The “secret” ingredient for these moist and juicy meatballs? Tofu!
Total time 45 minutes. Servings: 2-3
Ingredients
- ¾ cup crumbled firm tofu (about 4 ounces)
- ½ cup ricotta (about 4 ounces)
- ½ cup freshly grated Parmesan (about 1 1/2 ounces)
- ¼ cup plain bread crumbs
- 1 large egg
- 2 tablespoons minced garlic
- 1 teaspoon dried oregano
- Kosher salt and black pepper
- 1 pound ground chicken (or turkey)
- 2 tablespoons extra-virgin olive oil
- 2 medium red bell peppers, cored and sliced lengthwise 1/2-inch-thick
- 3 cups marinara sauce (about 24 ounces)
- 6 ounces sliced provolone cheese,
- Cooked egg noodles or other pasta, for serving
- Chopped parsley, for garnish (optional)
Directions
- Heat oven to 375 degrees.
- In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
- In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
- Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
- Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.
Source: NYT
