Ever make chicken or turkey meatballs and have them end up all dry on you?
Well check this out!
These meatballs are good for you and your waistline….
They are totally juicy and delicious.
Best part is that you cook them in their own sauce.
You’ll never eat regular meatballs again!
Light n Lively Meatballs
WHAT YOU NEED:
1 pound ground chicken breast
1 small eggplant
3 T chicken stock
1/2 small onion, grated
1 clove garlic, chopped
1 egg white
1/3 cup whole wheat bread crumbs
1/4 cup grated parmesan cheese, plus more for sprinkling
1 jar store bought spaghetti sauce (We use Francesco Rinaldi ToBe Healthy Tomato Basil Sauce)
1/4 cup chopped parsley
1 box whole wheat pasta cooked to al dente
WHAT TO DO:
Preheat your oven to 425 degrees and set a pot of water on high for your pasta. Season your water with salt and cook pasta according to package directions.
Cut your eggplant in half and place on a baking sheet. Cook on 425 for about 10 – 15 minutes until soft. Allow to cool a bit then scrape out the yummy eggplant from it’s skin and add to a large bowl. Knock back the heat on your oven to 375.
To the bowl with the eggplant add in your chicken, chicken stock, grated onion, chopped garlic, egg white, bread crumbs, parsley, parmesan cheese, and S&P. Mix well to combine.
Grab a muffin pan. Yes a muffin pan! Place a healthy spoonful of sauce into each muffin well.
Next, form your meat mixture into golf sized meatballs and place on top of the sauce in the muffin wells. The boys each took a row for themselves and made their share.
Bake at 375 for 25 minutes. I like to flip the meatballs mid cooking process so they get all covered with sauce.
Serve on top of pasta and with a side salad and you’ve got a meal everyone will love and feel good about!