This is our family's go-to recipe for meatballs. Given its diversity, we love them. For this dish, I can sneak in veggies and introduce spices that the boys would not otherwise be willing to try. —Amy Freeze
dried bread crumbs
grated parmesan cheese
clove garlic, minced
chopped bell pepper
cloves garlic, minced
juice from lemon
sliced black olives
lemon, cut into slices
bag of egg noodles, cooked according to package directions
In This Recipe
In a large bowl, combine chicken, grated onion, bread crumbs, parmesan cheese, parsley, 1 garlic clove, and egg. Using a cookie scoop, form into meatballs.
Bake on an aluminum foil lined cookie sheet at 425 degrees for 15 minutes.
While meatballs are baking, heat olive oil in a large skillet or sauce pan. Saute onion, bell pepper, celery, garlic, and carrots until onion is translucent.
Deglaze pan with lemon juice.
Add spices and crushed tomatoes. Bring to a simmer. Reduce heat.
Add meatballs, black olives, and lemon slices. Continue simmering over low heat for 20 minutes.