These delicious meatballs are browned before cooking through in the sauce. This deepens the flavor. Serve over a creamy orzo, spaghetti, or any pasta you like, you might just need more sauce. These can also be frozen in the sauce for a couple months, just be sure to defrost before reheating.
Chicken Meatballs with Tomato Cream Sauce
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Prep Time:
10m
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Cook Time:
15m
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Total Time:
25m
Ingredients
Meatballs
- 1 lb Ground chicken
- 1 Egg
- 1/2 c Italian breadcrumbs
- 1/2 c Grated parmesan
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 1/2 tsp. Sea salt
- 1/8 tsp. Black pepper, fresh ground
Sauce
- 2 Garlic cloves, minced
- 14 oz Tomato sauce (1 can)
- 1 tbsp. Capers
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 2 tbsp. Heavy cream
- 3/4 tsp. Salt
Instructions
- In a medium bowl, scramble the egg and mix in the ground chicken. Add the breadcrumbs, parmesan, garlic powder, onion powder, salt, and black pepper. Mix thoroughly with your hands or a fork.
- Roll the mixture into 1 1/2" diameter meatballs, should yield 12-13 meatballs.
- In a skillet over medium-high heat, heat 1 tbsp olive oil. Cook meatballs until browned on all sides: roll them every 30 seconds or so, 4-5 minutes total. Remove from pan and set aside. Depending on size of meatballs and skillet, this may need to be done in 2 groups.
- Add 1 tsp olive oil to the same pan and sauté the minced garlic for 1 minute.
- Reduce heat to medium-low, add tomato sauce and deglaze. Stir in the capers, onion powder, garlic powder, heavy cream, salt, and 1 tbsp water. Season to taste.
- Serve with spoons of sauce over creamy orzo, spaghetti, or whatever strikes your fancy.
- Add the meatballs back to the skillet. Cover and let simmer for 5-10 minutes, or until they reach 165°F in the center. Add 1 tbsp water if it gets too dry.
