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RECIPE  |  MARINARA CHICKEN MEATBALLS

RECIPE | MARINARA CHICKEN MEATBALLS

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This past weekend I made Marinara Chicken Meatballs. There are pretty simple to make and the only part that takes some time is rolling the meatballs, but hey, it’s all worthwhile when you sink your teeth into one of these. These meatballs pair the best with marinara sauce and you could try pairing it with BBQ sauce.  I would definitely add some spaghetti along with some cooked mushrooms and onions to make this a full meal. 

For this dish, I’m using Blue Goose Pure Foods certified-humane ground chicken meat, Terra Delyssa Organic Extra Virgin Olive Oil and Victoria Fine Foods Marinara Sauce.  

Well I hope you guys enjoy this recipe!  If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured.  If you're not on Instagram, please share this recipe with your family and friends across social media or by simple word of mouth. I'd appreciate it GREATLY!

Take good care,
Christie

Disclaimer: I am not sponsored by any companies listed in this post. 

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MARINARA CHICKEN MEATBALLS RECIPE

YIELDS 40 MEATBALLS | PREP TIME 30 MINS | COOK TIME 15 MINS

INGREDIENTS

Meatballs:

  • 1 lb of ground chicken
  • 1 handful of chopped Italian parsley
  • 4 garlic cloves, minced
  • ½ cup of Italian breadcrumps
  • ½ tsp. of salt
  • ¾ tsp of oregano
  • ½ tsp of onion powder
  • ¼ tsp of garlic powder
  • 1/8 tsp of black pepper
  • 1 tbsp of olive oil
  • For rolling: ¼ of all purpose flour

Sauce:

  • 4 cups of marinara sauce
  • 2 tbsp of olive oil
  • 1 handful of chopped parsley
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INSTRUCTIONS

  1. In a large mixing bowl, add all your meatball ingredients EXCEPT for the flour. Flour will be used separately to coat each ball prior to cooking. Mix meatball ingredients until well combined. On a separate plate, sprinkle flour onto plate. Then scoop out ½ tablespoon of the meatball mixture and roll it in the palm of your floured hands until round. Roll the meatball into the flour of the plate. Repeat process.
  2. Then in a large non-stick pan on medium-high heat, add the remaining 2 tbsp. of olive oil. Once hot, slide in the meatballs. Try not to slide in the flour if possible. Cook on each side until browned, approximately 7-8 minutes in total.
  3. Remove meatballs from pan and set aside. To the same pan, add marinara sauce and scrape the brown bits from bottom of pan. Bring to boil, add in the other handful of chopped parsley. Then slide in the cooked meatballs. Lightly stir until each ball is well coated in sauce for another 5-6 minutes.
  4. Optional: garnish with more chopped parsley if desired. Serve immediately and enjoy!
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