|Gold n’ Plump Chicken Meatballs and Spaghetti Sauce|
Makes 6 servings
1 lb 90/10 gold n’ plump ground chicken
1/2 cup quick oats
1 tsp chili powder
1/2 tsp salt
1/8 tsp garlic powder
1 Tbsp dried minced onion
1 (8 oz) can tomato sauce
1 (14 oz) can stewed tomatoes
1 (6 oz) can tomato paste
1/2 cup onion, chopped
1/2 tsp garlic salt
1 Tbsp parsley
1/2 tsp thyme
1/2 tsp oregano
1 Tbsp canola oil
1 Tbsp brown sugar
1. For the meatballs: Combine chicken, oats, chili powder, salt, garlic powder, onion, egg and 1/4 cup of the tomato sauce in a bowl. Stir to incorporate. Save the rest of the tomato sauce for later. Form into meatballs using an ice cream scoop and place in the bottom of a 6 quart slow cooker. Place close together but not on top of each other, if possible.
2. For the sauce: In a microwave safe bowl combine the onion, parsley, thyme, oregano and oil. Microwave for 2 or 3 minutes. Stir every 30 seconds until onions are softened.
3. In a separate bowl, place the tomatoes, paste, the rest of the tomato sauce, the onion mixture, brown sugar and garlic salt. Stir to combine. Spoon over the meatballs.
4. Cover and cook on LOW for 3-4 hours. Serve meatballs and sauce over spaghetti.
The sauce was just okay. I didn’t like all the big chunks of stewed tomatoes in there. Next time I will use diced tomatoes. I will also throw in an extra can of tomato sauce. I think for the amount of meatballs, it needed a bit more sauce. I much prefer this sauce. Sauce is probably 3 1/2 stars.
The meatballs were very tasty. I love making chicken meatballs with ground chicken. They’re not greasy at all since the meat is like 95% fat free. Even my husband who is a total beef lover commented on how he really loved the meatballs. I give the meatballs 4 stars.