Chicken Meatballs
The fennel, garlic and other spices lend delicious flavor to these Chicken Meatballs. Serve them over pasta, egg noodles or spaghetti squash with plenty of sauce. Serve these Chicken Meatballs with a side salad.
Equipment
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 zester
- 1 skillet
- 1 Large spoon
- 1 large bowl
- 1 meatball mold (optional)
- 1 tongs
Ingredients
- 1 tsp. fennel seeds
- 1 onion chopped
- 6 cloves garlic minced and divided
- 4 shiitake mushrooms chopped fine
- Salt and pepper to taste
- 1 Tbsp. soy sauce
- 1/4 cup fresh parsley chopped
- 1/4 cup grated Parmesan
- 1/2 tsp red pepper flakes
- 1 lb. ground chicken
- 1 egg
- 1/2 cup breadcrumbs
- 1 28 oz. can crushed tomatoes
- Zest of 1 lemon
- 1 Tbsp. Swerve brown sugar
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
Instructions
- Saute fennel seeds in oil.
- Add a 1/4 cup onion, garlic and mushrooms.
- Season with salt and pepper and cook until golden.
- Remove from the heat.
- Add the soy sauce, parsley, parmesan, garlic and red pepper flakes.
- In a large bowl, combine the ground chicken, garlic, egg, breadcrumbs, and salt.
- Add the vegetable mixture and combine all ingredients well.
- Form into meatballs and fry in hot oil turning every few minutes until the meatballs are done. Remove to a plate.
- Add the remaining onion to the skillet and saute.
- Season with salt and pepper.
- Saute the onions until they are translucent.
- Stir in the tomatoes, lemon zest Swerve, garlic powder and onion powder.
- Simmer for 10 minutes.
- Nestle the meatballs in the sauce. Simmer for another 10 minutes until the meatballs are hot.
- Garnish with basil or parsley.