CHICKEN MEATBALLS IN TOMATO MUSHROOM SAUCE

Chicken Meatballs in Tomato Mushroom Sauce image

Provided by ratherbeswimmin

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 20

1 1/4 lbs ground chicken
1 cup dried breadcrumbs
2 shallots, finely chopped (or 2 T. finely chopped yellow onion)
2 tablespoons freshly grated parmesan cheese, plus additional for topping
2 tablespoons chopped fresh basil (or 1/2 t. dried)
1/2 teaspoon dried oregano
1/2 teaspoon salt
fresh ground pepper
8 ounces angel hair pasta, cooked according to package directions, drained
1 tablespoon vegetable oil
1/2 cup chopped yellow onion
4 ounces mushrooms, sliced
1 garlic clove, minced (or 2)
1 (14 1/2 ounce) can Italian-style tomatoes, including juice, cut up
1 (16 ounce) can tomato sauce
1/4 cup chopped fresh basil (or 1 t. dried)
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon sugar
fresh ground pepper

Steps:

Preheat the oven to 425°.
In a bowl, combine the ground chicken, bread crumbs, shallots, parmesan cheese, basil, oregano, salt, and pepper to taste.
Cover and refrigerate for 30 minutes for easier handling.
Form the mixture into 1 1/2 inch balls (use floured hands).
Place the meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
Meanwhile, prepare the sauce-in a large Dutch oven over medium heat, warm the oil.
Add in the onions, mushrooms, and garlic; saute until tender, about 5 minutes.
Add the tomatoes, tomato sauce, and seasonings.
Simmer, uncovered, 5-10 minutes longer.
Add the meatballs to the sauce and simmer, covered, until the flavors are blended, about 10 minutes longer.
Serve with the pasta and sprinkle with more Parmesan.