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Gina's simple stove-top tomato sauce simmers while the meatballs bake so the entire meal can come together in under 40 minutes.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

35 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • For the meatballs: Adjust an oven rack to the second highest position and preheat the broiler to high. Line a large baking pan with foil and coat with olive oil cooking spray.

  • In a medium bowl combine ground chicken, Pecorino Romano, cauliflower, parsley, egg, tomato paste, minced garlic, and 1/2 teaspoon kosher salt. Mix with wet hands. Gently form into 12 meatballs using a scant 1/4 cup each. Transfer to the baking pan. Broil until tops are golden, 8 to 10 minutes.

  • For the sauce: In a large pot heat 1 teaspoon olive oil over medium. Add the crushed garlic and cook until golden. Carefully add crushed tomatoes, 1/4 teaspoon kosher salt, the bay leaf, and, if using, crushed red pepper flakes. Bring to a boil. Lower heat and simmer, covered, 5 minutes.

  • Gently add meatballs to the pot of sauce. Reduce heat to low and cook, covered, until meatballs are tender and cooked through (165°F), about 10 minutes more. Discard bay leaf. Serve meatballs and sauce over spiralized zucchini and/or pasta. If desired, garnish with basil and additional Pecorino Romano. Serves 4.


Gina recommends ground chicken with a bit of fat (5 percent). Using all breast meat can result in dry meatballs. Also, you can make a double batch and freeze the rest!


Spiralize the zucchini and place in a medium bowl. Microwave for 2 to 3 minutes, until tender.

Nutrition Facts

349 calories; fat 16g; cholesterol 156mg; saturated fat 5g; carbohydrates 23g; mono fat 6g; poly fat 2g; insoluble fiber 4g; sugars 12g; protein 30g; vitamin a 1938.8IU; vitamin c 54.3mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 6.9mg; vitamin b6 0.8mg; folate 39.6mcg; vitamin b12 0.9mcg; sodium 1165mg; potassium 935mg; calcium 157mg; iron 3.1mg.