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Chicken Meatballs in Marinara

If you've never made meatballs with ground chicken,  you need to try this recipe!  The meatballs are tender and filled with fresh herbs, plus a tiny hit of heat from the red pepper flakes.  Using chicken instead of beef creates a much lighter meatball without sacrificing any flavor or heartiness.

An added bonus for busy weeknights -- use your favorite jarred marinara sauce.  I'm partial to Rao's, but use whatever you have on hand.

When you make this dish, don't forget to tag your pic #amenuforyou so I can see what's cooking in your kitchen!  When you tag me in your pics it's like giving me a virtual high five which seriously makes me SO happy!!

Lightly adapted from What's Gaby Cooking.

 

Chicken Meatballs in Marinara

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Serves: 4 Total Time: 45 minutes

Ingredients

  • 1 pound ground chicken
  • 1/2 cup grated Parmesan
  • 1/3 cup panko breadcrumbs
  • 1 egg, lightly beaten
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/2 cups flour
  • olive oil
  • 1 jar marinara sauce
  • Garnish on top:
  • Chopped fresh parsley \
  • Grated Parmesan

Instructions

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Notes

You can eat these meatballs as a complete meal and serve with a salad OR serve over pasta OR roasted spaghetti squash.

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