Chicken Meatballs with Red Sauce and Spaghetti
Catherine Cappiello Pappas
- 3 lbs. of boneless chicken breast
- 1 cup chick peas
- 1 cup italian parsley
- 2 cloves garlic
- 3 tablespoons olive oil
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. turmeric
- ¾ cup corn meal
- vegetable oil
Place in a food processor the chick peas, parsley, garlic and seasonings and process.
Cut chicken breast into cubes and place in the food processor; do not over process the chicken. Place the ground chicken in a large bowl.
Add the olive oil and mix the chicken.
Place the corn meal in a shallow bowl. Form the chicken into desired sized balls and roll in the corn meal. Place the chicken balls in a baking dish and drizzle with the vegetable oil.
For one inch chicken balls bake 20 – 25 minutes.