- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup grated parmesan cheese (1/2 cup or 16 grams if using a Microplane/zester)
- 1 clove garlic, crushed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce (optional)
- 1 pound lean ground chicken (I like Organic Smart Chicken)
- 1 recipe Simple Delicious Marinara Sauce
- 1 pound whole wheat linguine (My favorite brand is Delverde). For gluten free my favorite brand is Jovial.
- Place sauce in a large pot and simmer.
- Place bread crumbs in a medium bowl and pour milk. Mix to combine and allow breadcrumbs to hydrate for about 5 minutes
- Add the egg, parmesan, garlic, salt, pepper, and Worcestershire sauce. Mix well.
- Add ground chicken and use your hands to mix until well combined.
- Grease your hands with a little oil and form meatballs, slightly smaller than a golf ball.
- Place meatballs into simmering sauce, and cook until internal temperature reaches 165-F.
Heat olive oil in a large pot. Add garlic and cook until fragrant. Add crushed tomatoes, salt, pepper, and water and bring to a simmer. Meanwhile, add all the ingredients except the chicken in a bowl and mix well to combine. Add the chicken and use your hands to mix until well combined. Pour a little oil into a small bowl and grease your hands each time you grab a handful of meat to form into a meatball. To cook meatballs - Broil or Poach in sauce: To broil: Place meatballs on a greased cookie sheet; place under broiler until browned on top. Turn over and brown the other side. Place them into the tomato sauce to finish cooking. To poach: Form the meatballs and place them directly into the tomato sauce to cook. Bring the sauce up to a boil, reduce heat, and simmer until meatballs are cooked through, approximately 20 minutes. Chicken Meatballs in Tomato Sauce
Ingredients
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