Baked Italian Chicken Meatballs with Tomatoes
Description
Love meatballs, but want a healthier option? Make these with ground chicken and many of the same ingredients used in traditional meatballs. Serve them with pasta, on a sub sandwich or even alone.
Ingredients
2 lb. ripe Roma tomatoes, cut into halves
2 T. fresh thyme leaves
3 t. salt, divided
1/2 c. olive oil, divided
2 lb. ground chicken
2 large eggs, beaten
1 T. dried fennel seed, optional
1 c. Parmesan cheese, finely grated
4 garlic cloves, minced
1 c. bread crumbs
1 bunch fresh basil, optional
cooked pasta, for serving, if desired
Directions
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Preheat oven to 450 degrees.
In a large bowl, toss together tomatoes, thyme, 1 t. salt and 1/4 c. olive oil.
Arrange tomatoes on a large, rimmed baking sheet that has been lined with parchment paper, cut sides up.
Using the same bowl, combine chicken, 2 t. salt, eggs, fennel, Parmesan cheese, garlic and bread crumbs.
Form meatballs, about 2 T. per meatball; arrange them on the same baking sheet between tomato halves.
Roast meatballs and tomatoes on the oven's center rack for about 30 minutes or until tomatoes begin to soften and are slightly browned.
Turn heat up to 500 degrees. Brush meatballs with olive oil; roast for 5 more minutes; remove from the oven.
If desired, toss meatballs together with cooked pasta, 1/4 c. olive oil, fresh basil and freshly grated Parmesan cheese.
8 servings.