Description
Tender ground chicken meatballs are baked to perfection and served over your favorite pasta, all smothered in a rich tomato sauce. This comforting dish is ideal for family dinners and is sure to delight everyone at the table!
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs (preferably Italian seasoned)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta (spaghetti, penne, or your choice)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Extra grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, dried oregano, salt, and black pepper. Mix until just combined, being careful not to overmix.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Lightly spray the meatballs with cooking spray or drizzle olive oil over the top.
- Bake for 20-25 minutes, or until cooked through and reaching an internal temperature of 165°F (74°C), turning halfway for even browning.
- While the meatballs are baking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, stirring occasionally.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes.
- Pour in the crushed tomatoes, stir in dried basil and sugar (if using), and season with salt and pepper. Let the sauce simmer on low heat for 10-15 minutes.
- Reserve about 1/2 cup of pasta water, then drain the pasta. Add the drained pasta to the skillet with the sauce, tossing to combine. Adjust the sauce consistency with reserved pasta water if needed.
- Once the meatballs are done, let them cool for a few minutes. You can add them directly to the pasta and sauce or serve them on the side.
- Gently fold the meatballs into the pasta and sauce mixture, ensuring they are well coated.
- Plate the pasta and meatballs, garnishing with fresh basil leaves and extra grated Parmesan cheese.
Notes
- For added flavor, consider using homemade breadcrumbs or adding spices to the meatball mixture.
- You can substitute ground chicken with ground turkey or beef if preferred.
- This dish can be made ahead of time and reheated, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes