Ingredients
Meatballs
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2 teaspoons oil
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1/2 white onion, finely diced
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6 cloves garlic, minced
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1/2 teaspoon freshly ground black pepper, divided
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3/4 teaspoon salt, divided
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1/2 cup panko
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1/4 cup ricotta cheese
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1 large egg
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1/2 teaspoon Italian seasoning
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1 pound ground chicken
Sauce
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15 Roma tomatoes, cut in half lengthwise
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1 onion, quartered
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2 tablespoons olive oil
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8 cloves garlic, peeled
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1/2 teaspoon salt, or to taste
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1 teaspoon Italian seasoning, or to taste
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basil leaves, cut into thin strips, for garnish
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shaved Parmesan, for garnish
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
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Heat olive oil in a skillet. Add onion and garlic, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook until soft and translucent, 3 to 5 minutes. Let cool to room temperature.
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Combine panko and ricotta in a bowl and mix well. Add egg and season with remaining salt, pepper and Italian seasoning; mix to combine. Add ground chicken, and cooked onion and garlic mixture; mix gently to combine.
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Shape into about 24 meatballs and place on the prepared baking sheet.
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Bake meatballs in the preheated oven until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 20 minutes; remove to cool.
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To make the sauce, preheat the oven to 425 degrees F (220 degrees C).
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Coat the tomatoes with olive oil, then place cut side down in a single layer on a rimmed baking sheet. Add onion and garlic cloves to the baking sheet and sprinkle everything with salt.
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Roast in the preheated oven until tomato skins begin to shrivel and tomatoes begin to release their juice, about 25 minutes.
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Remove and let cool slightly. Carefully discard the skins.
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Place tomatoes, onion, and garlic in a blender and blend to your preferred consistency. Stir in Italian seasoning and serve with chicken meatballs. Garnish with basil and shaved Parmesan.
Cook’s Note
If you want a thicker sauce, cook the processed sauce down in a saucepan to the desired thickness. This sauce will keep in the refrigerator for up to 3 days or in the freezer for up to a year. Makes about 6 cups.
Nutrition Facts (per serving)
| 378 | Calories |
| 21g | Fat |
| 20g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat 21g | 28% |
| Saturated Fat 7g | 33% |
| Cholesterol 129mg | 43% |
| Sodium 896mg | 39% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 3g | 10% |
| Total Sugars 6g | |
| Protein 28g | 56% |
| Vitamin C 25mg | 28% |
| Calcium 236mg | 18% |
| Iron 2mg | 12% |
| Potassium 1025mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
