Italian Chicken Meatballs in Sauce
with Buttery Penne- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
Our Italian baked chicken meatballs taste just like Nonna's, but only take a fraction of the time! The secret to these leaner meatballs is swapping ground beef for chicken and pairing them with a homemade tomato sauce that keeps the dish flavourful.
Ingredients
250 g
Ground Chicken
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
170 g
Penne
(Contains: Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 g
Baby Spinach
1 unit(s)
Garlic, cloves
7 g
Parsley
Not included in your delivery
2.25 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat.
Meanwhile, peel, then mince garlic.Add chicken, breadcrumbs, half the garlic and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then meatballs. (NOTE: Don't overcrowd the pan; cook meatballs in 2 batches if needed, using 1 tbsp oil per batch.)Cook, turning occasionally, until golden-brown, 2-3 min. (TIP: Meatballs will finish cooking in step 4.)
Reduce heat to medium, then add remaining garlic and spinach. Cook, stirring often, until spinach wilts, 1-2 min.Add crushed tomatoes, 1/4 cup (1/2 cup) water and 1/2 tsp (1 tsp) sugar. Cook, stirring occasionally, until sauce comes to a gentle simmer and meatballs are cooked through, 5-6 min.**
Sprinkle mozzarella over top. Cover pan with a lid and cook until mozzarella melts, 2-3 min. Meanwhile, roughly chop parsley.
Add 1 tbsp (2 tbsp) butter and 2 tbsp (4 tbsp) reserved pasta water to the pot with penne. Divide penne between bowls.Spoon meatballs and sauce over penne. Sprinkle with parsley and Parmesan.
