Go Back
–+ servings
Print Recipe
5 from 5 votes

Chicken Parmesan Meatballs with Homemade Marinara

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

FOR THE MARINARA

  • 28 oz can crushed plum tomatoes
  • 2 garlic cloves, minced
  • 1 tsp onion powder
  • 1/2 tsp each dried basil and oregano
  • 1/4 tsp each red pepper flakes and kosher salt
  • 1 small dried bay leaf

FOR THE MEATBALLS

  • 1 pound ground chicken breast
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 egg
  • 3 garlic cloves, minced
  • 1/2 an onion, minced
  • 1/2 tsp lemon zest
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • ground pepper to taste
  • optional: reduced-fat mozzarella cheese for melting on top (extra points)

Instructions

  • In a large pot, saute garlic in cooking spray over medium heat until just slightly browned, about 1 minute.
  • Add in tomatoes. Add about 1 cup of water to one of the cans, sloshing around to get the remaining tomatoes out. Add the tomato water to the skillet or pot.
  • Add all remaining ingredients. Bring to a boil, then simmer, uncovered, for 15-20 minutes, stirring occasionally.

FOR THE MEATBALLS

  • In a medium bowl, mix together all ingredients. Scoop heaping tablespoons of mixture into the cups of a mini muffin tin (24 meatballs). You could do this on a regular baking sheet, but I find it so much easier in mini muffin tins. Make sure you liberally spray the cups with cooking spray.
  • Bake for at 400F for 5 minutes then broil the top for 2 minutes. Add to your sauce and simmer for about 5 minutes. 

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). A serving is 6 meatballs and sauce
WW Green SmartPoints: 5 for 6 meatballs and sauce
WW Blue and Purple SmartPoints: 5 for 6 meatballs and sauce