#chickenmeatballs

Marry Me Chicken Meatballs with Risoni

Tender chicken meatballs sit in a silky sun-dried tomato cream sauce that coats every piece of risoni perfectly. This is the kind of weeknight dinner that feels fancy enough for guests but comes together in under thirty minutes.

Greek Chicken Meatballs is a simple recipe of Greek cuisine. A great idea for a hearty lunch! Tender chicken balls with fresh vegetables and homemade Tzatziki sauce.

What you need for this dish.

- minced chicken

- garlic / onion

- fresh herbs

- universal flour (as a thickener of minced meat)

- fresh vegetables: tomatoes, cucumber, red onion

- homemade Tzatziki sauce

How to cook this dish?

Easy Chicken Meatballs

Ground chicken mixed with fresh parsley and garlic makes meatballs that cook through in about fifteen minutes. These come out tender inside with enough seasoning that you skip the sauce entirely if you want.

This Easy Baked Rigatoni with Chicken Meatballs recipe combines tender rigatoni pasta, flavorful chicken meatballs, marinara sauce, and melted mozzarella cheese for a comforting and satisfying meal.

Ingredients: 1 lb rigatoni pasta. 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 24 oz marinara sauce. 2 cups shredded mozzarella cheese.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the rigatoni pasta. Once it's done, drain it and set it aside. Add the egg, garlic powder, onion powder, salt, black pepper, parsley, ground chicken, breadcrumbs, and mix them all together well in a large bowl. Make meatballs out of the mixture that are about an inch across. Put half of the marinara sauce on the bottom of a baking dish. Put the cooked rigatoni on top of the sauce, and then add the chicken meatballs. Cover the meatballs with the rest of the marinara sauce and cover them evenly with mozzarella cheese. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 minutes, or until the cheese is bubbly and starting to brown a little. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 35 minutes

This recipe combines tender baked chicken meatballs with a vibrant broccoli pesto pasta for a nutritious and flavorful meal.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 lb pasta of your choice. 2 cups broccoli florets. 1/2 cup basil leaves. 1/4 cup toasted pine nuts. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix until well combined. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Bake meatballs in the preheated oven for 20-25 minutes or until cooked through and lightly browned. While the meatballs are baking, cook pasta according to package instructions. In the last 5 minutes of cooking, add broccoli florets to the pasta pot. In a food processor, combine basil leaves, toasted pine nuts, minced garlic, Parmesan cheese, olive oil, salt, and pepper. Blend until smooth to make the broccoli pesto. Drain pasta and broccoli, reserving a little pasta water. Return them to the pot and toss with the broccoli pesto, adding a little pasta water if needed to loosen the sauce. Serve the baked chicken meatballs over the broccoli pesto pasta. Enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

These Christmas chicken meatballs are a perfect blend of sweet and spicy flavors, making them a delightful addition to your holiday spread.

Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup cranberry sauce. 1 jalapeno, seeded and finely diced. Salt and pepper to taste.

Instructions: In a bowl, mix together ground chicken, breadcrumbs, cranberry sauce, diced jalapeno, salt, and pepper. Form the mixture into small meatballs. Place the meatballs in the slow cooker. Cover and cook on low for 4-6 hours, or until the meatballs are cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes