Chicken Meatballs in Marinara Sauce

These chicken meatballs are my new fridge staple. One bowl, one pan, easy cleanup, and most of the ingredients are things I already have on hand. They’re so quick to make, I don’t even measure anymore. Just toss everything in and mix! The kids love them, and they’re an easy protein to pair with whatever vegetables you have. I love mine over zucchini noodles with a little extra Parmesan on top.

Ingredients

• 1 lb. ground chicken

• ½ cup cottage cheese

• ½ cup finely grated Parmesan or ricotta cheese

• 1 large egg

• ½ cup breadcrumbs

• 2 teaspoons Italian seasoning

• ½ teaspoon paprika

• ¼ cup chopped fresh parsley

• Salt and black pepper, to taste

• 1 jar marinara sauce, 24 oz.

  
  

Directions:

1. Combine all ingredients except the marinara sauce in a large bowl. Mix gently until just combined.

2. With slightly damp hands, shape the mixture into about 16 meatballs.

3. Pour the marinara sauce into a large, deep skillet and bring to a gentle simmer.

4. Place the meatballs in the sauce in a single layer. Spoon sauce over the tops and cover.

5. Simmer gently for 20 to 25 minutes, carefully turning halfway through, until the meatballs reach an internal temperature of 165°F. Avoid stirring at the beginning so they hold their shape.