Prep Time::20 mins
Cook Time::50 mins
Total Time:: 1 hr 10 mins
Servings::6
Yield::24 meatballs
Ingredients
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Meatballs
2 teaspoons oil
1/2 white onion, finely diced
6 cloves garlic, minced
1/2 teaspoon freshly ground black pepper, divided
3/4 teaspoon salt, divided
1/2 cup panko
1/4 cup ricotta cheese
1 large egg
1/2 teaspoon Italian seasoning
1 pound ground chicken
Sauce
15 Roma tomatoes, cut in half lengthwise
1 onion, quartered
2 tablespoons olive oil
8 cloves garlic, peeled
1/2 teaspoon salt, or to taste
1 teaspoon Italian seasoning, or to taste
basil leaves, cut into thin strips, for garnish
shaved Parmesan, for garnish
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
Heat olive oil in a skillet. Add onion and garlic, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook until soft and translucent, 3 to 5 minutes. Let cool to room temperature.
Combine panko and ricotta in a bowl and mix well. Add egg and season with remaining salt, pepper and Italian seasoning; mix to combine. Add ground chicken, and cooked onion and garlic mixture; mix gently to combine.
Shape into about 24 meatballs and place on the prepared baking sheet.
Bake meatballs in the preheated oven until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 20 minutes; remove to cool.
To make the sauce, preheat the oven to 425 degrees F (220 degrees C).
Coat the tomatoes with olive oil, then place cut side down in a single layer on a rimmed baking sheet. Add onion and garlic cloves to the baking sheet and sprinkle everything with salt.
Roast in the preheated oven until tomato skins begin to shrivel and tomatoes begin to release their juice, about 25 minutes.
Remove and let cool slightly. Carefully discard the skins.
Place tomatoes, onion, and garlic in a blender and blend to your preferred consistency. Stir in Italian seasoning and serve with chicken meatballs. Garnish with basil and shaved Parmesan.
Cook’s Note
If you want a thicker sauce, cook the processed sauce down in a saucepan to the desired thickness. This sauce will keep in the refrigerator for up to 3 days or in the freezer for up to a year. Makes about 6 cups.