Chicken Spinach Meatballs

Chicken Spinach Meatballs

Sauce:

• 1 (25 oz.) jar marinara sauce
• 1/4 cup heavy cream

Meatballs:                                                                   

• 1 1/2 pounds ground chicken                         
• 1/2 cup fresh spinach                                     
• 1/2 cup wheat free flour or cracker crumbs
• 1/2 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, grated
• 1/4 cup white onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• fresh basil, garnish

1. Preheat oven to 400º F.
2. Heat tomato sauce in a large skillet over medium-high heat.
3. Stir in heavy cream, then taste and adjust seasoning, if necessary. Remove from heat and set aside.
4. In a large bowl, combine ground chicken, spinach, cracker crumbs, parmesan, onion, garlic and dried basil, and season with salt and pepper.
5. Using your hands or two forks, mix everything together until fully incorporated, then roll into 1 1/2-inch balls.
6. Place meatballs on 1-2 large baking sheets and bake for 15-20 minutes, or until cooked through.
7. Once baked, transfer meatballs to the skillet with the tomato sauce, and top with extra parmesan, if desired.
8. Cook for another 5-10 minutes, or until sauce has absorbed meatball flavor and cheese is melted.
9. Remove skillet from stove and top with chopped basil. Serve hot and enjoy!
   
   You can serve over Buckwheat Pasta Noodles.  Buckwheat noodles are gluten and wheat free. Be sure to check the ingredients to be sure they are made with Buckwheat.