This simple sweet basil sauce and cheese-stuffed chicken meatballs are definitely the easiest thing you’ll make all day. Bonus: it will make your apartment smell amazing and your roommates think you’re a five-star chef.
It’s also a great way to use up all of that oatmeal sitting in the back of your cabinet. I see no downsides here. You won’t either, trust us.
Goat Cheese Stuffed Chicken Meatballs in Sweet Basil Marinara
- Prep Time:10 minutes
- Cook Time:20 minutes
- Total Time:30 minutes
- 1 pound ground chicken
- 1 large can of tomato sauce
- 1 package of fresh basil
- 4 tablespoons of parsley
- 2 tablespoon garlic salt
- 3 tablespoons olive oil
- 1 cup water
- 1 small can tomato paste
- 1 teaspoon crushed red pepper
- 1 egg
- 1/2 cup parmesan cheese
- 1/2 cup steel cut oats (or blended oats)
- 2 tablespoon black pepper
- 4 oz goat cheese
Pour sauce, paste, 2 tablespoons of parsley, chopped fresh basil, garlic salt, crushed red pepper, black pepper and olive oil into a large pot over medium heat.
Combine chicken, 1/2 cup oatmeal, remaining parsley, Parmesan cheese, egg, 1 tablespoon garlic salt, 1 tablespoon black pepper and 3 sprigs chopped basil in a bowl. Mash with your hands.
Roll into 1-inch balls and stuff with goat cheese.
Roll tightly and drop into marinara sauce pot and bring to a boil. Cook for about 20 minutes or until chicken is fully cooked and balls are firm.
Serve with Parmesan cheese and garnish with basil.