Chicken Parmesan Meatballs {over Bucatini}
Libby with Lemony Thyme
This is the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
For the Meatballs
- 1 pound ground chicken
- 1/3 cup panko breadcrumbs (Gluten Free for GF version)
- 1/4 cup parmesan cheese freshly grated
- 1 large egg
- 2 cloves garlic minced
- 1/4 cup fresh basil finely chopped
- 1 teaspoon Garlic & Herb seasoning see recipe link in post
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 15 mini-fresh mozzarella balls
For the Pasta Bake
- 1 pound Hemis'fare Fusilli Bucati or favorite bucatini pasta
- 1 jar 32 ounce RAO's Marinara or favorite pasta sauce
- 1/2 cup parmesan cheese freshly grated
- fresh basil to garnish
For the Meatballs
Preheat oven to 400° F. Lightly coat 9x13 baking dish with olive oil. In a bowl, combine all meatball ingredients except mozzarella balls. Form mixture into 15 meatballs press a mozzarella ball into the center of each and roll to encase. Place in baking dish. Bake for 12 minutes until meatballs are firm to the touch.