Chicken Meatballs with NatureSweet Roasted Tomatoes

Preheat oven to 400°F. Place slice tomatoes cut-side up on a baking sheet. Drizzle with ½ tablespoon olive oil. Sprinkle with ½ teaspoon Italian seasoning. Sprinkle with salt. Roast for 15-20 minutes until just wrinkled. Remove from oven and set aside.

Grease a large baking sheet.

Use the fine setting of a cheese grater to grate yellow onion into a medium bowl. Leave both the onion and its juices in the bowl. Add all other ingredients (ground chicken, Italian cheese blend, panko, garlic, ½ tablespoon olive oil, 1 ½ teaspoons Italian seasoning, tomato paste, egg, and salt and pepper).

Use your hands (best method) or two large spoons to gently mix together ingredients, until they’re well combined but not over-mixed. Over mixing will create tough meatballs. Form ¼ cup-sized meatballs and place meatballs about an inch apart on the greased baking sheet.

Form ¼ cup-sized meatballs and place meatballs about an inch apart on the greased baking sheet.

Bake for 17-21 minutes, until meatballs are lightly golden and they reach an internal temperature of at least 170°F. It’s okay if the meatballs are quite a bit higher than that; they won’t be dry!

Serve whatever way you’d like, or with your favorite bottled tomato sauce.