2 Tbsp Fresh Parsley, chopped, plus more for topping
6 Cloves Garlic, minced
1 Egg
Salt and Pepper, to taste
Olive Oil
1 28oz Can Crushed Tomatoes
1 Tsp Crushed Red Pepper Flakes, add more if you want a spicier sauce
2 Cups Shredded Mozzarella Cheese
16 oz Angel Hair Pasta
Directions:
Preheat the oven to 400 degrees.
In a large bowl, combine the ground chicken, breadcrumbs, parmesan, parsley, ½ the garlic, and egg. Season with salt and pepper, to taste. Mix until fully combine and form into meatballs. You should have 12-14 meatballs, depending on the size.
In a large oven proof skillet, heat olive oil over medium heat. Add the meatballs and brown on each side, about 7-8 minutes total, or until the meatballs are cooked through. Transfer to a plate and set aside.
Heat more olive oil in the same skillet. Add the other ½ of the garlic and cook until fragrant. Add the crushed tomatoes and red pepper flakes. Stir to combine.
Bring to a simmer, then add the meatballs back to the skillet. Top the skillet completely with mozzarella cheese and place in the oven. Heat for about 10 minutes or until the cheese is melted and golden brown.
While the meatballs are baking, bring a large pot of water to a boil and cook the pasta according to package instructions.
Add a heaping scoop of noodles to a bowl and top with a few meatballs and some of the sauce from the pan. Sprinkle fresh parsley on top. Enjoy!
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2 Tbsp Fresh Parsley, chopped, plus more for topping
6 Cloves Garlic, minced
1 Egg
Salt and Pepper, to taste
Olive Oil
1 28oz Can Crushed Tomatoes
1 Tsp Crushed Red Pepper Flakes, add more if you want a spicier sauce
2 Cups Shredded Mozzarella Cheese
16 oz Angel Hair Pasta
Directions:
Preheat the oven to 400 degrees.
In a large bowl, combine the ground chicken, breadcrumbs, parmesan, parsley, ½ the garlic, and egg. Season with salt and pepper, to taste. Mix until fully combine and form into meatballs. You should have 12-14 meatballs, depending on the size.
In a large oven proof skillet, heat olive oil over medium heat. Add the meatballs and brown on each side, about 7-8 minutes total, or until the meatballs are cooked through. Transfer to a plate and set aside.
Heat more olive oil in the same skillet. Add the other ½ of the garlic and cook until fragrant. Add the crushed tomatoes and red pepper flakes. Stir to combine.
Bring to a simmer, then add the meatballs back to the skillet. Top the skillet completely with mozzarella cheese and place in the oven. Heat for about 10 minutes or until the cheese is melted and golden brown.
While the meatballs are baking, bring a large pot of water to a boil and cook the pasta according to package instructions.
Add a heaping scoop of noodles to a bowl and top with a few meatballs and some of the sauce from the pan. Sprinkle fresh parsley on top. Enjoy!
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