Tomato Chicken Meatballs
I love easy, as long as easy still tastes great. And, since I hate to cook dinner, I am always on the hunt for an easy recipe. This recipe from 12 tomatoes fits the bill perfectly. It can be made early in the day and popped in the when it is time for dinner. I used about 2 lbs. of ground chicken because my store only had 16 oz. packages. I didn’t change anything else in the recipe and I got a ton of meatballs (about 18, 2” meatballs). Perfect for a crowd or for freezing half for another meal later. Enjoy.
1½ lbs. ground chicken
2 cups tomato sauce (homemade or store bought)
½ cup grated Parmesan cheese
½ cup seasoned breadcrumbs
¼ cup milk
¼ cup fresh parsley, chopped
2 slices white bread
2 cloves garlic, minced
1 large egg
½ white onion, finely chopped
2 tsp. Italian seasoning
¼ tsp. red pepper flakes (optional)
Kosher salt and freshly ground pepper
Preheat oven to 400 degrees
Soak bread slices in milk in a small bowl until liquid is absorbed.
In a large bowl, combine chicken, Parmesan, breadcrumbs, parsley, garlic, and onion together.
Add milk-soaked bread and egg to the meat and mix to incorporate.
Roll meat into balls (I like to make them bigger, 2” or so), then transfer to a large baking dish.
Cover with tomato sauce and sprinkle with Italian seasoning evenly over top. Place baking dish in oven and bake for 20-25 minutes (depending on size of meatballs) or until cooked all the way through, but still tender.
Serve alone or with pasta or veggies. (I served mine with crusty French bread).
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