Ingredients
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Cooking spray
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2 lbs ground chicken
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2/3 cup panko breadcrumbs
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1 cup grated Parmesan cheese
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1 tbsp Italian seasoning
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2 large eggs
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1 (16 oz) box spaghetti
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1 (23 oz) jar marinara sauce
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1 1/2 cups shredded mozzarella cheese
Steps
1
Preheat oven to 400°F. Line 2 baking sheets with foil and coat with the cooking spray. In a large bowl, combine the chicken, panko, Parmesan, Italian seasoning, and eggs. Season with salt and pepper. Mix until well combined.
2
Using your hands, roll chicken mixture into balls the size of golf balls, about 1½ inches in diameter. Arrange on prepared baking sheets and coat tops with cooking spray. Bake 18–20 min., flipping halfway, until almost fully cooked.
3
Meanwhile, in a large pot of boiling salted water, cook the spaghetti according to package directions. To a 12-inch skillet, add the marinara and let simmer until warmed through.
4
Add meatballs to skillet, spooning sauce on top. Sprinkle meatballs with the mozzarella. Cover skillet and cook 3 min., until cheese is melted and meatballs reach an internal temperature of 165°F. Serve spaghetti with meatballs and sauce.
Comments
To serve as a second meal for 4, reserve 12–16 cooked meatballs. Halve each meatball. Slice ½ (16 oz) loaf French bread in half lengthwise. Then cut each piece in half for 4 total pieces. Spread 1 cup Nature’s Promise® Pizza Sauce on bread. Top with reserved meatball halves and ½ (8 oz) pkg shredded mozzarella cheese. Bake 15 min. at 400°F, until cheese is melted. Garnish with basil leaves.