1 pound lean ground chicken (I like Organic Smart Chicken)
1/4 cup grated parmesan cheese (1/2 cup or 16 grams if using a *Microplane/zester)
1/2 cup breadcrumbs
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper
A few splashes of Worcestershire sauce (optional)
A splash of milk
For the sauce
2 tablespoons olive oil
2 cloves garlic
1-28 oz can crushed tomatoes
1/2 cup water, if needed
1/2 teaspoon salt
1/4 teaspoon black pepper
freshly chopped basil
Heat 2 tablespoons olive oil in a large pot. Add garlic and cook until fragrant. Add crushed tomatoes, salt, and pepper. bring to a simmer.
Meanwhile, mix up all the ingredients for the meatballs and form into any sized balls. Place the meatballs into the tomato sauce and cook at a gentle boil for 20 minutes or until the internal temperature of the meatballs registers 165.
I make 14 meatballs out of this recipe. Calories are approximately 52 calories each.
Serve with whole wheat linguine. My favorite brand is Delverde.
*I buy blocks of Parmesan or Pecorino Romana from Trader Joe’s and use a Microplane/zester to grate as needed. Hard cheeses such as these last a very long time in the fridge- much longer than pre-grated cheeses. They taste better as well. To store them, wrap them in parchment paper and then in tin foil. It should last at least a month.