1 (25 oz.) jar marinara sauce
1/4 cup heavy cream
Meatballs:
1 1/2 pounds ground chicken
1/2 cup fresh spinach
1/2 cup panko or seasoned breadcrumbs
1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
1/4 cup white onion, finely chopped
3 cloves garlic, minced
1 large egg
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
fresh basil, garnish
Preheat oven to 400º F. Heat tomato sauce in a large skillet over medium-high heat. Stir in heavy cream, then taste and adjust seasoning, if necessary. Remove from heat and set aside. In a large bowl, combine ground chicken, spinach, panko, parmesan, onion, garlic and dried basil, and season with salt and pepper. Using your hands or two forks, mix everything together until fully incorporated, then roll into 1 1/2-inch balls. Place meatballs on 1-2 large baking sheets and bake for 15-20 minutes, or until cooked through. Once baked, transfer meatballs to the skillet with the tomato sauce, and top with extra Parmesan, if desired. Cook for another 5-10 minutes, or until sauce has absorbed meatball flavor and cheese is melted. Remove skillet from stove and top with chopped basil. Serve hot and enjoy!