italian chicken meatballs

Feel free to file this recipe under "wonderful for Sunday meal prep". It was a total home run and could not have been easier to pull together. I had all of these ingredients on hand which made it even better. 

This recipe was made even easier by the use of my very handy cookie scooper. The extra bonus to these meatballs was that I quick roasted some frozen tomatoes from last summer's garden. I had previously used these frozen tomatoes in a tomato soup but it was great to know they would be just as delicious mixed into a pasta or other use.
  1. Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
  2. In a large mixing bowl, add the sliced onions and tomatoes. Sprinkle with kosher salt and about 1 1/2 tsp fresh thyme (leave the rest of the thyme for later). Drizzle a bit of extra virgin olive oil and toss to combine. Transfer to the prepared sheet-pan and spread well.
  3. In the same mixing bowl, now prepare the chicken meatball mixture. Add ground chicken, garlic, egg, Parmesan cheese, and bread crumbs. Add oregano, paprika, pinch of salt and black pepper, and 1 cup fresh chopped parsley. Drizzle a bit of extra virgin olive oil. Using clean hands, mix well until the chicken meatball mixture is well-combined.
  4. Form the mixture into small chicken meatballs about 1 1/2 tbsp each. Arrange the chicken meatballs on the same sheet pan with the tomatoes and onions.
  5. Bake for 30 minutes or so, or until meatballs begin to turn a beautiful golden brown and the tomatoes collapse. 
Shopping List
1 large red onion, cut into wedges
6 to 7 tomatoes, quartered or cut into wedges
3 tsp fresh thyme leaves, divided
Extra Virgin Olive Oil
Kosher salt
1 1/2 lb ground chicken
3 garlic cloves, minced
1 raw egg, scrambled
1/2 cup freshly grated Parmesan cheese
1/3 cup bread crumbs
2 tsp dry oregano
1/2 tsp sweet paprika
black pepper
1 cup fresh chopped parsley

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