Chicken Meatballs with Marinara Sauce

It doesn't get much better than spaghetti and meatballs. It's just so familiar and comforting. I saw this recipe on Pinterest (One Lovely Life)and I was instantly intrigued. Chicken meatballs? Sounds a bit strange. But it was delicious and a different take on the average meatballs. I'm so glad I tried this recipe, and it came with an excellent tomato recipe too!

Ingredients

For the meatballs:

• 1 lb. ground chicken breast
• 1 egg, lightly beaten
• 2 Tbsp bread crumbs*
• 2-3 Tbsp fresh basil, minced
• 1 tsp dijon mustard
• 1 tsp dried oregano
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder

For the sauce:

2 (10oz) containers cherry tomatoes, halved

Olive Oil
1 (8oz) can tomato sauce
8oz sliced mushrooms
about ⅓c fresh basil, minced (more or less to taste)
salt and pepper, to taste
water, if desired

Directions:

For the meatballs:

1. In a medium bowl, combine chicken, egg, breadcrumbs, basil, mustard, oregano, salt, pepper, and garlic powder with a fork and toss until just combined.
2. Using your hands or a small scoop to form 1″meatballs. You’ll end up with around 20-25 meatballs, depending on how large or small you made them.
3. Place meatballs on a baking sheet lined with parchment or foil, careful not to have any of the meatballs touching. Bake at 400 degrees 15-20 minutes, or until just browning and fully cooked through.

For the sauce:

1. First off, roast the tomatoes by tossing tomatoes with olive oil, salt and pepper. Spread out in a single layer on a baking sheet lined with parchment or foil and roast at 375 degrees for 45-60 minutes, or until wrinkly with slightly charred edges

1. Let the tomatoes cool a bit then pulse with tomato sauce in a blender or food processor until you’ve reached your desired consistency.
2. Pour tomato mixture into your largest saute pan or a large pot and bring to a simmer over medium-low heat. Add mushrooms and cook until tender, about 5-8 minutes. Stir in basil. Taste sauce and add additional basil, salt, or pepper, as desired. If the sauce seems a bit thick, you can thin it with a little water, adding about ½c at a time.
3. When meatballs have finished cooking, transfer them into the sauce and toss to coat. Serve with pasta