Cheesy Chicken Parmesan Meatballs

Ingredients (4 servings)

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 breadcrumbs

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

Pasta of choice


  • Heat oven to 375o F. 
  • In a large bowl, combine tofu, ricotta, Parmesan, breadcrumbs, 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 ½-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.
  • Garnish with parsley, if using, and serve meatballs, peppers, and sauce over egg noodles or other pasta.