Italian Chicken Meatballs in Sauce
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Italian Chicken Meatballs in Sauce

Italian Chicken Meatballs in Sauce

with Buttery Penne

Our Italian baked chicken meatballs taste just like Nonna's, but only take a fraction of the time! The secret to these leaner meatballs is swapping ground beef for chicken and pairing them with a homemade tomato sauce that keeps the dish flavourful.

Tags:
Family Friendly
New
Low CO2
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

170 g

Penne

(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

56 g

Baby Spinach

1 unit(s)

Garlic, cloves

7 g

Parsley

Not included in your delivery

2.25 tsp

Salt*

0.06 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories860 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate91 g
Sugar15 g
Dietary Fiber9 g
Protein55 g
Cholesterol136 mg
Sodium4110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan

Instructions

Cook penne
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat.

Make meatballs
2

Meanwhile, peel, then mince garlic.Add chicken, breadcrumbs, half the garlic and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).

Cook meatballs
3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then meatballs. (NOTE: Don't overcrowd the pan; cook meatballs in 2 batches if needed, using 1 tbsp oil per batch.)Cook, turning occasionally, until golden-brown, 2-3 min. (TIP: Meatballs will finish cooking in step 4.)

Make sauce
4

Reduce heat to medium, then add remaining garlic and spinach. Cook, stirring often, until spinach wilts, 1-2 min.Add crushed tomatoes, 1/4 cup (1/2 cup) water and 1/2 tsp (1 tsp) sugar. Cook, stirring occasionally, until sauce comes to a gentle simmer and meatballs are cooked through, 5-6 min.**

Melt cheese
5

Sprinkle mozzarella over top. Cover pan with a lid and cook until mozzarella melts, 2-3 min. Meanwhile, roughly chop parsley.

Finish and serve
6

Add 1 tbsp (2 tbsp) butter and 2 tbsp (4 tbsp) reserved pasta water to the pot with penne. Divide penne between bowls.Spoon meatballs and sauce over penne. Sprinkle with parsley and Parmesan.