Tuesday, September 23, 2014


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.
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. 
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.

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