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Chicken thigh meat makes exceptionally flavorful and moist meatballs. Moisten your hands to keep the chicken mixture from sticking while forming the meatballs. Do not compress the mixture too much or overwork it as this will make the meatballs too dense and tough. Ingredients: 3/4 pound skinless, boneless chicken thighs, cut into chunks 1/2 cup minced scallions 1 clove garlic, minced 1/4 teaspoon sage, crumbled 1/4 cup milk 3 tablespoons grated Parmesan cheese 3 tablespoons plain dried bread crumbs 1/2 teaspoon salt 1 egg white 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, coarsely chopped with juice 2 teaspoons paprika 1/4 teaspoon cayenne pepper 12 ounces spaghetti Directions: In food processor, finely grind chicken. Add scallions, garlic, and sage, and process until combined. Add milk, Parmesan, bread crumbs, salt, and egg white. Process to combine. With wet hands, form mixture into 16 meatballs. In large nonstick skillet, stir together tomatoes, paprika, and cayenne. Bring to a boil and cook four minutes, then reduce to a simmer. Add meatballs, cover, and cook ten minutes or until meatballs are done and sauce is flavorful. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Spoon meatballs and sauce over pasta. Good source of: calcium, fiber, iron, selenium, zinc. Nutritional information per serving: Calories: 602 Total Fat: 12g Saturated Fat: 3.8 Fiber: 6g Protein: 38mg Carbohydrate: 81 Cholesterol: 82mg Sodium: 539mg |