Chicken Meatballs with Sauce
The easiest and healthier version of meatballs and sauce
Servings: 5
Equipment
- 1 Dutch oven or oven safe casserole dish
- 1 Mixing bowl
- 1 #40 cookie scoop HERE is the one I use,
Ingredients
- 24 oz Aldi Simply Nature Marinara sauce or sauce of choice
CHICKEN MEATBALLS
- 1 Pound Ground 98% chicken breast
- 6 each Wasa Light Rye crackers ground
- 2 TBSP Italian seasoning
- 1 Egg whisked
- 1/4 Cup Unsweetened almond milk
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 tsp Oregano
- 2 TBSP Parmesan cheese Grated
- 1/2 tsp Salt
- 1/4 tsp Black pepper
GARNISH
- 1/2 Cup fat free mozzarella
- Basil or parsley
- Grated parmesan optional
Instructions
- Preheat oven to 400 degrees
- Pour the entire jar of marinara onto the bottom of your casserole dish or dutch oven, set aside.
- In a small blender or food processor take the Wasa crackers and grind until fine
- Take all of the chicken meatball ingredients and place into a large mixing bowl
- Mix together with hands, DO NOT OVER MIX*OVER MIXING WILL CREATE TOUGH MEATBALLS*
- Take the small cookie scoop (1 1/2 TBSP scoop) and or 1 1/2 tablespoons worth of meatballs and form into 20 small meatballs
- Place the meatballs right into the sauce
- Once all meatballs are into the pan or casserole dish, place the dish into the oven for 400 degrees or until meatballs reach 165 degrees internally, about 30 minutes.
- Once internal temperature is reached, take them out of the oven and sprinkle the mozzarella cheese on top of the meatballs
- Place back into the oven on low broil and broil until lightly golden brown
- Garnish with fresh parsley or basil and enjoy over pasta or as it.
Notes
Serves 5 for 4 meatballs per person
232 Calories
2 WW points
WW Recipe Points
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