The Kid’s a Meatball

I made these up one day because I was craving meatballs but didn’t want the extra calories.  No extra sauce is needed, as these are super flavorful.  Usually I’ll serve them with some sauteed zucchini noodles (or zoodles, for your hip cats) with no-sugar-added marinara sauce (minimal ingredients) and a teaspoon of shredded parmesan cheese.  I buy my marinara sauce from Sprouts or Whole Foods because it is very tricky to find pasta sauce that doesn’t have a bunch of garbage preservatives and added sugar.  I find that the best marinara has just tomatoes, garlic, onion, etc.  The nutrition label will say it has a few grams of sugar, but that comes from the natural sugars in the tomatoes.  I buy my parmesan cheese pre-shredded from the deli at my local grocery store.  I stay away from brand name powdered cheese because those have a bunch of added garbage as well.  When I want cheese, I reach for just…plain…cheese.

I’m not sure exactly what the nutritional count is on these, but my guesstimate from MyFitnessPal is…

per 4 oz serving (roughly a quarter of your mixture):

250 calories

26 g protein

7 g carbohydrates

7 g fat

1.5 g fiber

 

“The Kid’s a Meatball” 

(anybody get the movie reference???)

                    1 lb organic ground chicken breast

                    1 egg

                    1/4 cup whole-wheat bread crumbs

                    1/4 cup shredded parmesan cheese

                    1/4 cup fresh basil, finely chopped

                    1/4 cup fresh Italian flat-leaf parsley, finely chopped

                    1/2 cup fresh spinach, finely chopped

                   1/2 cup onion, finely chopped

                    1 Tbsp garlic paste or 4 cloves garlic, chopped

                    1 Tbsp extra virgin olive oil        

                    1 tsp Italian herb seasoning

                    1 tsp salt

                    ***optional, 1/2 tsp red pepper flakes

  1. Preheat oven to 375 degrees.  Line baking tray with parchment paper or tin foil and give a quick spray with olive oil from a can.
  2. Mix all ingredients in a large bowl with your hands.  If you want a lil spice in your balls, add in the red pepper flakes.  It’s super gooey and will be very sticky.
  3. Form the mixture into 1 1/2″ to 2″ balls and space them apart on a baking sheet.  The meatballs won’t be as firm as usual beef meatballs, but don’t worry; you’re doing it right.
  4. Bake in the oven for 20 minutes.  Check if meatballs are done by sticking a fork in the center and wiggling it around.  If the fork comes back a lil cold and sticky, cook for a bit longer.  Be careful of overcooking, as these can turn from done to dry easily.

 

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