Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.
These Italian chicken meatballs go perfectly with al dente spaghetti and red sauce.
Servings and Ingredients
|1 (1-lbs.) pkg. 93%-lean ground chicken|
|¼ c. Hy-Vee Italian bread crumbs|
|¼ c. Hy-Vee grated Parmesan cheese, plus additional for garnish, if desired|
|¼ c. green onions, finely chopped|
|1 Hy-Vee large egg, beaten|
|½ tsp. Hy-Vee Italian seasoning|
|¼ tsp. Hy-Vee black pepper|
|⅛ tsp. Hy-Vee salt|
|1 (17.6-oz.) jar Gustare Vita tomato pasta sauce|
|5 c. Hy-Vee spaghetti, cooked; hot|
|Fresh basil, for garnish, if desired|
Things To Grab
- Large rimmed baking sheet
- Large bowl
Gently combine ground chicken, bread crumbs, Parmesan cheese, green onions, egg, Italian seasoning, pepper, and salt. Shape mixture into balls with 1-1/4-inch scoop or moistened hands.
Place meatballs on prepared baking sheet about 1-inch apart. Bake for 4 to 8 minutes, turning once halfway through until internal temperature reaches 165 degrees. Drain on paper towels.
Hyvee Culinary Expert TipTo cook meatballs in a skillet, spray a large nonstick skillet with Hy-Vee nonstick cooking spray. Working in batches, cook meatballs in skillet over medium heat for 4 to 8 minutes, turning often. Drain on paper towels.
For sauce: Heat pasta sauce in saucepan. Serve sauce over meatbllas and cooked spaghetti. Garnish with additional Parmesan cheese and fresh basil, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 95mg
- Sodium: 660mg
- Total Carbohydrates: 58g
- Protein: 35g
Hy-Vee Seasons Magazine November 2021