Cheesy Chicken Parmesan Meatballs

Name: Cheesy Chicken Parmesan Meatballs
Total time: 45 min
Ingredients: 3/4 cup crumbled firm tofu (about 4 ounces); 1/2 cup ricotta (about 4 ounces); 1/2 cup freshly grated Parmesan (about 1 1/2 ounces); 1/4 cup plain bread crumbs; 1 large egg; 2 tablespoons minced garlic; 1 teaspoon dried oregano; Kosher salt and black pepper; 1 pound ground chicken (or turkey); 2 tablespoons extra-virgin olive oil; 2 medium red bell peppers, cored and sliced lengthwise 1/2-inch-thick; 3 cups marinara sauce (about 24 ounces); 6 ounces sliced provolone cheese,; Cooked egg noodles or other pasta, for serving; Chopped parsley, for garnish (optional)

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Total: 45 minutes

Servings: 4

Cost: $15.66 /serving

Author : Kay Chun

bread crumbs ground chicken marinara sauce

Instructions

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Step 1

Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.

Step 2

In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.

Step 3

Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.

Step 4

Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.

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