CHICKEN MEATBALLS IN TOMATO SAUCE
Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs for dinner. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
- Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
- With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
- Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.
Nutrition Facts : Calories 283 g, Fat 11 g, Fiber 3 g, Protein 30 g
CHICKEN MEATBALLS IN TOMATO MUSHROOM SAUCE
Make and share this Chicken Meatballs in Tomato Mushroom Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Meatballs
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 425°.
- In a bowl, combine the ground chicken, bread crumbs, shallots, parmesan cheese, basil, oregano, salt, and pepper to taste.
- Cover and refrigerate for 30 minutes for easier handling.
- Form the mixture into 1 1/2 inch balls (use floured hands).
- Place the meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
- Meanwhile, prepare the sauce-in a large Dutch oven over medium heat, warm the oil.
- Add in the onions, mushrooms, and garlic; saute until tender, about 5 minutes.
- Add the tomatoes, tomato sauce, and seasonings.
- Simmer, uncovered, 5-10 minutes longer.
- Add the meatballs to the sauce and simmer, covered, until the flavors are blended, about 10 minutes longer.
- Serve with the pasta and sprinkle with more Parmesan.
Nutrition Facts : Calories 405.4, Fat 7.6, SaturatedFat 1.7, Cholesterol 67.7, Sodium 1368.3, Carbohydrate 53.4, Fiber 4.4, Sugar 8.9, Protein 31
SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE
These slow cooker meatballs are Italian style but with a twist, ground chicken instead of beef. Serve over pasta of your choice or use the meatballs and sauce to make a sub. Leftover sauce freezes well.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
- Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
- Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 27.9 g, Cholesterol 121.1 mg, Fat 13.4 g, Fiber 6.6 g, Protein 37.5 g, SaturatedFat 3.6 g, Sodium 1559.4 mg, Sugar 0.9 g
CHICKEN MEATBALLS WITH TORTELLINI IN MUSHROOM CREAM SAUCE
My husband can't eat tomato-based sauces, so I was trying to come up with something for him to eat when we eat spaghetti. This was it -- the kids even liked it and hubby had to fight them for it! I didn't actually measure the amounts for the meatballs, except the chicken and egg, but I think these are pretty close. I prepared the meatballs earlier in the day, so this was easy to toss together at dinnertime.
Provided by pines506
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Meatballs:.
- Preheat oven to 350.
- Lightly mix all meatball ingredients together. Form into golf ball or slightly smaller size balls. Place on foil lined baking sheet and bake for 15-20 minutes, until done.
- Sauce:.
- Melt butter in large skillet, add onion, garlic and mushrooms.
- Saute until soft.
- Add flour and stir until coated. Let cook 1-2 minutes.
- Add half and half, poultry seasoning, salt, pepper and Asiago cheese.
- Cook over medium-low heat until slightly thickened.
- Add meatballs and cooked tortellini to sauce.
- Stir and continue to cook over medium-low heat for about 15 minutes, stirring occasionally to coat meatballs.
Nutrition Facts : Calories 734.7, Fat 41.7, SaturatedFat 23.6, Cholesterol 252.9, Sodium 538.6, Carbohydrate 48.6, Fiber 2.3, Sugar 2.4, Protein 41.9
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CHICKEN MEATBALLS – WELLPLATED.COM
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5/5 (115)Total Time 35 minsCategory Appetizer, Main CourseCalories 107 per serving
- Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick spray.
- Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and 1 tablespoon tomato paste.
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