Simple Baked Cheesy Italian Chicken Meatballs

 

1 lb. ground spicy Italian chicken sausage (see note)

1 lb. ground chicken

2 slices soft whole grain bread

2 eggs

1/3 C. grated parmesan cheese

2 small shallots, grated

2 cloves garlic, grated

1-2 T. chopped pepperoncinis

1 jar (32 oz.) marinara sauce

1 C. shredded mozzarella cheese

1 C. shredded provolone

1/4 C. fresh oregano

 

Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil. Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces. In a bowl, combine the sausage, chicken, bread crumble, eggs, parmesan, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into 2 T. size balls, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside. Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano and your favorite pasta! Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 lb. ground chicken: 1 T. each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 tsp. each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 tsp. each of smoked paprika and crushed red pepper flakes.