We've gotten our computer back from the shop, and I've got lots of yummy stuff to share tonight, Project Runway permitting! I made this for The Kid and his best friend, who comes to visit a couple nights a week while his mommy goes to class. Usually the two of them are pasta hounds, picking out noodles to eat, while ignoring all kinds of lovely meats and vegetables. (Sigh.) This time, they both surprised me by picking out the meatballs and having to be coaxed to eat the pasta and tomato sauce. I'll take that as a success!
2 Tbs olive oil
1 lb. ground chicken
3/4 C soft bread crumbs (from allergen free bread)
1 Tbs mixed Italian seasoning
1/2 tsp salt
1/4 tsp fresh ground white pepper
1/2 tsp garlic powder
1 tsp ground flaxseed meal
1 Tbs olive oil
1/2 onion, finely chopped, approx 1/2 C
1 clove garlic, crushed
1/4 tsp salt
1 tsp oregano
15 oz can crushed tomatoes
15 oz can plain tomato sauce
To make meatballs, heat olive oil in a large skillet to medium high. Mix together all dry ingredients, then wash your hands and get in there to squeeze all the dry stuff together with the ground chicken. Ok, you could use a spoon, but you're going to be using your hands anyway to shape the chicken mixture into balls about one to one and a half inches in diameter. Place the chicken balls in the skillet, turning them to brown on all sides. I was surprised by how much more the ground chicken splatters than the ground turkey I usually cook, probably because it's higher in fat. (I am looking at that Kitchen Aid meat grinder attachment, by the way. Thanks to those of you who recommended it.)
While the meatballs are browning, heat the olive oil in a heavy bottomed pot and cook the onion until translucent. Stir in the rest of the seasonings, then the canned tomatoes. I used this mixture of crushed tomatoes and tomato sauce because that's what was in my cupboard, but use whatever kind of squished tomato you prefer. Once the meatballs are brown on all sides, gently transfer them to the pot of sauce, and allow them to simmer on low for twenty to thirty minutes. Serve over egg and dairy free angelhair pasta. Makes about two dozen meatballs.
Update: You may also enjoy Swedish Turkey Balls.