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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found it tasty, though some felt it needed more seasoning or onions for added depth.
- Ease of prep: Quick and simple to prepare, with even children able to make it successfully.
- Suggestions: Consider using beef instead of chicken for the meatballs; add onions to enhance flavor.
- Portions: Some found there was too much sauce compared to pasta and meatballs.
- Texture: Make smaller meatballs for easier eating in bowls; some found the crushed tomatoes too chunky.
