Who can resist melted cheese and marinara sauce? Add meatballs and you’ve created an irresistible kid-friendly meal.
Precooked meatballs are sold in any supermarket’s refrigerated meat area or in the freezer section. I call for chicken here but choose whatever kind you like, whether beef or a combination beef-pork variety.
Buy any brand of marinara (without meat) or spaghetti sauce (with or without meat), especially when you find a sale and can stock up.
Heat the meatballs and sauce, then top with mozzarella for its gooey goodness and Parmesan for its distinct saltiness. Serve with bread or pasta, and you will be a hero for whipping up a quick, satisfying classic hot dish for your family. Add a green salad and it’s a complete meal.
- CHICKEN MEATBALLS PARMESAN
- By Lynette Lo Tom
- 3/4 pound frozen or refrigerated cooked chicken meatballs (substitute any type meatballs)
- 16 ounces marinara or spaghetti sauce
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Sliced basil or minced parsley as garnish (optional)
In a stock pot or skillet, add meatballs and marinara sauce and cook over medium heat until meatballs are heated through and sauce is hot, about 10 minutes.
Sprinkle with mozzarella, then Parmesan. Serve after mozzarella has melted, about 5 minutes. Garnish with basil or parsley and plate with bread, garlic bread or pasta. Serves 2 to 3.
Approximate nutritional information, per serving (based on 3 servings): 300 calories, 12 g fat, 3.5 g saturated fat, 100 mg cholesterol, 1, 000 mg sodium, 22 g carbohydrate, no fiber, 10 g sugar, 26 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
