Chicken Meatballs + Creamy Tomato Sauce

I love a good meatball. But sometimes, it's nice to change it up a bit, especially when it's as easy to make as these are. We normally make twice as much, and freeze half to reheat, for those busy nights we don't always have time to make dinner. 

Guess what. The sauce is just as easy. I promise. 

I love that we ended up adding the mini mozz balls too! They're fun, and give a nice fresh color to the mix. You could always omit adding them to the pasta, and just eat them alone though, because..cheese. 

Meatballs:

1 cup Panko

1/4 cup grated parmesan

1 egg

1lb. ground chicken

2 tbsp minced onion

1 tbsp fresh parsley

1 tbsp sour cream

1/2 tsp salt

1/4 tsp pepper

Sauce:

1 cup crushed tomatoes 

1 onion, chopped

4 cloves garlic, chopped

1 green pepper, chopped

1/4 tsp cinnamon

1 tbsp oregano

2 tsp rosemary

1/2 cup heavy cream

3 tbsp butter

1/2 cup mini mozzarella balls

fresh basil

Meatballs: 

Mix ingredients. Scoop out 1 tbsp sizes of mixture, and form into ball shape. Place on greased pan, and broil on low for about 5-6 minutes, or until inside temp reaches 165. 

Cook pasta while making sauce. 

Sauce:

In a blender, combine sauce ingredients, minus cream, butter, mozzarella balls, and basil. Blend until almost smooth. Place in heavy pot, and bring to a boil, stirring constantly. Add in cream, bring to boil, then turn down to low, and add in butter, stirring until melted to finish sauce. 

Add meatballs and mozzerella balls to sauce until mozzarella balls are warm. Add to pasta and serve immediately. 

Hope ya'll love this just as much as we do! Comment below how well it turned out!