Chicken Meatball Casserole for 2

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They may be small, but these mini meatballs have big flavor.
Makes 2 servings (18–20 meatballs)

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  • 2

Ingredients

  • FOR THE MEATBALLS, COMBINE:
  • 8 oz. ground chicken
  • 1/4 cup grated onion
  • 1/4 cup dried bread crumbs
  • 1/4 cup grated Parmesan
  • 1 Tbsp. each minced fresh parsley and basil
  • 1 egg, beaten
  • Salt and black pepper
  • HEAT:
  • 2 Tbsp. olive oil
  • FOR THE SAUCE, SAUTÉ:
  • 1/2 cup grated onion
  • 2 Tbsp. minced fresh garlic
  • 1 Tbsp. tomato paste
  • 1 can crushed tomatoes (14.5 oz.)
  • 2 slices Italian baguette, 1/2-inch thick
  • 1 Tbsp. olive oil
  • 4 slices provolone cheese

Preparation

Step 1

Preheat oven to 400°. Coat two 1 1/2-cup baking dishes or one 3-cup dish with nonstick spray.

For the meatballs, combine chicken, 1/4 cup onion, bread crumbs, Parmesan, parsley, basil, and egg; season with salt and pepper. Scoop mixture with a tablespoon measure into 18–20 meatballs; freeze 10 minutes.

Heat 2 Tbsp. oil in a sauté pan over medium until it shimmers. Cook meatballs, in two batches, until browned, 2 minutes per side. Transfer meatballs to a plate.

For the sauce, sauté 1/2 cup onion, garlic, and tomato paste in same
pan over medium-high heat, 1 minute. Stir in tomatoes; season with salt and pepper. Divide sauce and meatballs between dishes; place on a baking sheet. Brush both sides of baguette slices with 1 Tbsp. oil and add to baking sheet; bake 7 minutes. Flip bread and bake 8 minutes more. Place a baguette slice on each casserole and top each with 2 slices provolone.

Preheat broiler to high; broil casseroles until cheese melts.

Per serving: 870 cal; 54g total fat (19g sat); 244mg chol; 1369mg sodium; 45g carb; 6g fiber

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