Ingredients
Yield: Makes 22-24 meatballs, serves about 6
1 – 1 ¼ cup fresh breadcrumbs (a roughly 2-3 ounce french roll, finely processed)
¼ cup milk
1 – 1 ¼ pound ground chicken
1 egg
½ cup grated parmesan, divided use
2 cloves garlic, pressed through garlic press
1 ¼ teaspoons salt
1 teaspoon Italian seasoning
¼ teaspoon black pepper
4 tablespoons chopped flat-leaf parsley, divided use
½ cup panko breadcrumbs
1 ½ tablespoons olive oil
Rich Marinara Sauce (recipe below)
½ cup shredded mozzarella cheese
1 (16 oz) package penne pasta, cooked and held warm
Olive or canola oil
1 large onion, diced
1 ½ teaspoons salt
2 teaspoons Italian seasoning
½ teaspoon black pepper
¼ teaspoon red pepper flakes
4 cloves garlic, pressed through garlic press
3 tablespoons tomato paste
2 (28 ounce) cans organic crushed tomatoes
¾ cup grated parmesan cheese
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh basil
Preparation
