Indy Style Recipes

Cooking a holiday entrée for two

INDIANAPOLIS (WISH) — Registered Dietitian Nutritionist Tara Rochford stopped by Indy Style to share a holiday entrée that is perfect for a smaller gathering.

Chicken parmesan meatballs for two


  • ½ lb ground chicken
  • 2 tablespoons ground oats or oat flour
  • ¼ cup grated parmesan
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes, optional
  • 10-12 small mozzarella balls
  • ½ jar of your favorite marinara sauce


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the ground chicken, oats, parmesan, salt, pepper, basil, oregano, Italian seasoning and red pepper flakes. Mix until just combined.
  3. Line a baking sheet with foil, parchment paper or a silicone baking mat and spritz with cooking spray. Form the ground chicken mixture into about 10-12 small meatballs and place on the baking sheet.
  4. Place one mozzarella ball into the center of one meatball and reform the meatball around the mozzarella.
  5. Bake the meatballs for about 15 minutes.
  6. Pour the sauce into a medium saucepan to warm, then place the baked meatballs in the saucepan with the sauce. Cover with a lid and allow to simmer for about 30 minutes. Serve with bean pasta, whole grain pasta, zucchini noodles or spaghetti squash and top with fresh basil.

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