When Chicken Isn’t Kickin’

Try this new recipe for your mid-week chicken struggle

There comes a point in our week when we can’t take another bite of shredded salsa chicken. Don’t get me wrong, it’s super easy and delicious, but after the second lunch and third dinner – you won’t look at it the same either.

Taking you back a dramatic Hanna and a half, let’s start with why I even have that amount of chicken in my kitchen. Every weekend, Chad and I make our way to Sam’s Club and buy almost everything we need for meals, snacks, etc. We like to buy all of our meat (chicken, beef, turkey) from Sam’s because it’s great quality and the price is unbeatable for the amount he and I both eat. We tend to stick to our routine diet during the week which means lots of chicken (he eats the beef) and occasional turkey chili. But it get’s so old, too quick – by Thursday we’re getting Chipotle.

After a long Wednesday of dreading more plain chicken, I decided to put my big girl pants on and try something totally new – chicken meatballs! Okay, obviously not new and obviously not cool enough to really announce but hey! It’s different and my taste buds thanked me, and yours will too!

I would like to call this recipe my quick dinner fix because it is so simple and takes no time to whip up. If you’re sooo sick of your plain old chicken and broccoli – give this recipe a go. Paired with whole wheat penne and our favorite organic marinara, you would’ve thought I actually planned it or something!

The Best Chicken Meatballs!

I love meatballs. My grandma used to make the absolute best, gigantic meatballs that I miss so much. One of my first recipe posts was actually a Feta Turkey Meatball that was inspired by Chad’s mom – who definitely takes first place for turkey meatballs. Whenever I’m feeling some comfort food, or even just an easy easy dinner – meatballs are my go to.

Where To Start |

Because we buy from Sam’s, which is a bulk supply store for those who don’t know, we buy
like five pounds of chicken at a time. Not accurate but again, it’s a lot. I had roughly a pound of chicken tenders left that needed to be used but breasts will work just as well for
this step. Step 1: Blend it up.Get out your food processor, put your chicken of choice in and blend until you’ve reached a ‘ground’ meat consistency – you’ll know when you see it.

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After taking it all out of your processor, here comes the easy part! Mix in one cup of breadcrumbs and two whole eggs. If you use more chicken/feel it’s still a bit dry, add a splash of milk. Next add any seasonings that you desire. My grandma’s recipe called for onion powder, garlic powder, black pepper, and salt (I added some re pepper flakes for a little kick) but generally that combo works wonderfully.

BAKE |

Preheat your oven to 375°F + Roll your ingredients into about one and a half inch balls and place them on a greased cookie sheet or baking dish of your choice. Note* Chicken meatballs are a bit more dry than beef or even turkey meatballs so I suggest keeping the size of your meatballs small/medium. I let mine cook for about 20-30 minutes, just depending on your oven. Mine is a bit older so they needed a bit more time to really get that golden color.

Prep time: ten minutes • Bake time: twenty minutes • Bonus: Yummy, healthy, and not chicken-y


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Sticking to a healthy diet doesn’t mean grilled chicken and broccoli every night – get creative with your meals and it will make eating healthy seem less like you’re trying to eat healthy. I paired these with whole wheat pasta, organic tomato sauce, and a side salad for the perfect, healthy mid week dinner.

A tip for picking the perfect tomato sauce: First notice that any red sauce (marinara, pomidoro) are made with tomatoes and usually seasonings of some sort. These are going to be much healthier than any cream or butter based sauces such as alfredo with much lower calories and fat. You don’t always need to buy organic (it’s just what we buy from Sam’s) but I always look for sauce with zero added sugars and tomato based. 

 

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