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.
Nutrition
- Serving Size: 8
