Chicken Meatballs in Tomato Mushroom Sauce
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1 1⁄4 lbs ground chicken
- 1 cup dried breadcrumbs
- 2 shallots, finely chopped (or 2 T. finely chopped yellow onion)
- 2 tablespoons freshly grated parmesan cheese, plus additional for topping
- 2 tablespoons chopped fresh basil (or 1/2 t. dried)
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- fresh ground pepper
- 8 ounces angel hair pasta, cooked according to package directions, drained
-
Tomato Mushroom Sauce
- 1 tablespoon vegetable oil
- 1⁄2 cup chopped yellow onion
- 4 ounces mushrooms, sliced
- 1 garlic clove, minced (or 2)
- 1 (14 1/2 ounce) can Italian-style tomatoes, including juice, cut up
- 1 (16 ounce) can tomato sauce
- 1⁄4 cup chopped fresh basil (or 1 t. dried)
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon salt
- 1⁄4 teaspoon sugar
- fresh ground pepper
directions
- Preheat the oven to 425°.
- In a bowl, combine the ground chicken, bread crumbs, shallots, parmesan cheese, basil, oregano, salt, and pepper to taste.
- Cover and refrigerate for 30 minutes for easier handling.
- Form the mixture into 1 1/2 inch balls (use floured hands).
- Place the meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
- Meanwhile, prepare the sauce-in a large Dutch oven over medium heat, warm the oil.
- Add in the onions, mushrooms, and garlic; saute until tender, about 5 minutes.
- Add the tomatoes, tomato sauce, and seasonings.
- Simmer, uncovered, 5-10 minutes longer.
- Add the meatballs to the sauce and simmer, covered, until the flavors are blended, about 10 minutes longer.
- Serve with the pasta and sprinkle with more Parmesan.
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