Cheesy Chicken Parmesan Meatballs

Ingredients

• ¾ cup crumbled firm tofu (about 4 ounces)
• ½ cup ricotta (about 4 ounces)
• ½ cup freshly grated Parmesan (about 1½ 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 ½-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

1. Heat oven to 375°F. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt, and 1 teaspoon pepper. Mix until well combined. Add chicken and mix gently. Roll into 24 golf ball-size meatballs.
2. In a Dutch oven, heat olive oil over medium. Add bell peppers, season with salt and pepper, and cook until softened, about 5 minutes. Add marinara and meatballs, stir gently, and bring to a boil. Cover and transfer to oven. Bake until meatballs are cooked through, about 20 minutes.
3. Top with provolone slices, slightly overlapping, and bake until the cheese melts, about 3 minutes.
4. Serve the meatballs, peppers, and sauce over egg noodles. Garnish with parsley if desired.