Ingredients
1 1/4 pounds ground chicken
1/2 cup breadcrumbs (whole wheat or brown
rice)
2 tablespoons finely chopped onion
1/2 cup chopped fresh basil
leaves
1 teaspoon oregano (fresh or dry)
Pink Himalayan salt to taste
pepper to taste
1 clove garlic, minced
1 egg, whisked
zest of half a
lemon
3 tablespoons marinara sauce, with more left over
*shredded
skim mozzarella cheese (on maintenance) or dairy free cheese (on
strict 30 day)
Brown Rice Pasta
Directions
Preheat oven to 375°F, setting rack to
upper third part of oven.
In a large bowl, using your hands, gently
mix together all ingredients except cheese.
Shape into small
meatballs and place a few inches from each other on a foil-lined or
pam-sprayed baking sheet.
(*note- I put some breadcrumbs in mixture
and then also rolled meatballs in breadcrumbs before placing on
baking sheet for extra crispness.)
Bake for 15 minutes.
Remove
meatballs from oven, spoon some sauce on top of each meatball, and
cover each with a few sprinkles of cheese.
Bake another 5 to 8
minutes until cheese is bubbly and golden.
Heat remaining sauce in a
small saucepan.
Serve over brown rice pasta and remaining sauce.
No comments:
Post a Comment