Chicken Meatball Parmigiana and Sweet Potato Noodle Bake
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Ingredients
1tablespoonextra virgin olive oil
1large sweet potatopeeled, spiralized
salt and pepper
1 24ozjar tomato sauce of choiceI use Victoria Fine Foods' Tomato Herb or Tomato Basil
¾cupgrated mozzarella cheese
to garnish: chopped curly parsley
For the meatballs:
1poundlean ground chicken
1/2teaspoondried basil
1teaspoondried oregano
1/3cupfinely chopped red onion
1/4cupfreshly chopped parsley
salt and pepper
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place all of the ingredients for the meatballs in a large mixing bowl and mix together. Dip your hands in water and form a golf sized meatball and set on the baking sheet. Repeat until 8 meatballs are formed.
Transfer the meatballs into the oven, bake for 10 minutes, flip and bake another 10 minutes.
After the meatballs are flipped, place a deep, large skillet over medium-high heat. Add the oil. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Toss and cook for 2-3 minutes to soften and then pour in the tomato sauce. Toss well and let cook for 5 more minutes or until cooked to al dente or your preference.
Once the meatballs are done, add them to the pasta mixture, spreading them out in the skillet evenly. Remove from heat and sprinkle with mozzarella cheese. Transfer to the oven and let cook for 5-10 minutes or until cheese melts.
Remove the skillet from the oven, season with salt and pepper, garnish with parsley, and serve.
Recipe Notes
Per serving (1 out of 4) - Calories: 295, Fat: 12g, Saturated Fat: 4g, Carbs: 13g, Fiber: 2g, Sugars: 5g, Protein: 22g, Sodium: 526mg