An easy healthy and delicious chicken meatballs recipe. Learn how to make them using sweet peas and yogurt to keep them moist and tender. It’s kicked up a notch with chipotle pepper, which you can adjust up or down to your likeness. The meatballs can be made up to a day ahead. The chipotle marinara sauce is so perfectly flavored that you can use it as a dip as well. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!
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Chicken Meatballs with Sweet Peas in Chipotle Marinara Sauce
A healthy and easy chicken meatball recipe. It makes for a perfect makeahead dish. Serve for lunch or dinner over your favorite pasta.
Ingredients
- 2 pounds ground chicken I use organic (https://amzn.to/3pCoXmC)
- 2 tablespoons extra virgin olive oil
FOR THE MARINADE SEASONING:
- 1 cup sweet peas fresh or frozen (defrost if frozen)
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro finely chopped
- 1 shallot peeled and finely diced
- 2 tablespoons fresh garlic pressed in a garlic press or finely minced
- 1 tablespoon thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoon sea salt or kosher (adjust for your diet)
FOR THE CHIPOTLE MARINARA SAUCE:
- 2 tablespoon extra virgin olive oil
- 1 tablespoon fresh garlic pressed in a garlic press or finely minced
- 1/2 cup fresh cilantro finely chopped
- 1/2 teaspoon chipotle pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt or kosher. Adjust for your diet.
- 56 ounces marinara sauce I use Rao Marinara Sauce. (https://amzn.to/3pDK6wx)
Instructions
PREHEAT OVEN 425F DEGREES. I use the convection bake feature.
Let's Make the Marinade:
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In a large mixing bowl, add the sweet peas. Use a fork or potato masher to mash-up the peas. Mash until it looks mushy. Use your fingers if necessary to mash up any whole peas.
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Add in all of the remaining marinade ingredients. Use a spoon to mix thoroughly.
Let's Season and Shape the Meatballs:
Line a 1/2 sheet pan with parchment paper. Grease the parchment paper with olive oil or non stick spray.
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Add the ground chicken into the bowl with the marinade. Add the olive oil.
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Use your hands or a spoon to mix thoroughly. About 10 to 20 seconds. Do not over mix.
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Shape the meatballs into two inches round shape. Add the meatballs to the sheet pan spacing about 1 to 2 inches apart.
Let's Bake the Meatballs:
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Bake the meatballs for 25 to 30 minutes until lightly brown. Do not overcook.
WHILE THE MEATBALLS ARE BAKING, MAKE THE CHIPOTLE MARINARA SAUCE:
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In a heavy bottom pot, add the olive oil, and garlic. Stir. Turn on the heat to medium. Once the oil starts to heat up you will see the garlic starts to sizzle. Continue cooking the garlic for 30 to 60 seconds. Do not brown the garlic – adjust heat if needed.
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Add the cilantro and spices. Stir. Cook for 30 to 60 seconds until fragrant.
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Carefully pour in the marinara sauce. Season with the salt and black pepper if desired. Stir. Bring to a boil. Cover and reduce heat to low. Simmer 20 to 30 minutes.
LETS PULL IT ALTOGETHER:
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25 to 30 minutes later, remove the meatballs from the oven. Transfer the meatballs to the marinara sauce. Simmer for 10 minutes until the meatballs are cooked through.
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Turn off the stove and serve with your favorite pasta or just a side of vegetables. Enjoy.
Recipe Notes
Tutorial Video is available: Chicken Meatballs with Sweet Peas in Chipotle Marinara Sauce.
Nutritional Information will vary depending on actual serving size.
You may substitute ground turkey.
Wow. I bet these are delicious. Love the the flavors.
Thanks so much. Yum.