Chicken Meatballs – Homemade Recipe

Chicken Meatballs – Homemade Recipe

Chicken Meatball Recipe:

Learn how to make these delicious and amazing Chicken Meatballs. This chicken meatball recipe is easy to follow and you will be glad you tried it.

Making a classic meatball dinner with chicken instead of beef might seem a bit unconventional but once you try it, you will understand why it makes a nice tasty alternative.

The texture of chicken meatballs is moist and tender, owing to the ground chicken used in their preparation.

Health Benefits of Chicken Meatballs

Chicken is a lean protein source, making chicken meatballs a healthier option compared to beef or pork meatballs.

They are lower in saturated fat and calories, making them suitable for those looking to reduce their fat intake while still enjoying meaty flavours.

4 people


Great For:
lunch OR dinner


Cooking Time:
45 – 60 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients for Sauce

  • 1 Onion
  • 3 tbsp Oilve Oil
  • 4 Cloves of Garlic
  • 1 tsp Oregano
  • 1/2 tsp Tumeric
  • 4 Fresh Tomatoes
  • 1 Tin of Chopped Tomatoes
  • 1 Small Carrot
  • 100g Water
  • 2 Large Handfulls of Fresh Basil
  • 1/4 Tube Tomato Puree
  • 4 Cells of Celery

Ingredients for Meatballs

  • 2 Chicken Breast
  • 1 – 2 Cloves of Garlic
  • 1/2 Spring Onion
  • Parsley
  • Salt & pepper
  • Breadcrumbs
  • Paprika
  • 2 Eggs
  • Parmesan Cheese for topping
  • 3 tbsp Olive Oil

Chicken Meatballs -Method – Instructions


Preparing the Tomato Sauce

Peel and dice your onion.

Roughly chop or crush the peeled garlic.

Cut up four cells of cellery to about 1/2 cm chuncks.

Chop up the fresh tomatoes into small chunks.

Grate your carrot.

Gather your fresh basil leaves and roughly chop.

Cooking the Tomato Sauce

Into a saucepan add your olive oil.

Turn the heat on to medium.

Add your onions, garlic, celery and grated carrots.

Mix the ingredients together.

Put a lid on and sauté for 5 – 10 minutes.

After 5 – 10 minutes add some salt & pepper.

Then add your fresh tomatoes and your tin of chopped tomtoes.

To the empty tin of tomatoes, add your water and swirl it around before adding the water to the saucepan, ensuring to not waste any of that lovely tomato flavour.

Place your tomato puree into the saucepan.

Now add your tumeric and oregano and fresh basil.

Give all the ingredients a mix around.

Time now to put the lid on and let the flavours infuse together while letting it cook on a slow heat for 45 minutes, occassionally giving it a stir.

In the meantime while your tomato sauce is cooking lets prepare the Chicken Meatballs

The easiest way to have ground chicken is to ask your local butcher to mince the chicken breasts for you.

Alternatively you can cut your chicken breasts into very small pieces yourself. It is easier to work with when cut up nice and small.

Finely dice your spring onion.

Into a large mixing bowl add your finely ground minced chicken and your finely diced spring onion.

Season with salt and pepper. If you wanted a bit of a spicy chicken meatball, then add 1/2 tsp of chill powder or chilli flakes.

Whisk your eggs and then add to the bowl with your chicken.

Add your garlic and your breadcrumbs to the bowl.

Put in your paprika and parsley.

Grate a bit of your Parmesan cheese into the bowl. Any rich and distinctive strong cheese would be good like Parmigiano Reggiano Dop or something like it.

Intially mix ingredients with a fork.

Then the best way to combine the ingredients for chicken meatballs, is to get your hands into that mixing bowl and really bind the ingredients into a firmer mixture, where the mixture will come away from the edge of the bowl.

Now pull small pieces of the mixture and make little ball shaped meatballs.

From this amount of ingredients, you need to aim to make about 16 meatballs.

You are ready to cook your chicken meatballs.

Check on your Tomato Sauce

After about 45 minutes your tomato sauce will have changed colour and smell amazing.

At this stage you want to place your sauce into a tall jug and liquidise with a hand blender, or you can put the sauce into a liquidiser.

Once the tomato sauce is nice and smooth, empty it back into the saucepan and put the lid on. You can cook it on a very low heat while you cook your chicken meatballs.

Cooking your Chicken Meatballs

Into a frying pan, pour in some olive oil.

Place your chicken meatballs into the frying pan on a low to medium heat.

You can turn your chicken meatballs in the pan by flicking them in the pan or you can turn the meatballs with some tongs.

Moving and jerking your frying pan to move the chicken meatballs ensures the shape of the balls will stay nice and round.

However when you use tongs, it may squash the meatballs a little, slighly altering the shape.

If the shape is altered slightly it doesn’t matter. They still taste amazing.

Ensure the chicken meatballs are nice and brown, so you know they are cooked well. This process will vary depending on your heat, but will take roughly about 10 minutes.

While the chicken meatballs are cooking nicely, this is the perfect time to cook your spaghetti.

Place your speghetti pasta into a pot of boiling water and cook to the packets instructions.

Chicken Meatballs & Tomato Sauce & Spaghetti

Add those gorgeous chicken meatballs to that wonderful homemade tomato sauce.

Gently mix the meatballs into the sauce.

Once your spaghetti is cooked, drain in a seive and pour over some boiling water from the kettle onto your spaghetti.

Spread your spghetti onto the plate.

Place your wonderful flavoursome chicken meatballs and homemade tomato sauce in the centre of your spaghetti pasta.

Grate some parmesan cheese over the top of your meatballs and sprinkle some parsley over the cheese.

Serve and enjoy.

Happy Cooking


Do you want that brilliant Tomato Knife?

Greenway supplies sell the most wonderful kitchen products to either the residential home as well as for commercial use.

For to make this really tasty homemade tomato sauce, I used some fresh tomatoes.

I used their tomato knife.

This knife sliced through the fresh tomatoes with ease.

Tomato skins can be quite tough to cut through but not with this special tomato knife.

Click here to order your tomato knife, like the one I showed you on the video.

I highly recommend this tomato knife.

Happy Cooking


LifeStyle With Sharon

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How to Make a Cheese Burger

How to Make a Cheese Burger

How to Make a Cheese Burger:

A Homemade Cheese Burger  is something you need to know if you like burgers. A homemade burger is the best.

Cheese burger is a delicious meal. This cheese burger recipe is so easy to make and extremely tasty.

I show you two different ways on how to make a tasty homemade burger.

One method is using egg and bread crumbs and the other method you don’t need an egg or breadcrumbs.

These two methods give a slightly different flavour to each burger.

There are two different ways that I  show you on how to make a double decker cheese burger and I show you how to make a burger in a bap accompanied by bacon and fried egg.

Burgers or a cheese burger at a BBQ is a must. Homemade coleslaw goes really nice with a juicy homemade cheese burger.

For more dinner ideas check out the main courses blogs and enjoy browsing through the website and trying some of the wonderful recipes.

Hope you like watching the video on How To Make a Cheese Burger.

Enjoy making yours.


LifeStyle With Sharon

3 – 4 people


Great For:
a BBQ or comforting dinner


Cooking Time:
20 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients for Option 1

  • 20g onion – for beef pate
  • 1/2 onion – for frying and putting in your bap
  • 500g beef mince (130 – 150g per burger)
  • ½ tsp cayenne pepper
  • 1tsp turmeric
  • 15g cheddar cheese per burger for the centre
  • Lettuce or rocket or spinach
  • tomatoes
  • cucumber
  • 1 tbsp mayonnaise
  • 1 tsp BBQ sauce

Double Decker Cheese Burger – Method & Instructions for Option 1

Dice up some onion.

Place onion and mince into a bowl.

Season with salt & pepper.

Add turmeric and cayenne pepper.

Mix it all together with your hands.

Weigh out 130g of the mince for each burger (maybe up to 150g if you want a really big one).

Squash it together and make a ball shape.

Flatten with your hand especially in the middle section.

Place 15g square of cheddar cheese in the centre of the beef pate.

Gather the beef pate around the cheese, and then flatten again so it is about ½inch to 1inch thick.

Cook in a frying pan on a low to medium heat on one side or cook on a BBQ.

Cut onion rings and cook along with the burger.

Flip over the burger to cook other side and place a cheese slice on the top of that cooked side so it melts as the second side is cooking.

In the meantime mix mayonnaise and BBQ sauce in a dish ready to put on your burger bun.

Slice up cucumber and tomatoes ready to put in your burger bun.

Once the burger is cooked put on a plate.

Brown the inside of the burger bun in the frying pan.

Build your burger bun – put mayonnaise and BBQ sauce mix on the bottom bap, then green salad e.g rocket or lettuce or spinach leaf, then cucumber, then tomato, then  burger and then the onion then top of burger bun if you want a single. But if you want a monster of a cheese burger repeat the building process on top of a middle burger bap.

Serve with homemade coleslaw if you want.

Click here for more recipe blogs.

Ingredients for Option 2

  • 500g mince
  • 50g breadcrumbs
  • 2 tbsp tomato puree
  • 20g dices onions
  • Salt & pepper
  • 1 tsp Turmeric
  • ½ tsp Cayenne pepper
  • Handful chopped fresh parsley or 2 tsp dried parsley
  • 1 egg yolk
  • 1 egg
  • 2 bacon rashers
  • burger bun

Beef Burger with Bacon and Egg – Method & Instructions for Option 2

Separate egg yolk and discard egg white.

Put mince, breadcrumbs, tomato puree, onions, parsley, cayenne pepper, turmeric, salt & pepper, and egg yolk in a bowl.

Mix all together with hands.

Take out 130 – 150g of mixture and form it into a ball shape then place on worktop and flatten into a burger shape – ½ – 1 inch thick.

Cook in a frying pan on a low to medium heat on one side or on a BBQ.

Cut onion rings and cook along with the burger.

Flip over the burger to cook other side and place a cheese slice on the top of that cooked side so it melts as the second side is cooking.

Fry egg and bacon.

Build burger bun – buttered bap bottom first, then burger with cheese slice, then the fried onions, then fried bacon, then the fried egg, then tomato (fried or cold) and then finished burger bap top.

Serve with chips if you want.

Happy cooking and enjoy.


LifeStyle With Sharon.

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Chicken Neapolitan Recipe Blog

Chicken Neapolitan Recipe Blog

Chicken Neapolitan Recipe:

Chicken Neapolitan is a wonderful chicken dinner.

My particular recipe for chicken Neapolitan comprises of large pieces of succulent chicken breasts infused with a really tasty tomato sauce and spaghetti pasta mixed in with the chicken and sauce.

This beautiful recipe for chicken Neapolitan is extremely easy to make once you know how.

It involves simple ingredients that would be in our store cupboards.

And making this chicken Neapolitan takes no time at all. A wonderful easy dinner to make, so go on try it.

Why not check out another great chicken and pasta recipe like chicken chow mein. Another lovely recipe blog you can try is Mini Individual Chicken Pies. Or you may like to try a classic pasta dish like Carbonara Pasta.

2 people


Great For:
dinner OR lunch


Cooking Time:
30 – 40 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 1 onion
  • 4 garlic cloves
  • 4 fresh medium sized tomatoes
  • 2 chicken breasts
  • Olive oil for frying the chicken
  • 40g butter
  • 1 can of chopped tinned tomatoes
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp ginger
  • 1 tsp parsley
  • 1 tsp oregano
  • 3 tsp basil
  • 1 tbsp brown sugar
  • 200g spaghetti
  • parmesan cheese

Chicken Neapolitan – Method & Instructions

Dice up onion.

Peel garlic and either dice or put in garlic crusher.

Chop up tomato into small pieces. There is no need to remove the skin.

Cut chicken into thick strips about an inch thick.

Put the olive oil in a deep pan.

Fry the chicken pieces in the deep pan on a slow heat.

While the chicken is cooking, you can make the tomato sauce.

To make the tomato sauce for the chicken Neapolitan

Melt the butter in a pot.

While you are cooking the sauce, remember to turn the chicken breast pieces.

Once the butter has melted, add the garlic, onions, fresh tomatoes, tin tomatoes and half a tube of tomato puree.

Mix all those ingredients with a wooden spoon. Your heat on the cooker should be of medium heat.

Add salt, pepper, turmeric, cumin, ginger, parsley, oregano, parsley and brown sugar (white is fine instead) into the tomato sauce.

Give the herbs a good stir into the tomato sauce.

Let it simmer away while the chicken pieces are cooking.

It is a good idea to cook tomato sauce in a deep pan as it can splash and be a bit messy.

Don’t forget to keep an eye on your chicken, turning it occasionally. Ideally you don’t want it crispy.

After 10 – 15 minutes, the tomato sauce now needs to be poured into the deep pan with the chicken.

Give the chicken and sauce a stir, making sure the chicken pieces are all covered well by the sauce.

Cook the chicken and tomato sauce for a further 10 minutes.

Chicken Neapolitan – Time for Spaghetti

While the tomato sauce and chicken is cooking, this is the time to cook the spaghetti pasta.

Place the spaghetti in a pot of hot water and cook for about 12 minutes or as directed on the packet.

Drain the pasta and rinse off starch with hot water.

Then add your cooked spaghetti into the deep pan of chicken and tomato sauce.

Mix it all around; making sure your spaghetti gets covered by the tomato sauce.

Serve it on a plate and grate some parmesan cheese on your chicken Neapolitan.

Enjoy your delicious chicken Neapolitan.

If you want to have a nice dessert after, then check out our dessert recipe blogs.

Happy cooking.


LifeStyle With Sharon

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How to Make a Mini Chicken Pie

How to Make a Mini Chicken Pie

Mini Chicken Pie:

Mini chicken pie with vegetables and homemade shortcrust pastry is so yummy!!!!

I am so glad to be sharing this recipe for mini chicken pie with vegetables and homemade shortcrust pastry with you.

There are two reasons why it is good to make an individual mini chicken pie.

Firstly for presentation, having an individual mini chicken pie with vegetables looks delectable on a persons plate.

Secondly this mini chicken pie is fantastic to make and then put in your freezer ready for future use.

Suitable for the freezer 

When you live alone it is the perfect way to make sure you eat a good meal. It is portioned correctly and easy to take out the freezer and heat in the oven when ever you want it. There would be no waste of food, which can happen when living on your own.

If you have a busy household and not everyone can eat at the same time, then a mini chicken pie with vegetables is perfect to suit that environment.

I have showed you how to make your own shortcrust pastry. But of course you can cheat a little and buy the readymade pastry if you wanted to.

Personally though I love the flavour more of the homemade pastry I make myself. The texture and flavour is so nice. It goes perfect with this homemade mini chicken pie. So go on be brave and try making the pastry yourself.

And once you know how to make the shortcrust pastry, it is very easy to do. It doesn’t take long either.

Below I have given you the recipe for the shortcrust pastry. I have given you the ingredients and the method for the filling base. Then I give you four options to chose from – different types of sauces.

I hope you try all of the four variations of mini chicken pie with vegetable and the homemade shortcrust pastry. (Hopefully Homemade !!!!!!)

They are all wonderfully flavoursome. I genuinely can’t decide what my favourite is. I make all four and freeze them. And randomly just take one out for dinner.

Other Pastry Recipes

Another delicious pie recipe is vegetable pie. If you fancy a dinner without meat occassionally then this pie is full of flavour and worth making and trying.

Or why not try a chicken, leek and potato pie.

If you love the shortcrust pastry then I would recommend the traditional cornish pasty recipe on my blog.

One of my favourites and it is very popular is the vegetable spring rolls made with filo pastry.

Talking of filo pastry, another great recipe is cheese and chicken pizza made with filo pastry. Wow amazing homemade pizza.

For other great recipes browse the website and check out other blogs.

Enjoy the website and have fun cooking/

4 adults


Great For:


Cooking Time:
50 – 60 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


For Shortcrust Pastry

  • 350g plain flour
  • 175g butter
  • 60ml Water Approx


For Mini Chicken Pie Filling

  • 1 chicken breast
  • 120g carrot
  • 80g broccoli
  • 50g leek
  • 130g potatoes
  • 40g spinach
  • olive oil for frying
  • salt & pepper

Shortcrust Pastry – Method & Instructions

Put flour into food processor

Cut butter into small pieces and add into flour

Blast flour and butter in the food processor for a few minutes

If you don’t have a food processor then you rub butter in the flour with your finger tips until you get a crumbly mixture. Make sure your hands and butter are cold

Check your mixture. If it is nice and crumbly and butter is evenly mixed with flour then turn the food processor back on and slowly add water

If making by hand just add water, mix with a knife then bring together with hands to form a large ball

Mixture will start to come together

Take out and combine the pastry by squeezing it in your hands to form a large ball

Wrap pastry in cling film and put in the fridge for half an hour. You can leave in longer, even over night. But if you do, pastry will be hard when you first take it out the fridge. You will need to leave it out in room temperature for about an hour until it softens before you try and roll it out

Mini Chicken Pie Base Filling – Method & Instructions

Cut up chicken breast into very small pieces

Dice up carrot very small

Cut broccoli into small pieces

Dice leek very small

Cut potatoes into small pieces

Cut spinach up nice and small

Put olive oil in a hot wok OR deep frying pan OR pot as an alternative to a wok

In a wok place your chicken, potato, carrot, leeks and broccoli and fry on a medium heat for 10 – 15 minutes

Season with salt & pepper

At the end of cooking the chicken and vegetable add the spinach

Devide mixture into 4 – one part for each individual mini chicken pie

Add one of the following options

Mini Chicken Pie

Method & Instructions for Option 1

White Sauce 

  • Melt 20g butter
  • Add 20g flour – any type
  • Continually mix for 1 minute – mixture will be very thick


  • Slowly add small bits of milk and keep stirring – 200 – 220g milk
  • It will remain thick at first but will get thinner as you add more milk
  • Add ½ tsp paprika

Mini Chicken Pie

Method & Instructions for Option 2

Chicken Stock

  • Into a pot add 2 stock cubes
  • Add 360ml hot water and let it dissolve and cook on a low heat for a few minutes
  • In a cup add 4 tsp flour – any type
  • Add 8 tsp water and mix flour and water


  • Add flour mixture into the pot of stock cube and water mixture
  • Cook for about 5 minutes. Flour may clump together but then it will dissolve
  • Then place that sauce into the chicken & vegetable mixture

Mini Chicken Pie

Method & Instructions for Option 3

Curry Sauce

  • To add a curry sauce to just 4 pies you can use a curry powder from a tin and add water
  • Put 8 heaped tsp of curry powder in a cup
  • Add 320ml hot water and stir


  • Empty the sauce into a saucepan and cook on a low heat for a few minutes until it thickens
  • Add the curry sauce to the chicken & vegetable mixture

Mini Chicken Pie

Method & Instructions for Option 4


  • Add 200g of cheddar cheese to the cooked chicken & vegetable mixture and mix

Putting the Mini Chicken Pie together – Method & Instructions

Pre-heat the oven on Gas 5 / 190°C / 375°F

Cut pastry into four pieces

Sprinkle some flour onto your worktop area

Sprinkle flour onto your rolling pin

Roll each piece of pastry out to about 1/4 inch thick

Cut circle for the base of your pie (it doesn’t matter if it is a bit big, it can be cut later)

Cut the lid for your pie

Place the pastry base into your tins (see the video for example)

Make sure your chicken & vegetable mixture is cooled

Then put each portion of chicken & vegetable filling mixture on the pastry base – making sure not to put it on the sides

Then dip your finger in some egg or milk and with your finger touch all the edges making sure it is wet with the milk or egg

Do the same around the edges of the lids

Place the lids on top (milked side down)

Press down the edges with your fingers to get a seal all round the mini chicken pie

To tidy it up you can cut around the edges to make a better shape

With a knife put a few holes in the top of your mini chicken pie for the air to escape

Pressdown the side with a fork making a nice decorative finish for your individual mini chicken pie. This will also ensure it is sealed properly

Place in the oven for 25 – 30 minutes

Enjoy your delicious mini chicken pie with vegetables and shortcrust pastry

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