Today’s quarantine-time recipe was inspired due to the fact that we have been buying more pasta now.

With many families out of work at this time, pasta is a very inexpensive and satisfying dinner. Everyone loves pasta, right? I know I do not have to sell you on pasta. It’s been a great American food staple and a quick pantry go-to for quick weeknight meals.

Pasta makes for a hearty easy meal that can be served with all kinds of vegetable-filled and nutritious kid-friendly sauces.

We all know pasta creates hearty lunches and evening meals or quick out-of-the-refrigerator snack for some late-night movies. Then, knowing how to make an easy tomato sauce that can go a long way, especially when you have kids in the mix.

With many families talking, drinking and cooking in the kitchen lately, I thought I would present a dish that I love making and my sisters love to help to make and also to eat.

These meatballs are flavorful and a great source of comfort food for these trying days we are living through.

Chicken Meatballs

1 pound of ground chicken or turkey

1 egg, room temperature

½ cup of fresh breadcrumbs

¼ teaspoon of chili flakes

¼ cup of grated Parmigiano-Reggiano cheese

3-6 ounces of fresh mozzarella cheese, sliced

1 clove of garlic, finely minced

2 tablespoons of parsley

½ teaspoon of salt

¼ teaspoon of pepper

Fresh basil leaves, torn

2 cups of your favorite marinara sauce

In a large mixing bowl, mix together all of your ingredients except for the chicken. Add ground chicken and mix until just combined. Scoop the meatballs and place on a parchment-lined sheet pan or plate.

(Cook’s note: Place a small bowl of water to dip beside you while forming your meatballs so there is no sticking. You can also use a small ice cream scooper to assist you in the formation of the meatballs.)

Add a little layer of olive oil to a large saute pan. Brown the meatballs lightly all over, slowly turning them to every side. Add your marinara sauce to the pan. Cover the pan with a lid and allow the meatballs to cook for 10-15 minutes until meatballs are cooked through.

Turn the broiler setting on.

Place your Parmigiano-Reggiano cheese and mozzarella cheese on top. Broil until light golden brown. Sprinkle some chopped basil on top.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former prep and line cook for Executive Chef David Crespo at “Fresh Kitchen by Robert Irvine” in the new Downtown Allentown Market. She can be reached at sarah.schweitzer18@gmail.com.