Preheat oven to 400°. Line rimmed baking pan with foil; spray with
cooking spray.
In food processor, process oats 10 seconds or until fi nely chopped. In large bowl, lightly beat egg; gently mix in chicken, spinach, garlic, onion, ¼ cup pasta sauce, ¼ cup cheese, Italian seasoning, ¼ teaspoon salt and oats until just combined (do not overmix). Form chicken mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 20 minutes or until internal temperature reaches 165°. Makes about 24 meatballs.
Spoon remaining ¾ cup pasta sauce over meatballs; sprinkle with
remaining ½ cup cheese; bake 5 minutes or until cheese melts.
Chef Tip: For a freezer-friendly dish, freeze unbaked meatballs on pan; once frozen, transfer meatballs to large freezer-safe zip-top plastic bag, seal bag, pressing out excess air and freeze up to 2 months. To prepare meatballs, place 1-inch apart on foil-lined rimmed baking pan; cover and thaw overnight in the refrigerator. Preheat oven to 400°; uncover meatballs and bake as directed in steps 3 and 4.
Dietitian Tip: Serve over whole wheat pasta with a side salad of your favorite greens. Or, serve on a whole wheat bun with some extra sauce for a take on a meatball sub.
Ingredients
Directions
Preheat oven to 400°. Line rimmed baking pan with foil; spray with
cooking spray.
In food processor, process oats 10 seconds or until fi nely chopped. In large bowl, lightly beat egg; gently mix in chicken, spinach, garlic, onion, ¼ cup pasta sauce, ¼ cup cheese, Italian seasoning, ¼ teaspoon salt and oats until just combined (do not overmix). Form chicken mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 20 minutes or until internal temperature reaches 165°. Makes about 24 meatballs.
Spoon remaining ¾ cup pasta sauce over meatballs; sprinkle with
remaining ½ cup cheese; bake 5 minutes or until cheese melts.