Ingredients
Scale
- 1/3 cup seasoned breadcrumbs
- 1 large egg, beaten
- 2 teaspoons salt, divided
- 1 pound ground chicken
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28-ounce) can tomato sauce
- 8 ounces bocconcini mozzarella mini balls
- 1 pound wheel pasta (or another small pasta shape)
- 1 tablespoon fresh basil, thinly sliced
Instructions
- Cook the pasta for 1 minute less than the package directions. Drain and set aside.
- In a large bowl, combine the breadcrumbs, ground chicken, beaten egg, and 1 teaspoon of the salt. Mix until just combined.
- With damp hands, roll the mixture into small meatballs, about 1 teaspoon each.
- Heat the olive oil in a large pot over medium heat.
- Add the meatballs and cook for about 3 minutes, turning occasionally until lightly browned.
- Stir in the garlic and cook for 1 minute.
- Pour in the tomato sauce, remaining 1 teaspoon salt, and basil. Reduce the heat to low and simmer for about 8 minutes, or until the meatballs are fully cooked.
- Add the cooked pasta and mozzarella balls to the pot. Stir gently and cook for 2–3 minutes, until everything is heated through and the cheese begins to soften.
- Serve warm.
Notes
- Use damp hands: Wet hands make rolling the sticky chicken mixture much easier.
- Don’t overcook the pasta: Cooking it 1 minute less than directed helps it stay perfectly tender after finishing in the sauce.
- Add the mozzarella last: Stir it in gently just before serving so the cheese becomes soft and melty without completely disappearing into the sauce.
- Keep the meatballs small: Bite-sized meatballs cook quickly and pair perfectly with the wheel pasta, making every bite easy for little eaters.
