Name: Ground chicken meatballs with marinara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz ground chicken; 3 tbsp panko breadcrumbs; 1 large 1 large egg white; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1.5 oz dry penne pasta; 1/3 cup marinara sauce; 3 2/3 cups water

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a mixing bowl, combine the ground chicken, panko, egg white, minced garlic, half the dried basil, 1/4 of the salt, and the black pepper. Mix gently until the mixture is tacky and holds its shape. Form into 5 equal meatballs.
Heat the olive oil in an oven-safe 10-inch skillet over medium heat. Brown the meatballs for 2 to 3 minutes per side. Pour the marinara sauce into the skillet around the meatballs, sprinkle the remaining dried basil over the sauce, and transfer the skillet to the oven. Bake for 18 to 22 minutes, spooning sauce over the meatballs halfway through. Done when meatballs are firm and no longer pink inside, 165°F.
While the meatballs bake, bring the water and the remaining salt to a boil in a pot. Add the pasta and cook until tender, about 10 to 12 minutes. Drain the pasta.
Toss the cooked pasta with a spoonful of the sauce from the skillet. Place the pasta on a plate and top with the meatballs and the rest of the marinara sauce.

Nutrition

Ingredients

Instructions

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