Cheesy Roasted Chicken & Sausage Meatballs
Oven roasted Chicken and Sausage Meatballs with Marinara and melted provolone.
Ingredients
- 1 lb. ground chicken
- 1 lb. chicken or pork sausage, removed from casings
- 2 eggs, beaten
- 2 large shallots, minced
- 2 cloves garlic, minced
- 3/4 cup Italian seasoned breadcrumbs
- 1/2 cup grated parmesan
- 3/4 tsp red pepper flakes
- 3/4 tsp oregano
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh basil
- kosher salt and black pepper
- 1/4 cup water
- 1/4 cup olive oil, for brushing the tops of the meatballs
- 32 oz jar Rao's Marinara, or any brand you like
- 8 oz grated mozzarella - not fresh
- 6 slices provolone cheese
- fresh oregano, for garnish
Instructions
- Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken and sausage, mixing with a fork to loosen the meat and break it up. Add the beaten eggs, shallots, garlic, breadcrumbs, parmesan, pepper flakes, oregano, parsley, basil, and 1/2 tsp each salt and pepper, and add about 1/4 cup tap water. Continue to mix everything using the fork so to not condense the mixture, but bring it together lightly.
- Using an ice cream scoop, form approximately 20 meatballs onto the prepared baking sheet. Using a basting or pastry brush, glaze the top of each meatball with a thin coating of olive oil. Bake for 15 minutes, then remove from the oven to put the meatballs into a 9 x 12 baking dish. Pour the marinara sauce over the meatballs, top with foil, and return to the oven for another 10 minutes.
- Pull out the baking dish, top with the provolone and shredded mozzarella, and bake for another 8-10 minutes until the cheese is melty and the sauce is bubbling. Top with fresh oregano, and enjoy!
Notes
Ideally this recipe would be made with chicken sausage to keep them lighter, but pork sausage works fine as well.
To make these ahead, work through the first baking step, pour the sauce over the meatballs, cover with foil, and finish the process from there when you are ready. I don't recommend fully cooking in advance, as the lean chicken can get tough if overcooked.