Chicken Meatballs
These Chicken Meatballs taste amazing and freeze and reheat perfectly for a quick and easy weeknight dinner
Ingredients
- ¾ cup firm tofu, crumbled
- ½ cup ricotta
- ½ cup Parmesan, freshly grated
- ¼ cup Plain bread crumbs
- 1 Egg
- 2 tablespoons garlic, minced
- 1 teaspoon dried Oregano
- Kosher salt
- Fresh ground black pepper
- 1 pound Ground Chicken
Instructions
- Preheat the oven to 375 °F Line a baking sheet with parchment paper, set aside
- In a large bowl, combine the crumbled tofu, ricotta, Parmesan, bread crumbs, egg, garlic, Oregano, 2 teaspoons Kosher salt and 1 teaspoon fresh ground pepper. Mix to incorporate.
- Lightly wet hands to prevent meatball mixture from sticking. Scoop mixture to form a (1 1/2-inch) golf ball-size round meatball. Place on the prepared parchment-lined baking sheet and bake for about 20 minutes, until slightly browned. Don't over bake!
- Remove from the oven and let them cool completely. Place the meatballs in a freezer zip top bag or freezer container. Label and date your container!
- Pull out as many meatballs as needed and heat up with your favorite homemade marinara (or store bought) sauce and pasta. Sprinkle with freshly grated Parmesan and chopped parsley or basil on top.
Notes
• These meatballs freeze and reheat beautifully
• When ready to use, simply remove the number of meatballs for your dish and add them to the pasta sauce to reheat, or microwave on 'defrost' before adding them to your dish.
• Meatballs will keep for 3 months in the freezer
Tried this recipe?Let us know how it was!