Tender meatballs in a skillet of Tomato Sauce and cheese…it just screams comfort food!
Meatballs are beautiful things.  I don’t know why I go so long before I make them.  I love them.  Portable, stuffable…like stuff them in your mouth stuffable.  You could make a meatloaf with the exact same ingredients but it won’t taste as good as a meatball…why is that?  Life is full of food mysteries my friends….
I baked the meatballs in the oven, opposed to browning them on the stovetop,  because, well, I am a lazy cook.  I love good food but the easier the better for me.  The sauce is super easy too.  A large can of crushed tomatoes, a spot of cream…a clove or two of garlic and you have a really fresh tasting sauce.
With or without pasta these Chicken Parmesan Meatballs with Creamy Tomato Sauce will become a family favorite!
Bake it all together with a bit of fresh mozz and it’s out of this world!  We had this for dinner for three days. We are empty nesters and food lasts a really long time around here.  You could easily serve this over pasta or zoodles (not a fan of zoodles, I have yet to figure out how to keep them from being watery), or spaghetti squash (again, not a fan…just want a noodle).  We just ate them as is.  Meatballs, sauce and a salad…it was perfect the first, second and third time!
Chicken Parmesan Meatballs with Creamy Tomato Sauce
Ingredients
For the Meatballs
- 1 1/2 pounds ground chicken
- 1 egg
- 1 clove garlic minced
- 1/3 cup onion minced
- 1/2 cup grated parmesan cheese
- 1/2 cup panko crumbs
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Tomato Sauce
- 2 tablespoons butter
- 1/3 cup onion finely chopped
- 2 cloves garlic finely chopped
- 1 28 oz can crushed tomatoes
- pinch of chili flakes
- 1/3 cup cream
- salt and pepper and pepper to taste
- 6 oz fresh mozzarella
- Fresh basil for garnish
Instructions
- Preheat oven to 400.
- Line a large sheet pan with foil for easy clean up.
- In mixing bowl, combine all meatball ingredients together. Careful not to over mix as it make the chicken tough.
- Shape in 1 1/2 inch balls and place on prepared baking sheet.
- Bake for about 12-15 minutes - Don't worry if slightly undercooked they will finish off in the sauce.
- While meatballs are cooking.
- Melt butter in large oven proof skillet. (if you don't have one, use a regular skillet and transfer to baking dish when sauce is done).
- Cook onion until translucent. About 5 minutes.
- Add garlic, cook for one minute until fragrant and slightly soft.
- Add crushed tomatoes, chili flakes, salt and pepper to taste.
- Bring to simmer. Cook for about 5 minutes.
- Remove from heat and stir in cream.
- Add cooked meatballs to sauce. Top with mozzarella.
- Bake for about 20 minutes until all bubbly and cheese has melted.
Nutrition
Lisa says
I made these tonight for dinner they were fabulous! I doubled the recipe and froze some to make subs out of another time. I served with spaghetti squash! YUM
Kathi Kirk says
Hi Lisa!
Very clever of you to serve with spaghetti squash and to make a double batch! I’m making these again this week as I didn’t like my pic much (great excuse for meatballs if you ask me :).
Thanks for writing!
Kathi
Pat says
Kathi, that is a great looking recipe. It sounds perfect for these busy days and I’m like you, empty nesters and we have lots of leftovers if I can’t make a small batch. 🙂
maria says
This looks great Mrs. Spatula – and I love the one pot idea once again! Some q’s:
How many adult servings does this make?
What kind of cream did you use and what is the lowest fat % I can get away with? (10% ? )
I’m going to make a version of it with pork / veal / beef . Perhaps ground at a reputable butcher shop so that I can ‘clean’ lower fat meat.
Kathi Kirk says
Hi Maria – I would say it would serve about 5-6 adults. I used full fat cream not half and half. For ground chicken I use a combination of breasts and thigh because just white breast meat is bland, bland, bland and dry, dry, dry! Not sure what a ‘clean’ lower fat meat is….
Kathi
Joshua Hampton says
The meatballs look wonderful. If I were served something as good as this one, I’d eat it every night for dinner too.
Kathi Kirk says
Thanks Joshua – I hope you get a chance to make them!
Kathi
Olivia @ Olivia's Cuisine says
I could eat this all week long. Food also last us (me and my husband) a long time, but I hate being stuck with bad food. However, I could eat anything parmigiana for all the meals of the month! 🙂