Chicken Parmesan Meatballs

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  Bread Crumbs, Dry, Plain(120g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic powder(1g)
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  ½ tsp dried basil ($0.05)
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  Oregano, Dried(3g)
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  ¼ tsp salt ($0.02)
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  ¼ tsp freshly cracked black pepper ($0.02)
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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Egg, Whole, Large
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  Vegetable oil(30g)
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  Rotini Pasta(340g)
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  Pasta Sauce, Marinara, Canned(680g)

Instructions

1. 1In a small bowl, combine the bread crumbs, grated Parmesan, garlic powder, and oregano. Set aside.
2. 2In a large bowl, add the ground chicken, then pour in the seasoned breadcrumb mixture and crack in the eggs. Use your hands to mix until evenly combined, then shape into 20 meatballs (about 1–1.5 Tbsp each).
3. 3Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. Once shimmering, add half the meatballs and cook 5–6 minutes, turning frequently, until browned on all sides and internal temperature reaches 165°F. Transfer to a clean plate. Add the remaining 1 Tbsp oil and cook the second batch the same way.
4. 4While the meatballs cook, bring a large pot of water to a boil over high heat. Add the rotini and cook 7–10 minutes, stirring occasionally, until tender. Drain in a colander and set aside.
5. 5In a medium saucepan over medium-low heat, warm the marinara sauce for 3–4 minutes, stirring occasionally, until heated through.
6. 6Add all cooked meatballs to the warm sauce and stir to coat. Simmer together for 1–2 minutes.
7. 7Divide the pasta evenly into 4 airtight containers while hot. Top each portion with equal amounts of meatballs and sauce.
8. 8Seal and refrigerate. Reheat in the microwave (3–4 minutes) or on the stovetop over medium heat until warmed through before serving.