These little meatballs are a hit in my house. Sometimes I make them ahead (refrigerate for a few days or freeze for longer storage) for crazy days. I promise they will taste so much better than any packaged meatballs you’ll even buy in the store. I only use ground chicken from my local butcher because it’s ground chicken breast and we really love the flavor of it.
But use what your family likes, even ground turkey would work well.
Ingredients
For Chicken Parmesan Meatballs:
- 2 pound ground chicken
- 1 cup bread crumbs (I use whole wheat)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 Tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons ground fennel
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
To serve:
- 26 ounces marinara
- 1/2 cup milk or cream
- 1 pound spaghetti
- 1 1/2 cups shredded mozzarella
- Fresh basil
Instructions
Make the meatballs:
- Combine all ingredients in a large bowl, mixing to thoroughly combine.
- Scoop onto 2 parchment lined trays (I made approximately 50 using a scooper that’s just larger than a Tablespoon). Bake at 425 degrees for 15-18 minutes or until cooked through.
To serve:
- In a large oven safe pot heat the sauce and cream while you cook the pasta in another pot according to package directions.
- Add pasta to sauce and toss to coat, adding pasta water for sauce to coat noodles as needed.
- Add meatballs and toss. Bake at 425 degrees until cheese is melted (or broil).
- Top with fresh basil and serve.
