Aaaaaaaaand we’re back with Tasty Tuesday! Today’s recipe is chicken meatballs with red sauce (and a couple of other surprises!). Chicken meatballs don’t sound indulgent, but they’re one of my favorite comfort foods. And on top of that, they’re super easy to make! There are definitely a lot of recipes out there that you could use, but my favorite comes from ibreatheimhungry.com because it’s naturally gluten free and keto-friendly (I try to stay as low carb as I can).
Before making the meatballs, lightly grease your baking pan of choice and heat your oven to 350 degrees. Then, start putting your meatballs together with:
- 1.5lbs ground beef
- 2 Tbsp fresh parsley, chopped
- 3/4 cup grated parmesan cheese
- 1/2 cup almond flour
- 2 eggs
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 tsp dried onion flakes
- 1/4 tsp dried oregano
- 1/2 cup warm water
You may have noted in the ingredient list that there are a couple of no-nos for me: ground beef (red meat), parmesan cheese, and eggs. As you may have guessed, I sub ground chicken in for the ground beef (which I actually prefer- much juicier!), 2 tablespoons of flax seed mixed with 6 tablespoons of water for the eggs (so I still have a binder), and I remove the cheese entirely from the recipe. I decided to leave the recipe in tact in case anyone reading this would like to use the original ingredients.
And now we mix!
Once the oven is heated to 350 degrees, roll the mixture into small balls (about a 1/4 cup each in size). I can usually make enough for 18-24 meatballs depending on how big I roll them.
Lastly, bake for 20 minutes, and then you’re done!
But actually just kidding, because even though these meatballs are definitely yummy enough to eat by themselves, they’re much better once they’re all dressed up. I like to make my meals with a balance of veggies, carbs, protein, fruit, and fats, so that’s exactly how we’re going to dress up these ‘balls!
I start the meal prep by sautéing 1 cup of roughly chopped brussel sprouts in 1 teaspoon of non-dairy buttery spread with a little bit of salt, pepper, and onion powder (side note: if you have not tried Earth Balance non-dairy buttery spread, you are SERIOUSLY missing out!!!).
Once they get all nice and warm and a little crispy, I add 1/3 cup of kelp noodles (yep, I just said kelp noodles) with a little more salt, pepper, and garlic powder. I let this mixture sit for a 2-3 minutes as the seasonings and brussel sprouts start to give some flavor to the kelp noodles.
Once the kelp noodles and brussel sprouts have softened a bit, I add a half a cup of red sauce (which is the fruit in this dish!) to the mixture with 4 of the chicken meatballs. The red sauce I chose this week is from a local restaurant called Wright’s Chicken Farm in Rhode Island. It’s a perfect combination of traditional tomato flavoring without too much sugar.
I let this mixture cook for 2-3 minutes, or until the meatballs have warmed and the kelp noodles have softened to the consistency of vermicelli noodles. And then voila! The meal is ready to plate. This meal is quick and easy, especially if you meal prep the chicken meatballs before hand. AND it’s completely allergy-friendly, plus has the added benefit of being a healthier version of the traditional spaghetti and meatballs.
I don’t know about you, but I sure am living my best and most delicious life tonight. ❤