Baked Chicken Meatball Marinara

By lorab

Ingredients

• 2 lbs ground chicken
• 8 oz parmesan cheese (about 3 cups)
• 8 oz feta cheese crumbled (about 2 cups)
• 8 oz ricotta (about 2 cups)
• 8 oz roasted red peppers (15 oz jar) chopped
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• 1 tbsp. pepper
• 2 tsp salt
• 1 1/2 cup panko bread crumbs divided
• 1 jar marinara sauce (24 oz)
• 1 tsp Dijon mustard
• 1/2 cup salted butter cut into 1/2 in pieces
• 6 oz fresh mozzarella
• 1 tbsp. thinly sliced basil

Preparation

Step 1

1. Preheat over to 350 and coat baking sheet with spray.
2. Stir together first 9 ingredients. Fold in 1 cup of the bread crumbs. Do not over mix
3. Shape into 2 inch round meatballs and place on baking sheet. Bake for about 11 minutes
4. Increase temperature to 375.
5. Stir marinara and mustard in small saucepan. Bring to a boil, stir often. Add butter, stirring until smooth
6. Transfer meatballs to baking dish. Pour marinara over top and sprinkle with panko. Bake for 14 minutes.
7. Top with mozzarella and basil