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Baked Chicken Meatballs Alfredo

Tender Italian-style meatballs would be equally good popped into tomato sauce and perched atop spaghetti.

Serving Size:


Active Time:

30 min.

Total Time:

1 hr., 25 min.


  • 2 eggs
  • 2 lbs. ground chicken
  • ⅓ cup seasoned dry breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • 2 tsp. fennel seeds, crushed
  • 1 tsp. garlic powder
  • ¼ tsp. pepper
  • 1 (14.5 oz.) jar Alfredo sauce
  • 1 Tbs. chopped fresh parsley


  1. Heat oven to 375°F. Coat large rimmed baking sheet with cooking spray. In large bowl, beat eggs. Add chicken, breadcrumbs, Parmesan cheese, fennel seeds, garlic powder and pepper; mix until blended. Shape into 20 meatballs (about ¼ cup per). Transfer to baking sheet. Bake until no longer pink in centers, 18–20 min.
  2. Spread sauce over bottom of 13″x9″ baking dish; add meatballs. Bake until sauce is heated, 8–10 min. Remove from oven. Heat broiler. Broil until meatballs are lightly browned, 2–3 min. Serve sprinkled with chopped parsley.

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