Chicken Meatballs (21 Day Fix approved)

Saturday, May 21, 2016

These meatballs are a healthy alternative for traditional meatballs and are super easy to make. They can be made ahead of time and frozen for up to 3 months. 1 serving is 3 meatballs and counts as a 1 GREEN,  1 RED and 1/2 tsp


1 lb lean ground chicken
1/2 tsp salt
1/2 tsp ground black pepper
1 egg beaten
1/2 c wholegrain bread crumbs (omit this if you are gluten free or substitute GF bread crumbs or panko)
2 garlic cloves (minced)
1 shallot (minced)
1/4 c red bell pepper (chopped fine)
2 TB fresh parsley(chopped fine)
1 TB fresh thyme (chopped fine)
2 TB grated Parmesan cheese
2 TB extra virgin olive oil

Homemade Marinara Sauce or store bought marinara with no added sugar


1. Combine chicken, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, shallot, red pepper, parsley, thyme, and cheese in a large bowl; mix well with clean hands.
2. Roll mixture into eighteen 1½-inch meatballs. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
4. Repeat with the remaining meatballs. Set aside.
5. Top meatballs with homemade marinara sauce and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

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