November Recipes

Italian Chicken Meatballs

30 Minutes Or Less Badge
Plate of Italian Chicken Meatballs with pasta
Hands On:
10 minutes
Total Time:
25 minutes


  • 1 lb lean ground chicken
  • ¼ cup Hy-Vee Italian bread crumbs
  • ¼ cup Hy-Vee grated Parmesan cheese, plus additional for garnish; if desired
  • ¼ cup green onions, finely chopped
  • 1 Hy-Vee large egg, beaten
  • ½ tsp Hy-Vee Italian seasoning
  • ⅛ tsp Hy-Vee salt
  • ¼ tsp Hy-Vee black pepper
  • 1 (17.6-oz.) jar Gustare Vita tomato pasta sauce
  • 5 cups Hy-Vee spaghetti, cooked; hot
  • fresh basil, for garnish; if desired
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Preheat oven to 375°. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.
Gently combine ground chicken, bread crumbs, Parmesan cheese, green onions, egg, Italian seasoning, salt, and pepper. Shape mixture into balls with 1¼-inch scoop or moistened hands.
Place meatballs on prepared baking sheet about 1-inch apart. Bake for 4 to 8 minutes, turning once halfway through until internal temperature reaches 165°. Drain on paper towels.
For sauce: Heat pasta sauce in saucepan. Serve sauce over meatballs and cooked spaghetti. Garnish with additional Parmesan cheese and fresh basil, if desired.

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