Chicken Meatballs with Wheel Pasta

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Chicken Meatballs with Wheel Pasta

Chicken Meatballs with Wheel Pasta is a quick and easy weeknight dinner that even the pickiest of eaters will want time and time again.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: American

Servings: people

Calories: 543kcal

Author: Catherine McCord

Ingredients

1/3 cup seasoned breadcrumbs
1 large egg, beaten
2 teaspoons salt, divided
1 pound ground chicken
1 tablespoon olive oil
2 cloves garlic, minced
1 28 ounce can tomato sauce
8 ounces bocconcini mozzarella mini balls
1 pound wheel pasta (or other small shaped pasta)
1 tablespoon fresh basil, julienned

Instructions

Cook the pasta 1 minute less than package directions call for. Drain the pasta and set aside.
Mix the breadcrumbs, ground chicken, egg and 1 teaspoon salt in a bowl.
With wet hands use 1 teaspoon of the ground chicken mixture to roll into each tiny meatball.
Heat a large pot with 1 tablespoon of olive oil over medium heat.
Cook the meatballs for 3 minutes turning occasionally.
Add the garlic to the meatballs and cook for 1 minute.
Add the tomato sauce, 1 teaspoon salt and basil and continue to cook the meatballs and sauce for 8 minutes over low heat.
Add the cooked pasta and mozzarella balls to the pot with the sauce and cook until the cheese and pasta are heated through, about 2-3 minutes.
Serve.

Notes

Wet hands for easy meatball rolling: The mixture is sticky, so damp hands make it easier to shape those tiny meatballs.
Don’t overcook the pasta: Boil it a minute less than the package says. It'll finish cooking in the sauce.
Make-ahead friendly: You can prep the meatballs and sauce up to 2 days in advance. Just cook pasta fresh and toss everything together when ready to serve.
Gently stir in mozzarella: Add the cheese right before serving and stir gently to keep the melty bites intact.

Nutrition

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