Baked Chicken Parmarella Meatballs Two Ways

Today, you guys are in for a treat! One of my fabulous co-hostesses from the Tasty Tuesdays link party is here guest posting a yummy baked meatballs recipe as well as two different ideas for serving them up!

Hi guys! I am super excited to be guest blogging over here today! Thank you, Anyonita! My name is Tara and I blog over at Organized SAHM, where you will find menu plans, recipes, homeschooling posts, crafts, Pinterest ideas, book reviews and sewing projects. I am an organized mom to four kiddos, otherwise known as Things on my blog to protect their identity. Today, I am going to share a budget-friendly meal that you can make two ways!

With all of the tomatoes from our garden we have coming in this summer, I have been trying to perfect my spaghetti sauce! I am oh. so. close. to getting it exactly where I want it. In the meantime, I am taking a break from gluten-free pasta this week. We love meatballs, but for some reason, I never make them with chicken. That needed to be remedied. Once I decided to make the classic chicken and cheese meatballs, I had trouble deciding which cheese to go with (parmesan or mozzarella). Decisions, decisions. In the end, I added both. These were good! I didn't see The Man's face until he was done eating.

Before we get to the recipe, don't miss this amazing summer giveaway coming to you from 17 bloggers! One lucky blogger will win 18 fantastic prizes to promote their blog including top billing ad space on Anyonita Nibbles!

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Ingredients: 

For the meatballs

1/2 cup parmesan

1 cup mozzarella

2 eggs

2 tbsp minced garlic

2 tbsp basil

2 tbsp parsely

2 tbsp onion powder 

3 pounds ground chicken

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Instructions: 

1. Preheat oven to 400. Place all ingredients in an large bowl and mix and fold with your hands.
2. Gently form meatballs about the size of a small egg. Place on greased baking sheet.
3. Bake for 15 minutes. Cool.

So, the first way to eat these meatballs is with your spaghetti sauce. I served 4 meatballs with sauce for each adult and it was perfect. The sauce you see pictured is mine. I am almost ready to share. Almost. This dish was delicious and Thing approved. 

The second way to eat these is over Romain lettuce for lunch! This is a #momlunch. I topped mine with Kosher salt, pepper, mozzarella, and drizzled some grapefruit seed oil with herbs over the top. So good and a nice variation for lunch!

Enjoy!

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