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Lately I have been into chicken meatballs. I find them to be light and delicious and I am excited to share this recipe with you.
You don't have to fry these, you can bake them. In fact, I love to bake them and keep them for lunch during the week. They also freeze well.
For this dinner I used the penne pasta from my pasta line.This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well.
Chicken Meatballs
Ingredients
(Makes about 28 Meatballs)
2 lbs. Ground Chicken
1 Cup Plain Bread Crumbs
4 tbsp. Parsley, chopped
2 tsp. Salt
1 tsp. Pepper
4 Eggs, beaten
1 cup Pecorino Romano, grated
1 tsp. Garlic Pepper
Sauce (See Below)
Method
In a bowl, combine the chicken, breadcrumbs, parsley, salt, pepper, eggs, Pecorino, and garlic powder. Form into balls.
Heat olive oil in a frying pan. Fry the meatballs for about 4 minutes on one side then turn and saute for another 5 minutes until cooked thru. Please note you can bake these at 400 degrees on parchment paper as well. Be sure to brush with olive oil on all sides.
Add the meatballs to your sauce.
Serve with pasta.
Sauce recipe below
Ingredients
½ Cup Olive Oil
4 Whole Garlic Cloves
5 Cheese & Parsley Sausages (about 1 ¼ lbs.)
3 Hot Sausages (about ¾ lbs)
¼ tsp Red Pepper Flakes
4 (28oz) Cans of Whole Tomatoes
1 1/2 tsp. Salt
1 tsp. Pepper
½ Cup Fresh Basil, Chopped
1 End of Your Pecorino Cheese Block (See my Pecorino Romano Cheese Hack-Chapter 1)
1 ½ lb. Pasta of Choice
Heat the olive oil on low in your sauce pot. Add in the garlic cloves on low heat. Cook the garlic until it softens. Remove from the pot and mash with a fork. Raise the heat to low/medium and add in your sausages. Brown your sausages for about 6 minutes on each side. While the sausage is cooking, put the tomatoes in a bowl and mash with your hands. Remove the sausage from the pot, put on a plate and set aside. Lower the flame and add the mashed up garlic and red pepper flakes to the oil. Add in your tomatoes and season with salt and pepper. Let it simmer for a few minutes and add in the basil and your Pecorino Romano cheese end. Simmer for 5 minutes and add back the sausage and it’s juices from the plate. Cook for about 35 minutes on low.
In the meantime, boil your pasta water. Add in your pasta and cook. Drain your pasta and add in the sauce. Serve.