Chicken Meatballs in Spicy Marinara

Meatballs are the perfect addition to a sandwich, a bowl of pasta, veggie noodles and are great on their own. These chicken meatballs are a lighter and healthier version of beef or pork meatballs and are incredibly easy to make. Paired with a spicy marinara, they'll quickly become a classic in your kitchen!

To make a less spicy version of this marinara sauce, make it without the crushed red pepper and cayenne.

Ingredients

The meatballs

1 lbs. ground chicken

1/4 cup breadcrumbs (I prefer panko)

1/4 grated parmesan cheese

1 large egg

3 cloves minced garlic

1 tsp. dried oregano

salt and pepper to taste

olive oil

The marinara

1/2 yellow onion, diced

3/4 cup tomato paste

1 large can crushed tomatoes

3 cloves of garlic, minced

2 tsp. dried oregano

2. tsp. dried basil

1 tsp. cayenne pepper

1/2 tsp. crushed red pepper

1 tsp. sugar

1/2 cup of water

salt and pepper to taste

**Makes up to 4 servings

Requires

Cast iron skillet or sheet pan

Dutch oven, or stovetop pan or pot with lid

Directions

Meatballs

1. Preheat oven to 375 degrees F.

2. Add all ingredients to a bowl and mix until combined

3. Roll the chicken mixture into 12-13 even sized balls

4. Drizzle with olive oil and cook for 20-25 minutes

5. Once cooked, add to marinara sauce

Marinara sauce

1. While meatballs cook, heat olive on in a stovetop pot or pan on medium high. Add onions, and sautee until translucent

2. Add garlic and stir for 30 seconds

3. Add the rest of the ingredients, stir well and simmer, covered on low heat for 20 mins

4. Add meatballs and enjoy!