Chicken Meatball Pasta
With a balanced mix of nutrients, including iron, and ample flavor, this Chicken Meatball Pasta is a favorite family meal. The leftovers reheat so well, too!
Servings: 8
Calories: 266kcal
Equipment
Ingredients
- 1 pound ground chicken
- ½ cup Italian-flavored breadcrumbs
- ½ cup shredded carrots (optional)
- ½ cup grated Parmesan
- 1 egg
- ½ pound short pasta —such as orecchiette, rotini, or small shells
- 16 ounces marinara sauce
- Basil and Parmesan cheese (optional to top)
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
- In a medium bowl, mix together the chicken, breadcrumbs, carrot (if using), Parmesan, and egg with clean hands. Use a tablespoon measuring spoon to measure out 1-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.
- Bake for 20-22 minutes or until golden brown and cooked through.
- Meanwhile, cook the pasta according to the package directions. Drain and return to the pot. Add the sauce to the pasta and warm through over low heat for a few minutes.
- Remove the meatballs from the oven and stir into the pasta.
Notes
- To store meatballs, let them cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15 to 30-second increments in the microwave.
- Use a full pound of pasta if desired. (I prefer the sauce amount with the meatballs when it's 1/2 pound of pasta.)
- Gluten-free: Use gluten-free breadcrumbs if needed.
- Dairy-free: Use vegan Parmesan cheese.
- Egg-free: Omit the egg and add 1 tablespoon milk.
Nutrition
Calories: 266kcal | Carbohydrates: 31g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 527mg | Potassium: 590mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1680IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg