Baked Chicken Meatballs in Tomato Sauce
230kcal
Ingredients
For the Meatballs
- 1 lb Ground chicken a lean alternative
- 1 cup Breadcrumbs can swap for gluten-free
- 1/2 cup Grated Parmesan cheese adds a cheesy depth
- 1/4 cup Fresh parsley chopped
- 1 large Egg acts as a binder
- 2 cloves Garlic minced
- 1 tsp Onion powder
- 1 tsp Italian seasoning
- 1/2 tsp Salt to taste
- 1/2 tsp Pepper to taste
For the Tomato Sauce
- 28 oz Canned crushed tomatoes choose unsalted
- 2 tbsp Olive oil for sautéing
- 1 tsp Garlic powder
- 1 tsp Dried basil or fresh
- 1 tsp Dried oregano
- 1/2 tsp Salt to taste
- 1/2 tsp Pepper to taste
- 1/4 tsp Red pepper flakes optional
Method
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Stir until just combined.
- Form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a lined baking sheet.
- Bake the meatballs for 20-25 minutes until cooked through and golden brown.
- In a saucepan, heat olive oil over medium heat. Add crushed tomatoes, garlic powder, basil, oregano, salt, and pepper. Simmer for about 10 minutes.
- Carefully transfer the baked meatballs into the saucepan with the tomato sauce and stir gently.
- Serve the meatballs over pasta, rice, or on their own, garnished with parsley or Parmesan.
- Enjoy the comforting flavors of your homemade dish!
Nutrition
Serving1meatballCalories230kcalCarbohydrates15gProtein18gFat12gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol70mgSodium480mgPotassium250mgFiber2gSugar4gVitamin A300IUVitamin C5mgCalcium100mgIron2mg
Notes
To store, keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.