Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly grease with ½ teaspoon olive oil. Set aside. Fill a pot with water and start to boil for pasta.

Meanwhile, in a separate large pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add tomatoes, 1 teaspoon garlic powder, 1 teaspoon basil, 1 teaspoon oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Mix well. Bring tomatoes to a boil and simmer on low, stirring often, until tomato mixture has thickened.

While sauce is cooking, place ground chicken in a large bowl. Add remaining 1 teaspoon garlic powder, remaining 1 teaspoon basil, remaining 1 teaspoon oregano, remaining 1/2 teaspoon salt, egg, cheese, and bread crumbs. Mix well to distribute ingredients evenly.

Divide meat mixture evenly into 16 pieces. Form into balls and place on prepared cookie sheet. Bake in oven until cooked through, about 15 minutes. Once cooked, remove promptly from heat and add to simmering sauce.

While sauce and meatballs are simmering, cook pasta according to package instructions. Drain well and serve with sauce and 4 meatballs per person. Garnish with additional parmesan cheese, to taste, if desired.

Recipe developed by dietitian and nutritionist Elizabeth Fassberg MPH, RD

Note: These tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.