1 1/2cupsmarinarano sugar listed in ingredients, divided
1egg
1cupPestono sugar listed in ingredients, see notes
1/2cup100% whole grain breadcrumbsor almond meal
1/4cupparmesan cheesegrated
7ozmozzarellasliced
Instructions
Meatballs
Mix 1/2 cup pesto with the marinara. Add 1 cup of the mixture to a 13X9 baking dish. Preheat oven to 350.
Add chicken, remaining pesto, egg, breadcrumbs or almond meal, and parmesan cheese to a medium bowl. Mix well. Form into 12 (approximately 1-2 inch) meatballs. Arrange meatballs in prepared baking dish. Top with remaining marinara mixture. Arrange mozzarella slices on top of meatballs (like a blanket). Bake at 350 for 30 minutes.
Freezer Meal
Follow recipe as directed above, but do not bake. (Feel free to prepare meatballs in a disposable foil baking pan so as to keep your reusable baking dishes free.) Cover tightly, label, and freeze.
To cook after freezing, there is no need to thaw. Place frozen meal, uncovered, in preheated 350 degree oven. Bake 90 minutes.
Notes
Homemade marinara and pesto is a wonderful way to make this dish even more "from scratch!" Check out our marinara recipe here or here and our pesto recipe here.For gluten free, use 100% whole grain gluten free breadcrumbs. (Make your own, if you wish, by putting 1-2 slices 100% whole grain gluten free bread in a food processor or blender; process into crumbs.)