Chicken Meatballs with Red Sauce and Spaghetti
Catherine Cappiello Pappas
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·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
How to Make Chicken Meatballs with Red Sauce and Spaghetti
- Preheat Oven 350 degrees:
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.