Chicken Meatballs in Tomato Mushroom Sauce |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Serve over angel hair pasta with salad and garlic bread 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 |
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:
1. Preheat the oven to 425°.
2. In a bowl, combine the ground chicken, bread crumbs, shallots, parmesan cheese, basil, oregano, salt, and pepper to taste.
3. Cover and refrigerate for 30 minutes for easier handling.
4. Form the mixture into 1 1/2 inch balls (use floured hands).
5. Place the meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
6. Meanwhile, prepare the sauce-in a large Dutch oven over medium heat, warm the oil.
7. Add in the onions, mushrooms, and garlic; saute until tender, about 5 minutes.
8. Add the tomatoes, tomato sauce, and seasonings.
9. Simmer, uncovered, 5-10 minutes longer.
10. Add the meatballs to the sauce and simmer, covered, until the flavors are blended, about 10 minutes longer.
11. Serve with the pasta and sprinkle with more Parmesan.
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