Chicken & Spinach Meatballs

Chicken meatballs stuffed with cheese and spinach! Super delicious.

One of my favorite recipes! I always change up what I serve these meatballs with. I have been using heart of palm angel hair pasta to substitute for pasta, but I normally serve this dish with the sauce and angel hair pasta.

You can also serve these chicken and spinach meatball on a salad if you don’t want to use the sauce. I honestly love using them as leftovers the next day and putting in a salad, it is so good!

Recipe Below:

Servings: 4

Time cook: 1 hour

Ingredients

• Chicken Meatballs

  • 1 lb of ground chicken

  • 10oz of frozen spinach, defrosted and drained, used 3/4 of this and rest in sauce

  • 1 cup of mozzarella cheese

  • 1/4 cup of parmesan

  • few dashes of salt and pepper

  • 1/4 cup breadcrumbs

  • 2 tablespoons of garlic, minced

  • Few dashes of thyme

  • 3 fresh sprigs of basil, chopped

  • Few dashes of thyme

  • Dash of Italian infused olive oil

  • 1 egg

  • Parsley to garnish

  • Additional parmesan to garnish

• The Sauce

  • 28oz crushed tomatoes

  • 1 15oz can of diced tomatoes, drained

  • 1/3 can of light coconut milk

  • 2 tablespoons of tomato paste

  • 1 tablespoon of garlic, minced

  • Few dashes of thyme

  • Few dashes of oregano

  • Few dashes of thyme

  • Sprinkle of sugar

  • Salt and pepper to taste

Directions: In a medium-size saucepan, add all the ingredients for the sauce. Bring to boil and then cook on low until ready to serve.

For the meatballs add all the ingredients into a bowl and mix. Then on a large sautee pan coat with olive oil on medium heat. Cook for about 5-8 minutes then flip the meatballs. Turn head down to medium-low and cover and cook for 20 minutes till meatballs are fully cooked. Once the meatballs are cooked remove from pan and drain excess juice.

Add the sauce and your choice of noodles to the large sautee pan and toss. Then ready to serve up!