Cheesy Chicken Meatballs in Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

Soft, mild chicken meatballs browned in a skillet, simmered in tomato sauce and blanketed with melty mozzarella. Ten pantry ingredients, one pan, and a flavour kids actually ask for again — scoop it over pasta or mop it up with warm bread.

Ingredients

• 1 lb ground chicken
• 3/4 cup panko breadcrumbs
• 1 large egg
• 1/3 cup finely grated parmesan
• 1 tsp dried oregano
• 1 tsp garlic powder
• 3/4 tsp salt
• 2 tbsp olive oil

• 24 oz jarred tomato pasta sauce
• 1 cup shredded mozzarella

Instructions

1. Heat the oven to 400°F (200°C). In a large bowl, combine the ground chicken, panko, egg, parmesan, oregano, garlic powder and salt. Mix with clean hands just until it comes together — overworking makes the meatballs tough.
2. With damp hands, roll the mixture into about 20 meatballs, each roughly 1 1/2 inches across, setting them on a plate as you go. The mix is soft; wetting your hands between every few balls keeps it from sticking.
3. Heat the olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. Add the meatballs in a single layer and brown for 4 to 5 minutes total, turning once or twice, until golden on two sides. They will not be cooked through yet.
4. Turn the heat to medium-low, pour the tomato sauce evenly over the meatballs and gently shake the pan to coat them. Let it bubble quietly for 2 minutes.
5. Scatter the mozzarella over the top and slide the skillet into the oven. Bake for 15 to 18 minutes, until the cheese is melted and lightly golden and a meatball cut in half is opaque throughout (165°F / 74°C in the centre).
6. Let the pan rest for 5 minutes so the sauce thickens and the cheese sets, then spoon into bowls.

Chef's tips

Nutrition (per serving, estimated)

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