Shelf chicken meatballs simmer in a quick tomato sauce that catches their rendered fat and seasoning. This is dinnertime arithmetic: one small can of tomatoes, pasta or rice, and you have a full meal ready in under twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 150 calories a serving, 9 g protein, 3 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Add all the meatballs and turn them once or twice until they brown on the outside, about 4 minutes; they won't be cooked through yet.4 min
2. Add 2 cloves minced garlic and stir for 15 seconds until fragrant. Pour in 1 can of tomatoes with their juice, breaking them up with a wooden spoon, and add salt and pepper to taste.
3. Bring to a bare simmer and cook until the meatballs are cooked through and the sauce is slightly thickened, about 12 minutes. Taste and adjust seasoning.12 min

Note Swap canned crushed tomatoes for whole if you like a smoother sauce. Leftovers keep three days in the fridge and reheat gently. Serve over pasta, rice, or with crusty bread to soak up the sauce.