Chicken Meatballs are a delicious alternative to the traditional meatball. Best when served with red sauce. Spaghetti adds an extra heartiness to the meal.

Chicken Meatballs with Red Sauce and Spaghetti

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Ingredients

Units Scale

For Chicken Meatballs3 lbs. of boneless chicken breast

1 cup chick peas
1 cup Italian parsley
2 cloves garlic
3 tablespoons olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. turmeric
3/4 cup corn meal
Vegetable oil

For the Sauce29 oz. can crushed tomatoes

3 cloves garlic - chopped
1/2 cup Italian parsley - chopped
1/2 red onion - sliced
2 tablespoons olive oil
Juice of 1/2 lemon
1/2 tsp. turmeric
1 tablespoon sugar
1/2 tsp. dried oregano
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. ground cumin
1 lb. of your favorite spaghetti
Grated Romano or Parmesan cheese

Instructions

Preheat Oven 350 degreesPlace in a food processor the chick peas, parsley, garlic and seasonings and process.

Cut chicken breast into cubes and place in the food processor; do not over process the chicken. Place the ground chicken in a large bowl.
Add the olive oil and mix the chicken.
Place the corn meal in a shallow bowl. Form the chicken into desired sized balls and roll in the corn meal. Place the chicken balls in a baking dish and drizzle with the vegetable oil.
For one inch chicken balls bake 20 – 25 minutes.

For the SauceHeat a large frying pan with the olive oil. Add the garlic, parsley and onion and sauté until the onion is slightly golden and the garlic fragrant.

Add the crushed tomatoes, lemon juice and seasonings and simmer on low while the chicken balls bake.
Place the chicken balls in the sauce when finished cooking.
Prepare the spaghetti as directed.
Plate the spaghetti topped with a drizzle of olive oil, dash of red pepper flakes. Top with the sauce; chicken balls and grated Romano cheese.