Cardiologists are forever telling us to cut back on red meat.
Okay fine, Doc!!! Here are some chicken meatballs...mumble grumble...
Okay I have to admit... these are pretty darn good! Enjoy!!!
The Sauce
Ingredients:
- 2 28 oz cans peeled plum tomatoes
- 2 tsp kosher salt (1.25 regular)
- 2 tsp garlic powder
- 1 tsp dried parsley or 1 tbsp fresh, minced
- 1 tsp dried basil or 1 tbsp fresh, minced
- 1/4 tsp black pepper
- avocado oil and chicken bits from the fry pan when meatballs are done
Run the two cans of tomatoes through the blender and get them going over medium heat in a sauce pan big enough to later add ten meatballs. Add all dry ingredients and bring to a simmer, stirring occasionally.
The Meatballs
Ingredients:
- 1.5 lbs ground chicken breast
- 2 eggs
- 2 tbsp fresh parsley, minced
- 2 tbsp parmesan cheese
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2-3/4 cup flavored bread crumbs
- 4-5 tbsp avocado oil
In a large mixing bowl beat the two eggs and mix in parsley, cheese, garlic powder, salt and pepper. Add meat and mix thoroughly. Finally, add 1/2 cup bread crumbs and blend. Gauge the mixture for balling and add more breadcrumbs if needed. Shape the mix into ten meatballs. Heat avocado oil on medium high in large fryer and add meatballs.
Brown meatballs on all sides, which may require some skillful balancing, nearly cooking them fully.
Once meatballs are a nice golden brown, add them to the simmering sauce.
Scrape any chicken bits in fryer and add them, along with the oil, to the sauce.
Stir oil into sauce and simmer for 20-30 min, making sure meatballs are cooked through. Serve with a sensible portion of your favorite pasta or maybe sauteed zucchini ribbons and a green salad.
Blessed be... and happy cooking!