Ingredients
Scale
For the Meatballs:
- 1½ pounds ground chicken
- ½ cup breadcrumbs (Italian seasoned or plain)
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
For Assembly:
- 3 cups marinara sauce (store-bought or homemade)
- 1½ cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
- 1 pound pasta (spaghetti, penne, or your choice)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, minced garlic, egg, parsley, oregano, salt, pepper, and onion powder. Mix gently with your hands until just combined—don’t overmix or the meatballs will be tough.
- Roll the mixture into meatballs about 1½ inches in diameter (roughly the size of a golf ball). You should get about 20 meatballs.
- Place the meatballs on your prepared baking sheet, spacing them about an inch apart. Bake for 15 minutes until they’re lightly browned and mostly cooked through.
- While the meatballs bake, warm your marinara sauce in a large oven-safe skillet or baking dish. If you’re cooking pasta, get that water boiling now.
- Remove the meatballs from the oven and transfer them to the skillet with the marinara sauce. Spoon some sauce over the top of each meatball.
- Sprinkle the shredded mozzarella cheese evenly over the meatballs. Return the skillet to the oven and bake for another 10-12 minutes until the cheese is melted and bubbly.
- While the meatballs finish cooking, prepare your pasta according to package directions. Drain and set aside.
- Remove the meatballs from the oven and let them rest for a few minutes. Garnish with fresh basil if desired.
- Serve the meatballs and sauce over your cooked pasta. Pass extra Parmesan at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
