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Chicken Meatball Parmigiana

Chicken Meatball Parmigiana

Here’s a fun twist on spaghetti and meatballs and classic chicken parm. We combine the two into a new dish we call chicken meatball parmigiana. Serve with your favorite pasta and our delicious red sauce.
  • ⅓ C panko style breadcrumbs
  • ½ C ricotta
  • ½ C grated parmesan cheese
  • 1 large egg
  • ½ cup crumbled firm tofu
  • 2 tbsp finely chopped garlic
  • 1 tbsp spoon chopped parsley
  • 1 red bell pepper, sliced lengthwise
  • ¾ lbs ground chicken (not lean)
  • 2 tbsp olive oil
  • 1 jar Classic Red or Classic Spicy
  • 4 oz mozzarella cheese, shredded
Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix until well combined. Add ground chicken and gently mix to incorporate. Wet hands to prevent mixture from sticking then roll into golf-ball-size rounds.

In a deep skillet, heat oil over medium heat. Add bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add meatballs and one jar of Classic Red. Stir gently to coat the meatballs in the sauce. Bring to a simmer, cover, and transfer to the oven to bake until meatballs are cooked through about 18 - 20 minutes.

Top with mozzarella and bake until the cheese melts, about 4 minutes longer. Serve over your favorite pasta. Top with more Jar Goods if needed.... which is almost always the case! 🍅


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