Sunday, July 3, 2011

Chicken and Veggie Meatballs

Your kids may not like their veggies, but you should be able to get them to eat these yummy meatballs – all the nutrition is hidden inside. Freeze the extras and pull them out when you need a quick dinner. You can serve them alone or with spaghetti sauce. Try them yourself; you’ll like them!

Makes about 24 small meatballs

½ red bell pepper, seeded and chopped
1 small yellow squash, chopped
½ sweet onion, chopped
2 carrots, peeled and chopped
2 handfuls fresh spinach
1 clove garlic
1 ¼ pounds ground chicken
1 egg
Sea salt and pepper
Olive oil

Preheat the oven to 350 degrees..

Put all of the vegetables into a food processor and blend until well combined.  Add the egg, chicken, salt and pepper. Pulse several times.

Form the meat mixture into small balls. Put about a tablespoon of olive oil in a large skillet. Heat to medium. Add some of the meatballs and brown on the bottom for several minutes. Very carefully turn the meatballs over and brown on the other side. (The meatballs tend to lose their shape—help them along by patting them together as you turn them over. If you’re having a problem, just pat them into patties. No worries!) Cook for several minutes. Repeat with remaining meatballs.

Transfer the meatballs to a baking pan lined with tin foil. Bake for about 30 minutes or until cooked through.

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