4 servings (3 meatballs + 1/4 sauce)
Ingredients:
1 pound ground chicken
1/4 cup dried breadcrumbs
1 egg
2 tbsp italian seasoning, divided
2 tsp dried parsley, divided
1 tsp garlic powder
1 tsp onion powder
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
2 tsp minced garlic
14 oz can diced tomatoes
10 oz can mushrooms, drained
1 tbsp capers, drained
Directions:
Preheat oven to 350F. Line baking sheet with tin foil and spray lightly with oil. Set aside.
Combine the ground chicken breast, bread crumbs, egg, 1 tbsp Italian seasoning, 1 tsp parsley, garlic and onion powder.
Form into 12 meatballs (~2 tbsp each) and place on the prepared baking sheet. Bake for 25-30 minutes, flipping at 15 minutes.
While the meatballs are cooking, prepare the sauce. Spray a large pot lightly with oil. Add the onions and peppers. Cook until vegetables are starting to soften, about 4-6 minutes. Add the garlic and cook for an additional 1-2 minutes.
Add the diced tomatoes, mushrooms, capers, 1 tbsp italian seasoning and 1 tsp of parsley. Stir to mix.
Add the cooked meatballs, stir gently to mix. Bring the sauce to a boil, then reduce to a simmer. Simmer for 20 minutes.
Suggested Serving: Serve over zoodles or spaghetti squash with or without grated parmesan cheese.
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