ITALIAN CHICKEN MEATBALLS

 

ITALIAN CHICKEN MEATBALLS
MEATBALLS
1 pound ground chicken
1 bunch green onions, minced
1 cloves garlic, minced
1/4 cup flat leaf parsley, minced
3/4 cup fresh breadcrumbs
1 large egg
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1 teaspoon sea salt
parsley for garnish

•  Preheat oven to 400 degrees.
• In a large bowl combine the above ingredients with your hands until well blended.
• Form into golf ball size meat balls.
• Arrange them on a parchment covered jelly roll pan about an inch apart.
• Bake 20-25 minutes until golden brown.

While the meatballs are baking, prepare the sauce.

SAUCE
1 tablespoon avocado oil
1 small onion, diced
4 garlic cloves, minced
28 ounce can crushed tomatoes
2 teaspoons sea salt
1/2 teaspoon Italian seasoning
1/2 cup parsley, chopped

• In a large saucepan heat oil over medium heat.
• Add onions and garlic, sauteing until soft.
• Add tomatoes, salt and Italian seasoning.
• Stir to combine and simmer uncovered until the sauce has thickened, about 10 minutes. 

ASSEMBLY
1/2 cup shredded mozzarella cheese
1/2 cup mild shredded cheddar cheese
1/2 cup parsley, chopped

• Ladle a small amount of sauce into the bottom of the baking dish.
• Arrange meatballs on top of sauce.
• Pour remaining sauce evenly over meatballs.
• Top with cheese.
• Bake 5 more minutes or until cheese is completely melted.
• Garnish with parsley.