Chicken And Meatballs In A Sweet Chili And Tomato Pasta Sauce Food

CHICKEN MEATBALLS IN TOMATO SAUCE

Steps:

• Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
• Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
• With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
• Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.

CHEESY BAKED TURKEY MEATBALLS

Steps:

• Combine the chicken, Parmesan, seasoning, egg and breadcrumbs in a large mixing bowl. I used panko breadcrumbs but feel free to use Italian breadcrumbs or fresh.
• With wet hands, form the meatballs and place on a parchment lined plate or chopping board.
• Heat a large skillet or pan (Use a slightly deeper pan to make sure the sauce doesn't boil over) over medium-high heat.
• Add a splash of oil then add the meatballs, cooking in batches until they are golden brown on all sides. Remove from the pan and set aside.
• In the same pan you cooked the meatballs, add chopped onion and cook for a few minutes until soft and translucent. Add the garlic and herbs and cook for a few seconds until fragrant.
• Pour in the chopped tomatoes, tomato puree, herbs, sugar, salt and pepper. Bring to a simmer and cook over medium heat for 10 minutes then carefully add the meatballs to the sauce. Cook for another 10 minutes while the pasta cooks. If the sauce looks like it's reducing too much, add ½-1 cup water or stock.
• Cook the pasta in a large pot of salted, boiling water until al dente, approximately 10 minutes (depending on shape). Drain then add to the pan with the meatballs and sauce and toss well.
• Serve topped with Parmesan cheese and fresh basil.

CHICKEN AND MEATBALLS IN A SWEET CHILI AND TOMATO PASTA SAUCE

Steps:

• Chop the chicken breasts into bite-size pieces and fry them in a frying pan with the onions and meatballs.
• In a large pan add the Chopped Tomatoes and the desired amount of chili flakes, bring to a boil.
• Add the Sweet Chili Sauce and stir.
• Add the Chicken, Meatballs and Onions to the sauce.
• Cook the Pasta, while it cooking but the sauce on a low simmer.
• Combine the pasta and sauce.

CHICKEN MEATBALLS AND SPAGHETTI

Steps:

• Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
• Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

TURKEY (OR CHICKEN) MEATBALLS WITH SWEET CHILI SAUCE

Steps:

• Combine all ingredients together.
• In a pan lightly oiled (I use Pam), fry over medium heat until completely brown, about 5-10 minutes.
• Bake in a preheated 350* oven until cooked through, about 15 minutes.
• You can also cook them completely in the fry pan.
• This recipe makes about 30 average size meatballs.
• Adjust amount of Sweet Chili sauce and bread crumbs if it appears too dry or wet, but these amounts work perfectly for us.
• You can combine all ingredients and refridge overnight then cook as normal, for a spicier flavor.
• For OAMC - Flash freeze on a cookie sheet until frozen. Place in a ziploc bag once frozen. Heat in Micro for 45-60 seconds, depending on the size of meatball. I'm sure it can be reheated in the oven, but I haven't tried it yet.