I LOVE meatballs. I love when they’re browned ever so slightly on the outside to lock in the delicious, moist meat on the inside then baked to perfection so that when you bite into one, it literally melts in your mouth.

Yeah, I daydream about meatballs. You know what else? My waistline can’t afford to eat said meatballs all that often because of the amount of fat and calories loaded in ONE of those little bad boys. So, alas, I had to find a clean version that not only tasted just as wonderful as the ones packed with fat and oil, but were also just as easy.

Guess what? I found it! Even better? They’re 21 Day Fix approved!

Here’s the recipe:

One serving is 2 meatballs


1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parmesan)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can store-bought pizza sauce
About 4 ounces fresh mozzarella (I use shredded but slices would actually be a good option, too)


Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a sprayed, foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan.

21 Day Fix container breakdown per serving:

1 red 1/3 yellow 1/2 to 1 blue

Recipe courtesy of Dinner: A Love Story

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