This week was a super busy week for me. So I wanted nothing more than some comfort food to relax with. Pasta and meatballs sounded AH-mazing, but that didn't seem like a good idea since I'm trying to watch what I eat. So I came up with an alternative, which is equally delicious and comforting!
Chicken Meatballs
2 lbs ground chicken
1/2 cup skim milk
2 eggs, beaten
1 t Oregano
1 t Italian Seasoning
1/2 c minced onion
3 cloves garlic
1/2 whole wheat bread crumbs
salt and pepper, to taste
First, preheat the over to 400.
Then, start by putting the chicken into a big bowl. Add all of the ingredients except the onion and garlic.
Finely chop the onion and garlic, and then dry sautee (no oil) them together for about 5 minutes. I wanted a stronger onion flavor, so I only did it long enough for the onions to begin to soften. If you don't want as strong of an onion flavor, you may want to cook them longer.
Add the onion and garlic right into the bowl, and then mix everything together with your hands.
Form meatballs that will fit into a mini muffin pan, and fill!
Cook the meatballs for approximately 20 minutes. I used a meat thermometer, and mine were perfectly done at 19 minutes.
This recipe made 30 meatballs, and a good serving size was 3 a piece. Which meant I had plenty to freeze and serve later!
I'm sure there are plenty of ways to serve these, but like I mentioned, I was going for comfort. I cooked up a very basic tomato sauce recipe and dropped the meatballs in for a minute, then served over some cooked quinoa. D-E-L-I-S-H! And super duper comforting - exactly what I needed.
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