If you’re looking for a fresh twist on a classic chicken meatball recipe, these Chicken Caprese Meatballs bring all the bright flavors of summer into one irresistible dish. Made with lean ground chicken, these tender meatballs are first seared in a skillet for a golden crust, then baked until perfectly juicy. They’re returned to a pan of blistered cherry tomatoes that burst with sweetness, then finished with creamy burrata and fresh basil for that signature Caprese flavor.
Why you will love this chicken meatball recipe?
Have a package of ground chicken in your refrigerator? This Chicken Caprese meatball recipe is exactly what to make with it.
- Made with lean ground chicken – A lighter, high-protein alternative to traditional beef meatballs without sacrificing flavor.
- Flavor-packed meatballs – Made with ricotta, Parmesan or Pecorino Romano, and Italian seasonings for tender texture and lots of flavor.
- Big Caprese flavor – Sweet pan blistered tomatoes, creamy burrata, and fresh basil bring bold, fresh flavor to this chicken meatball recipe.
- Golden, juicy texture – The meatballs are seared for caramelized edges, then baked to keep them tender and moist.
- Healthy but satisfying – Comfort food vibes with fresh ingredients that won’t feel heavy.
- Ready in about 30 minutes – Perfect for busy weeknights when you want something homemade and impressive.
- Versatile for serving – Serve over pasta, spoon onto crusty bread, or enjoy as a low-carb option on its own.
How to make this Caprese chicken meatball recipe.
Honestly, this was another one of those recipes that came about using ingredients I had on hand.
Ground chicken is so versatile as it can take on so many flavors vs. beef. Check out a few of them–Mediterranean Chicken Meatballs or my Chicken Crusted Taco Pizza.
Starting with the meatballs, I knew I wanted flavorful and moist meatballs so went with ricotta, Parmesan or pecorino Romano cheese and Italian seasoning. Oh, and, of course, garlic.
Once you prepare the chicken mixture and gently combine, the chicken meatballs are pan seared for a light and flavorful coating.
After a minimal bake time in the oven, the meatballs are added to a pan of sautéed tomatoes, garlic and white wine.
Pieces of burrata or fresh mozzarella are scattered on top and heated just until melted with a blast of fresh basil on top. There you have caprese chicken meatballs.
Caprese Chicken Meatballs Recipe Tips.
The chicken meatballs
Use your preference of ground chicken. This recipe was tested using 99% fat free ground chicken.
The secret ingredient in these caprese chicken meatballs is ricotta. Ricotta cheese adds moisture and provides a fluffy texture you will love.
When preparing meatballs, do not overwork the “batter.” For the most tender meatballs, thoroughly mix the seasoning/binder ingredients together first, then add the meat and mix just until everything is combined.
Use an ice cream/cookie scooper to make perfect, evenly sized meatballs. There is no need to shape them with your hands. Lightly scoop and drop into the preheated pan.
I prefer to “pan sear” the meatballs for a caramelized exterior and extra flavor.
When pan searing, be sure to leave space between meatballs for the best color and so they don’t steam. Pan sear for about 2-4 minutes per side, watching carefully.
If you prefer to skip this step, place the raw meatballs directly in the oven on a rimmed baking sheet. Bake them at 400F for about 20 minutes or until done at 165 degrees F, depending on the size of the meatballs.
Making pan seared tomatoes.
Pan seared tomatoes are quick, simple, and so flavorful.
This recipe calls for the small grape tomatoes. I also use the small multi-colored tomatoes sold in packages.
Slicing the tomatoes in half allows for flavor on all sides of the tomato.
Cooking the tomatoes in the same pan as the meatballs adds more flavor and there is less to clean up.
I love to pan sear tomatoes because the sugars in the tomatoes caramelize which means lots of flavor.
The white wine and garlic are added to the pan seared tomatoes and simmered before adding the meatballs, cheese, and basil.
Caprese Chicken Meatballs
Moist and flavorful chicken meatballs surrounded by pan seared tomatoes, garlic, and white wine covered in melted burrata and fresh basil.
3-4
servings15
minutes20
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Caprese chicken meatballs
1 pound of ground chicken (I use 99% fat free)
1/2 cup of unseasoned bread crumbs
1/4 cup of whole milk ricotta
1/4 cup of fresh and finely grated parmesan or pecorino Romano cheese
1 g arlic clove, finely minced or pressed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon salt
1-2 Tablespoons of olive oil (for pan searing)
- Pan seared tomatoes
4 cups of grape tomatoes/multicolored tomatoes, sliced in half
1/4-1/2 cup white wine or chicken broth
1 small clove of garlic, finely minced or pressed
1-2 Tablespoons of olive oil
A pinch or two of each: oregano, thyme, salt, pepper to taste
- Additional ingredients
2-2 ounce balls of fresh burrata or mozzarella
5-6 Fresh basil leaves to taste
Additional Parmesan for serving
Directions
- Heat oven to 400F. Prepare a rimmed sheet pan with parchment paper or lightly coat with olive oil. Set aside.
- Slice tomatoes in half and lightly salt, set aside.
- Prepare and Bake the Meatballs
- Heat a large non stick skillet with 1-2 Tablespoons of oil on medium heat.
- In a medium sized bowl, mix together the 1/2 cup bread crumbs, 1/4 cup ricotta, 1/4 cup Parmesan, finely minced garlic, 1/2 teaspoon each oregano, thyme, salt, and onion powder, and a few turns of fresh cracked pepper, until combined. Add the ground chicken to the bowl and mix lightly with your hands. Do not over mix.
- Using a 2 tablespoon ice cream/cookie scooper, lightly scoop the batter and drop the meatballs in hot pan with oil. If you do not have a scooper, shape into meatballs with hands.
- Cook about 3 mins per side. Do not touch for at least the first 2-1/2 minutes to allow for a crust to form. Or skip this step and bake them for 20 minutes.
- Remove meatballs from skillet and add to a baking pan. Bake the chicken meatballs for 12-15 minutes. Less for smaller meatballs. You will add these to the tomatoes later for a few minutes, so you do not want to overcook them. The temperature of cooked ground chicken is 165 degrees F.
- Pan Seared Tomato Sauce
- While meatballs are baking, add 1-2 Tablespoons of olive oil to the same skillet and turn up the heat to medium high.
- To the hot oil, add the sliced grape tomatoes, a pinch each of oregano, thyme, onion powder. If possible, make sure the tomatoes are one layer in the pan.
- Allow tomatoes to sit in pan for 1-2 minutes for color. Then stir occasionally. You will want some color (flavor!) on the tomatoes.
- Once the tomatoes dry up in the pan, reduce the heat to medium and add white wine (or chicken broth) and fresh garlic. Stir and reduce liquid until desired amount. Taste and add more seasoning if needed.
- Add the baked meatballs to the pan with tomatoes. Turn the heat down to medium low.
- Tear off bits of burrata or mozzarella and scatter on top of tomatoes and meatballs, top with some of the fresh basil. Leave some basil for garnish.
- Cover with a lid or until cheese melts about 5 minutes or place under the broiler.
- To serve, add additional fresh basil and finely grated Parmesan.
Notes
- Serving ideas: This dish is awesome as it is with a side salad and a nice chunk of bread. You can also serve on top of pasta or with your favorite sauce (red or white).
- Storage: Covered container for up to 4 days. Or, freeze meatballs only in a freezer storage bag.
- Reheat: Microwave for one minute. In the oven, place meatballs in a baking dish, covered with foil at 350 degrees F until heated through, about 15-20 minutes.
- This recipe is dedicated to my friend, Allison, who passed away from cancer February 14, 2026. She was the first of my friends to try one of my recipes and this was the one she made.
Looking for more ground chicken recipes?
