Mini Chicken Meatballs with Ditalini & Parmesan Marinara

Tender bite-sized chicken meatballs baked until golden and simmered with ditalini pasta in a rich parmesan marinara made from San Marzano tomatoes. Comforting, hearty, and full of classic Italian flavor.

30 mins

Prep Time

30 mins

Cook Time

1 hr

Total Time

4

Servings

Ingredients

  • • 1/3 cup panko breadcrumbs
  • • 1/3 cup milk
  • • 1 lb ground chicken
  • • 1/2 bunch parsley, finely chopped (1/4 cup)
  • • 2 garlic cloves, finely chopped (for meatballs)
  • • 1/4 cup grated parmesan (for meatballs)
  • • 1 egg
  • • 3/4 tsp kosher salt (for meatballs)
  • • 1/2 tsp freshly ground pepper (for meatballs)
  • • 2 Tbsp olive oil (for cooking meatballs)
  • • 2 Tbsp olive oil (for sauce)
  • • 4 garlic cloves, finely chopped (for sauce)
  • • 28 oz can San Marzano tomatoes, with juices
  • • 1 tsp Italian seasoning
  • • 1 tsp kosher salt (for sauce)
  • • 1/2 tsp sugar
  • • 1/4 tsp crushed red pepper flakes
  • • 1 lb ditalini (or pasta of choice)
  • • reserved pasta water
  • • 1/2 cup grated parmesan (for pasta)
  • • Freshly chopped parsley, for serving

Instructions

  1. Preheat oven to 400°F convection (or 425°F regular bake). Bring a large pot of generously salted water to a boil.
  2. In a small bowl, combine panko breadcrumbs and milk. Stir and let rest for about 10 minutes until the breadcrumbs absorb the milk.
  3. In a large bowl, add the ground chicken, parsley, garlic, grated parmesan, egg, salt, and pepper. Add the hydrated breadcrumbs and mix until evenly combined.
  4. Drizzle 2 Tbsp olive oil on a baking sheet. Form meatballs using 1 Tbsp of mixture each and place on the baking sheet, rolling them in the oil. Bake for 12–15 minutes until the internal temperature reaches 165°F and the bottoms are browned. Optionally broil for 2–3 minutes to brown the tops.
  5. In a large pot or pan with a lid, heat olive oil over medium heat and add garlic. Cook for 1 minute until fragrant, then add San Marzano tomatoes, crushing them by hand as you add them. Add Italian seasoning, salt, sugar, and red pepper flakes. Bring to a simmer over medium-high heat, breaking up remaining chunks. Cover and simmer on low for 15 minutes. Turn off heat.
  6. Boil the ditalini until very al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, drain, and transfer pasta into the sauce.
  7. Turn heat to medium and add 1/4 cup pasta water. Mix pasta with sauce and add meatballs. Continue cooking 2–3 minutes until pasta reaches desired tenderness, adding pasta water as needed. Turn off heat and stir in grated parmesan.
  8. Top with freshly chopped parsley and enjoy.