Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 375 degrees F (190 degrees C) and line a sheet tray with a silicone mat.
Step 2
Combine
Ground Chicken (1 lb)
,
Seasoned Breadcrumbs (1/4 cup)
,
Grated Parmesan Cheese (1/4 cup)
,
Egg (1)
,
Minced Dried Onion (1 tsp)
,
Garlic Powder (1 tsp)
,
Dried Thyme (1 tsp)
,
Dried Parsley (1 tsp)
,
Fresh Basil Leaves (5)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
in a medium bowl and use your clean hands to just dive in and bring it all together into a uniform mixture.
Step 3
Form the mixture into 20 or so smaller meatballs and lay them out on the sheet tray. Bake them for 20-25 minutes, until golden on the outside and cooked through. While they bake, get the sauce simmering.
Step 4
Heat the
Olive Oil (1 dash)
in a large skillet with deep sides, then add the
Tomatoes (2)
,
Onion (1)
,
Garlic (4 cloves)
, and
Fresh Basil (1/2 cup)
. Let them soften and get fragrant for a few minutes and lightly mash the tomatoes to release their juices while you stir it.
Step 5
Add in the
Tomato Paste (1 Tbsp)
and
Red Wine (1/4 cup)
and stir them in well. Let the wine cook off for another couple of minutes.
Step 6
Add in the
Canned Diced Tomatoes (3 1/2 cups)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
. Let it simmer and develop flavor.
Step 7
When the meatballs are done, transfer them into the pan of sauce and let it all simmer together for another 30 minutes, stirring occasionally.
Step 8
When the 30 minutes is pretty much up, get a large pot of water on the stove for the zoodles and bring it to a boil. Boil the
Frozen Zucchini Spirals (1.5 lb)
for just a minute or two until tender.
Step 9
Drain them and stir them into the sauce and meatballs for a minute.
Step 10
Take the pan off the heat and serve immediately in bowls with more parmesan and chopped basil on top if desired.
Rate & Review
{{id}}