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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Chicken Meatballs in Zucchini Tomato Sauce

January 28, 2020

 

 

 This recipe might have more prep then what you'd wish for a weeknight, so leave it for Sunday afternoon when you have your family or friends with you to help form the meatballs and grate the zucchini. This sauce cooks on low for 1 hour and smells divine. The grated zucchini becomes one with the tomato sauce, so this is a perfect way to sneak zucchini into your diet if you have picky eaters. I hope you give this a try, and enjoy!

 

Chicken Meatballs in Zucchini Tomato Sauce

Serves 8

 

Ingredients for Chicken Meatballs:

 

3 large chicken breasts, chopped

2 garlic cloves

1 teaspoon salt

1/2 teaspoon  ground black pepper

1/2 cup bread crumbs

1 egg

 

 

Ingredients for sauce:

 

3 Tablespoons oil of choice

1 onion, diced

4-5 garlic cloves, thinly sliced

1 28 oz. can whole tomatoes, blended*

2 Tablespoons salt

1 1/2 Tablespoons sugar

1/2 teaspoon paprika

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

3 zucchinis, grated

 

 

 

Directions:

 

1. For the meatballs: into the bowl of a food processor, add the chopped chicken breasts, garlic cloves, salt, ground black pepper, bread crumbs and egg. Blend well until everything is well mixed, about 3-4 minutes, scraping down the sides every minute or so. Form 1-inch sized meatballs onto a cookie sheet. Freeze until needed.**

 

2. In a large pot, add oil and diced onion. Mixing often, let the onions caramelize over medium heat until golden brown, about 5-8 minutes. Add in sliced garlic and cook for 30 seconds. Next, add in the 28 oz can of blended tomatoes, salt, sugar, paprika, ground black pepper and cayenne pepper. Fill the can halfway with water and add this to the pot. Turn the heat down to low and allow this mixture to simmer for 1 hour, mixing occasionally. 

 

3. After 1 hour of simmering, add in the meatballs and turn the heat to medium high. Cook until meatballs are fully cooked. Enjoy over rice, pasta or mashed potatoes.

 

 

 

 

 

*I simply inserted my immersion blender into the can and, careful not to lift the blender too high to avoid splatter, blended the tomatoes right in the can.

 

**Freezing the meatballs can be done ahead of time and used when needed.

 

All content is my own unless otherwise stated.

 

 

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