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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

  • ½ small bunch Italian (flat-leaf) parsley
  • ½ lemon
  • ½ (5 oz) pkg baby arugula

• STEP 3

  Shave parsley leaves off the stems; discard stems and mince the leaves. Divide parsley between two medium bowls.

• STEP 4

  Finely grate Parmesan. Divide between the two bowls.

  • 2 oz Parmesan cheese

• STEP 5

  Coarsely grate mozzarella. Add all of the mozzarella to one of the bowls, stir to combine, and set aside.

  • ¼ (8 oz) block mozzarella cheese

• STEP 6

  Add chicken, bread crumbs, egg, oil, and spices to the remaining bowl with the parsley and Parmesan; use your hands to combine the chicken mixture. Using a tablespoon measure, form the mixture into rounded meatballs and place on a plate.

  • ½ lb ground chicken
  • ¼ cup panko bread crumbs
  • 1 egg
  • 1 tsp extra virgin olive oil
  • ¼ tsp oregano, dried
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 7

  Preheat an ovenproof skillet over medium-high heat.

• STEP 8

  While the skillet heats up, place tomato sauce and spices in a small bowl. Stir to combine the sauce.

  • 1 (8 oz) can tomato sauce
  • ½ tsp Italian seasoning
  • ¼ tsp crushed red pepper
  • 1 pinch salt

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add meatballs and cook, turning often, until browned on all sides, 3-4 minutes (the meatballs will not be cooked all the way through). Remove from heat.

  • 2 tsp extra virgin olive oil

• STEP 10

  When the meatballs are browned, pour tomato sauce over top, stir to coat, then sprinkle with reserved parsley and two-cheese mixture. Place skillet in the oven and bake until cheese is melted and meatballs are cooked through, 7-8 minutes more. Remove from oven. (Reserve medium bowl for next step.)

• STEP 11

  Meanwhile, zest and juice lemon into the medium reserved bowl.

• STEP 12

  Peel and mince shallot. Add to the bowl with the lemon along with oil, salt, and pepper. Whisk to combine the dressing.

  • ½ shallot
  • 1 tbsp extra virgin olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 13

  Add arugula to the bowl with the dressing and toss to combine the salad.

• STEP 14

  To serve, divide meatballs, sauce, and salad between plates. Enjoy!