Chicken Meatballs with Sun-Dried Tomatoes
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.