Ingredients
- 1 lb ground chicken breast
- 1 egg
- 3 garlic cloves grated or finely chopped
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon Worcestershire
- 1/4 cup grated parmesan or romano cheese
- 1/2 cup unseasoned bread crumbs
- 2 cups spaghetti sauce divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl mix together the ground chicken, egg, garlic, onion powder, Italian seasoning, salt, black pepper, Worcestershire sauce, grated cheese, breadcrumbs, and 1/4 cup of the spaghetti sauce.
- Form into 18 meatballs and place onto a baking sheet coated with cooking spray. I lay the foil on the sheet to help with clean-up.
- Bake for 20 minutes.
- As the meatballs are cook, cover the bottom of a 9 x 13 baking dish with 1/2 cup of the spaghetti sauce. After the meatballs are done place them in the baking dish. Pour the rest of the spaghetti sauce, and sprinkle the mozzarella cheese, over the top of the meatballs.
- Cover the dish with foil and bake for another 20 minutes.
- Serve hot.
Video
Notes
Make-ahead instructions
The meatballs can be made ahead of time in a couple of different ways. First, you can make the recipe completely, portion it out, and store it in the refrigerator (up to 5 days) or freeze (up to 3 months). Reheat in the microwave.
Second, you can bake the meatballs and then freeze them before baking in the sauce. When you're ready to use the meatballs thaw them overnight in the refrigerator and then continue with the recipe.
Please note you might need to add on a couple of minutes if the meatballs weren't thawed all the way.
Nutrition
Serving: 3meatballs | Calories: 253kcal | Carbohydrates: 10g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Fiber: 1g | Sugar: 2g