Chicken Meatballs in Marinara Sauce

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Meatballs in the pan

I spotted a slow cooker recipe for meatballs and decided to make it. As usual, I took everything on the ingredients list as mere suggestions, like I always do. The original recipe used pork and Italian sausage, which I changed to ground chicken, seasoned the same way as the sausage, then went as is. The recipe is as follows below. The meat turned out drier than I like, but being soaked in the marinara softened them a bit, more moisture in them. And because I wanted to have it in the morning, I ended up adding an egg to it 🙂

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On my plate

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And it becomes breakfast!

Matt on the other hand did use the Italian sausage and I do have the feeling that his turned out waaaaay better than mine. With the fattier meat, this would have turned out way juicier than mine, and yummier too. But I am happy to do this with the ground chicken simply because I can eat more of it, too 🙂

And yes, we are self-admitted saps who make the same dishes across the miles. 🙂

Chicken Meatball in Marinara Sauce Recipe

Chicken Meatball
1/2 kilo ground chicken
5 cloves of garlic, minced
1 small onion, minced
20 basil leaves, minced
3 stalks of oregano, removed from stems
salt
pepper
1 teaspoon of smoked paprika
1 egg
1/2 cup breadcrumbs

1/2 cup cornmeal or more breadcrumbs (for coating)
about 25 small  half-inch cubes of cheese

1 can of spaghetti sauce
1 can of diced tomatoes
1 can or about 1 cup of sliced mushroom
salt
sugar

Mix all off the meatball ingredients, except for the last specified (additional breadcrumbs and cheese). Fry a little bit to taste the salt and other flavors. Adjust as needed. Then make little meatballs, about the size of half a golf ball, inserting a piece of the cheese inside. Coat with breadcrumbs or cornmeal. Set aside on a tray and finish all of the meat.

Bake in the oven for about 30 minutes. This will allow the meat to cook most of the way and not collapse in the marinara sauce.

About 10 minutes into cooking the meatlballs, put all of the rest of the ingredients in a shallow, but wide pan, that can accommodate all of the meatballs. Allow to simmer. Adjust seasoning as preferred.

Once the meatballs are done, immediately place the meatball into the sauce. Cover and let it simmer for the meatballs to finish cooking. Serve on top of pasta, or rice, or in a bread!

 

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One thought on “Chicken Meatballs in Marinara Sauce

  1. Pingback: Meatballs on Wholewheat | Domestic Urbanite

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