Spaghetti and Meatballs
Spaghetti and chicken meatballs with my JF Simple Tomato Sauce for dinner tonight. I made these two ways, sub vegan parm and paleo flour for an anti-inflammatory version – still so good! Yields 24 mini meatballs.
INGREDIENTS
1lb ground chicken (sub ground turkey or ground beef)
1 egg
2 Tbsp olive oil
½ cup parmesan, grated (sub plant-based parmesan, grated)
½ cup organic panko bread crumbs (sub paleo flour)
½ tsp onion powder
½ tsp garlic powder
½ tsp JF Spicy Salt
Toppings:
Parmesan, grated (sub plant-based parmesan, grated)
Basil, chiffonade
JF Spicy Salt, to taste
PROCESS
Step 1: Preheat your oven to 400º. In a large bowl, add the ground chicken, egg, olive oil, parmesan, bread crumbs, onion powder, garlic powder, and JF Spicy Salt. Using your hands, combine thoroughly.
Step 2: Form your meatballs and line them on a prepared baking sheet. Bake for 25-30 minutes.
Step 3: Once time has elapsed, remove from the oven and toss in my JF Simple Tomato Sauce. Ladle them over your choice of spaghetti and finish with fresh basil, additional parm, and JF Spicy Salt. Enjoy!