Chicken Parmesan Meatballs

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  0.5 cup Bread Crumbs, Dry, Plain
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  0.3 cup Parmesan Cheese

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

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  0.3 tsp Garlic powder
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  0.5 tsp ½ tsp dried basil ($0.05)
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  0.5 tsp Oregano, Dried
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  0.3 tsp ¼ tsp salt ($0.02)
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  0.3 tsp ¼ tsp freshly cracked black pepper ($0.02)
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  1 lbs Ground Chicken

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

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  1 Egg, Whole, Large(44g)
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  2 tbsp Vegetable oil
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  12 oz Rotini Pasta
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  24 oz Pasta Sauce, Marinara, Canned

Instructions

1. 1Combine the bread crumbs, grated Parmesan, garlic powder, dried basil, oregano, salt, and black pepper in a small bowl and set aside.
2. 2In a large bowl, add the ground chicken, pour in the seasoned breadcrumb mixture, crack in the eggs, and mix with your hands until evenly combined. Shape into 20 meatballs (about 1–1.5 Tbsp each).
3. 3Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat until 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. 5Warm the marinara sauce in a medium saucepan over medium-low heat for 3–4 minutes, stirring occasionally, until heated through.
6. 6Add all cooked meatballs to the warm sauce and stir to coat. Simmer together over medium-low heat for 1–2 minutes until the meatballs are fully submerged.
7. 7Divide the rotini 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.