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Italian Chicken Meatballs


by Lindsay Rosenblatt

Medically reviewed by Dr. Nancy Rahnama M.D. to ensure the scientific accuracy and integrity of the article. Reviewed by Dr. Nancy Rahnama M.D.

Gluten free/ Nut free/ Dairy free

Elimination level: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2-4

Ingredients: 

  • 1 lb. ground chicken
  • 1 egg
  • ½ cup parsley, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons rosemary, chopped
  • ½ cup basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon garlic powder
  • salt/pepper to taste
  • 24 oz jar of organic tomato pasta sauce

Instructions

Combine all ingredients in a large bowl except for the pasta sauce. Heat a pan with olive oil. Form meatball spheres with your hands and place as many that will fit in a hot skillet over medium heat. Turn over after browning, about 4 minutes. Cook on the other side for about 2 minutes. Pour in the tomato pasta sauce and season with salt and pepper. Bring to a boil, then lower the heat. Make sure the meatballs are coated on all sides with sauce, cover pan with lid and let simmer for 10 minutes or until fully cooked through.

 

After plating, sprinkle extra parsley on top and seasoning when done.

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