Chicken Meatballs with Sun-Dried Tomatoes

by Well Seasoned Studio

 

Prep time: 5 minutes

Cook time: 12 minutes

Yields: 16 meatballs

 

For the meatballs:

1 ½ lbs ground chicken or turkey

½ cup grated parmesan or pecorino romano, plus more for serving

½ cup bread crumbs, plain or seasoned

1 large egg, lightly beaten

1 heaping tsp California Sun Dry Sun-dried Tomato Pesto or Julienne Tomatoes

1 tsp kosher salt

¼ tsp freshly ground black pepper

 

For the sauce:

1 (24 oz) jar of your favorite marinara sauce

½ cup mascarpone cheese, room temperature

1 lb pasta, such as bucatini or spaghetti, cooked

Fresh basil, for serving

 

Line a rimmed baking sheet with parchment paper. In a large mixing bowl add all meatball ingredients. Use hands to thoroughly mix, then portion out and roll into balls about 1 ½ - 2” in diameter. Broil on high for 12 minutes, turning meatballs over once about halfway through.

 

While meatballs are cooking, pour marinara sauce into a large sauce pan or skillet and bring to a simmer over medium-high heat. Add mascarpone cheese and stir to combine. When meatballs are finished, add to sauce, then turn to coat.

 

Serve over pasta with fresh basil, a sprinkle of parmesan cheese, and sliced baguette on the side.