic cloves: Fresh is best with this one!
- Olive oil: Since ground chicken is so lean, you’ll need to add some fat to add some extra moisture and help prevent the meatballs from being crumbly.
- Seasonings: Keep things simple with dried oregano (optional), sea salt, and fresh ground black pepper.
Step-by-Step Instructions
To Make in Air Fryer:
- In a medium sized mixing bowl, add the ground chicken, basil leaves, sundried tomatoes, parmesan cheese, garlic, olive oil, salt and pepper. Mix together until just combined.
- Form the chicken mixture into 16 1-inch balls using a 1 tablespoon cookie scoop.
- Preheat the air fryer to 400° F.
- Place the meatballs in the air fryer with space in between (you might need to work in batches) and cook 10-12 minutes, turning halfway through, until fully cooked through. Serve with zoodles, pasta, on pitas, or in your favorite soups!
To Make in Oven:
Preheat oven to 400 degrees F. Place meatballs on a parchment paper-lined baking sheet. Bake for 20 minutes, or until an instant-read thermometer reads the internal temperature as 165°F (74°C).
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- If your sun-dried tomatoes are stored in oil, you can use some of that in the meatballs instead of olive oil.
- For an extra aromatic note, grate some lemon zest into the meatball mixture.
- Use an instant-read meat thermometer to determine when your meatballs are done. They should reach an internal temperature of 165F.
Recipe FAQs
Yes! Although fresh basil may not be available all year, it’s a fantastic seasonal ingredient to add to meatballs, meatloaf, and more. Fresh basil has an intense aroma and bright flavor, and it tastes just like summer when paired with sun-dried tomatoes, parmesan, and garlic in these basil meatballs.
Ground chicken is very lean, which can make it dry and crumbly. To combat this, you need to add moisture and/or fat. I like to add a little olive oil directly to the meatball mixture, which softens it up and helps the flavors infuse. It’s a simple addition that makes a big difference!
Nope! Although some meatball recipes do contain bread or breadcrumbs, that’s optional. It can give you a softer, more tender texture, but it also increases the carbs and calorie count. These tender meatballs are made without any breadcrumbs and get their soft texture from a little oil. Very easy and low-carb friendly!
Storage Guidelines
Any leftover meatballs should be stored in an airtight container in the fridge for 3-4 days. They can be reheated by microwaving in 1-minute bursts until heated through.
For longer storage, chill and freeze the chicken meatballs for up to 3 months. Thaw to reheat and serve like normal.
Serving Suggestions
These basil chicken meatballs can be served in so many ways! They’re wonderful to eat as an appetizer with a bit of fresh basil pesto or balsamic glaze, but I love serving them in our lunches and dinners, too. Here are some ways to serve them up!
- Simmer in tomato sauce or this low sodium spaghetti sauce to serve over pasta
- Add some garlic, lemon juice and zest to zucchini noodles and top with the meatballs and some parmesan cheese
- Serve with creamy cauliflower rice and steamed broccolini
- Add to wraps with homemade pesto (try this tasty dairy free pesto) and grilled summer veggies
- Make a summery meatball sub with melted mozzarella and marinara sauce
- Serve in some of this 3-ingredient tomato soup
Recipe Variations
- Try a different protein: Instead of ground chicken, use ground turkey or ground pork. They both have a mild flavor that won’t hide the fresh flavor of the basil. Ground chicken thigh has extra fat, which will make your meatballs even juicier.
- Make them spicy: Add a teaspoon or two of red pepper flakes for a bit of heat.
- Play with add-ins: You don’t want to add too many extras as they can cause the meatballs to become crumbly, but you can experiment with a few other Italian flavors to make them your own! Try pine nuts, feta cheese, mozzarella cheese, chopped spinach, etc.
More Meatball Recipes
- Asian Beef Meatballs with Peanut Coconut Sauce
- Mini Chicken Meatball Soup
- Chicken Quinoa Meatballs
- Mexican Meatball Soup with Rice
- Cranberry Chicken Meatballs
Did you make this recipe? Scroll down to leave a star rating and review!
Basil Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 2/3 cup fresh basil leaves, finely chopped
- 1/2 cup sundried tomatoes, drained and chopped
- 1/4 cup freshly grated parmesan cheese
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 teaspoon dried oregano (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a medium sized mixing bowl, add the ground chicken, basil leaves, sundried tomatoes, parmesan cheese, garlic, olive oil, salt and pepper. Mix together until just combined.
- Form the chicken mixture into 16 1-inch balls using a 1 tablespoon cookie scoop.
- Preheat the air fryer to 400° F.
- Place the meatballs in the air fryer with space in between (you might need to work in batches) and cook 10-12 minutes, turning halfway through, until fully cooked through. Serve with zoodles, pasta, on pitas, or in your favorite soups!
To Make in Oven:
- Preheat oven to 400 degrees F. Place meatballs on a parchment paper-lined baking sheet. Bake for 20 minutes, or until an instant-read thermometer reads the internal temperature as 165°F (74°C).
Notes
- If your sun-dried tomatoes are stored in oil, you can use some of that in the meatballs instead of olive oil.
- For an extra aromatic note, grate some lemon zest into the meatball mixture.
- Use an instant-read meat thermometer to determine when your meatballs are done. They should reach an internal temperature of 165F.
- The nutritional information provided is for one meatball. An appropriate serving size would be about 5-6 meatballs.
Nutrition
A version of this recipe was originally posted in April 2020. The recipe was updated with new ingredients, photos and more helpful tips in September 2024.
Leave A Review: