Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
These Italian chicken meatballs go perfectly with al dente spaghetti and red sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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 Tip
To 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.
Nutrition facts
Servings
540 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 95mg
- Sodium: 660mg
- Total Carbohydrates: 58g
- Protein: 35g
Daily Values
0%
Iron 20%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 8%