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Chicken meatballs in tomatobasil sauce
Stroller Envy

Chicken Meatballs in Tomato Sauce

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup grated zucchini firmly squeezed dry before measuring
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt divided
  • 1 tablespoon olive oil
  • 1 lb cherry tomatoes halved
  • 2 garlic cloves minced
  • 1/4 cup water
  • 1/2 teaspoon dried oregano
  • 8 oz dry spaghetti

Method
 

  1. Heat oven to 425°F; line a sheet pan with parchment. Gently mix chicken, zucchini, egg, breadcrumbs, Parmesan, garlic powder and 1/4 teaspoon salt. Form 16 meatballs; place on pan.
  2. Bake 15–20 minutes, until centers reach 165°F.
  3. Meanwhile, heat oil in a large skillet over medium heat. Stir garlic 30 seconds. Add tomatoes, water, oregano and remaining salt; simmer 15–20 minutes, stirring and crushing tomatoes, until saucy.
  4. Boil spaghetti according to package directions; drain. Add cooked meatballs to sauce; simmer 2 minutes and serve over spaghetti.

Notes

Equipment: sheet pan, large skillet, large pot, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.