Sensational chicken meatballs in tomato sauce.

chicen meatballs in tomato sauce with parmesan on top

5 from 1 reviews

Delicious gluten-free chicken meatballs in tomato sauce that your whole family will love. A great alternative to a takeaway dinner.



500g of organic or free-range chicken mince. I always use chicken thigh mince.

1/2 brown onion (though any onion will work) very finely chopped or grated. If your food processor can handle a small amount like this, use it to chop your onion very small. 

1/4 cup of any cooked rice

1 handful of baby spinach finely chopped

1 free-range egg

salt and pepper

3 tbsp of extra virgin olive oil 

For the tomato sauce:

1/2 onion, finely diced

500 ml passata (plain tomato sauce)

1/4 chicken or vegetable stock

1 tsp of maple syrup, to balance the acidity of the tomato sauce.

Salt and pepper

Grated parmesan cheese to serve


  1. In a large mixing bowl combine the chicken mince, rice, spinach, egg, salt, and pepper. Mix everything together. Don't be afraid to use your hands here.
  2. Heat some olive oil in a large frying pan. Form little balls from the chicken mixture. I rub a little bit of olive oil on my hands so the mince doesn't stick to my hands.
  3. Fry the chicken meatballs for 3-4 minutes on each side, until they look crisp and golden. Take them out, put in a bowl, and set aside.
  4. In the same frying pan (don't wash it) saute the onions for around 10 to 15 minutes, until the onions are soft and sweet. 
  5. Add the passata, maple syrup, and chicken stock, bring to the boil. Add the chicken meatballs to the tomato sauce and lower the heat. Simmer with the lid on for 20 minutes.
  6. Meanwhile, cook your spaghetti. 
  7. Dinner is ready to be served!


If you have time, refrigerate the chicken mixture before you roll the meatballs. It will help to keep them in the ball-shape.

They are perfect for meal-prep. Refrigerate them in an air-tight container for up to 3 days.



Keywords: chicken meatballs, chicken meatballs in tomato sauce, chicken dinner