Italian Chicken Meatballs Marinara & Spinach Pasta
Ingredients
- 1 lb. Caraluzzi’s Ground Chicken
- 2 Eggs - beaten
- ¾ cup Seasoned Breadcrumbs
- ¾ cup Parmesan Romano Cheese Blend
- ½ cup Whole Milk Ricotta Cheese
- 1 tsp Salt
- ¼ tsp Black Pepper
- 1 tsp Dried Oregano
- 1 tsp Dried Parsley
- 12 oz Spinach Linguini
- 15 oz. pkg Caraluzzi’s Marinara Sauce
Instructions
Chicken Meatballs
- Preheat oven to 350 degrees F. setting the rack towards the upper section of the oven. Then on a baking sheet line it with parchment paper and set aside.
- In large mixing bowl add the following: chicken, eggs, breadcrumbs, cheese, salt, pepper, oregano & parsley.
- Mix up contents in the bowl and then roll into 1 ½ inch meatballs and place evenly on the baking sheet. You should net about 16-18 meatballs.
- Bake in oven for approximately 25 minutes, until slightly golden and thoroughly cooked to internal temp of 165°F.
Sauce & Pasta
- When you put the meatballs in the oven start boiling water for the pasta. Cook pasta according to directions on package. When done drain & set aside.
- When pasta is about done, in small pot over medium heat warm the marinara sauce, stirring occasionally being careful to avoid burning the bottom. Approximately 5 minutes.
- In individual serving bowls add a hearty base of pasta, top it with 4 meatballs and generous serving of sauce. Add additional parmesan or romano cheese to taste. Serve & enjoy!
Notes
Optional: Can serve with a warm loaf of Italian bread, try Caraluzzi’s Pane di Casa.
Can put a dollop of fresh ricotta cheese on top of each serving for a nice creamy texture.
Can substitute other sauces to reinvent the meal, try Caraluzzi’s Alfredo, Vodka, Marsala, Arugula Tomato, Creamy Red Pepper, Pesto & more as other great options.
Can put a dollop of fresh ricotta cheese on top of each serving for a nice creamy texture.
Can substitute other sauces to reinvent the meal, try Caraluzzi’s Alfredo, Vodka, Marsala, Arugula Tomato, Creamy Red Pepper, Pesto & more as other great options.