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Spaghetti & Chicken Meatballs

Spaghetti & Chicken Meatballs

Spaghetti & Chicken Meatballs

For the meatballs:

About 1/2 cup of chopped onion

5 cloves of garlic

1/2 cup of diced bell pepper

1/2 cup of diced celery

1 tablespoon of olive oil

1 pound of ground chicken

1 teaspoon of Kosher salt

1/2 teaspoon of black pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of herbs de Provence

1/2 teaspoon of dried fennel

2 slices of bread soaked in milk

In a food processor, combine the onion, garlic, bell pepper, celery, and olive oil. Mix until a paste forms. Then, add to a large bowl.

Add the remaining ingredients, including the bread. Slightly press out the excess moisture in the bread before adding to the bowl. Form into meatballs and roast in a hot oven until the meatballs have cooked through.

For the sauce:

1 tablespoon of olive oil

1/2 cup of diced onion

1/3 cup of diced bell pepper

1/3 cup of diced celery

1 good pinch of salt

1 good pinch of black pepper

2 teaspoons of tomato paste

8 cloves of garlic, sliced

1 16-ounce can of tomato puree

1 teaspoon of chicken bouillon

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1 good pinch of red pepper flakes

1/2 teaspoon of herbs de Provence

1/2 teaspoon of dried fennel

1 good pinch of sugar

Heat the oil in a large skillet. then, saute the onion, bell pepper, and celery for a few minutes until fragrant. Then, season with salt and pepper. Add in the tomato paste and cook for about 3 minutes, being sure to stir occasionally.

Next, add in the remaining ingredients and cook on medium heat for 5 minutes and then simmer for up to an hour.

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