Author Notes
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
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Ingredients
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1 pound
ground chicken
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1/2 cup
dried bread crumbs
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1/2 cup
grated parmesan cheese
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2 tablespoons
grated onion
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1 tablespoon
dried parsley
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1
clove garlic, minced
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1
egg, whisked
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3 tablespoons
olive oil
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1/2 cup
chopped onion
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1/2 cup
chopped bell pepper
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1/4 cup
chopped celery
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2
cloves garlic, minced
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1/2 cup
chopped carrot
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1
juice from lemon
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28 ounces
crushed tomatoe
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1 teaspoon
ground cumin
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1 teaspoon
ground cinnamon
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1/2 cup
sliced black olives
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1
lemon, cut into slices
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1
bag of egg noodles, cooked according to package directions
Directions
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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.
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Bake on an aluminum foil lined cookie sheet at 425 degrees for 15 minutes.
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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.
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Deglaze pan with lemon juice.
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Add spices and crushed tomatoes. Bring to a simmer. Reduce heat.
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Add meatballs, black olives, and lemon slices. Continue simmering over low heat for 20 minutes.
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Serve over cooked egg noodles
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