Simmered Chicken Meatballs

Mains | Batch Cooking | Poultry

SERVES 12 - START TO FINISH: 40 minutes
Recipe Scoop Simmered Chicken Meatballs

Simmered Chicken Meatballs

1 jar (26 ounces) low sodium marinara sauce
32 ounces low sodium chicken stock
2 slices hearty whole grain sandwich bread, cut in small cubes
1/2 cup low fat milk
1 large egg
1/3 cup grated parmesan cheese
2 teaspoons Dijon Mustard
1 teaspoon dried Italian Seasoning
1 pound premium ground chicken*
1/4 cup flour, for dusting
salt and pepper to taste

1. In a large skillet, pour the marinara sauce and chicken broth together and stir to mix. Cover and heat on medium high heat to bring to a boil.
2. Meanwhile, in a medium to large bowl, combine the bread, milk, egg, parmesan, Dijon mustard and dried seasoning, mixing well. Crumble the ground chicken over the mixture and then stir well. Divide the mixture into “balls” slightly larger than a golf ball.
3. Pour the flour into a small bowl and shake to distribute. Drop each ball first into the flour gently tossing to coat and round out and then into the boil sauce mixer. Repeat until all the balls are formed, floured and placed into the sauce.
4. Cover the skillet and bring the sauce back to a boil. Cook covered for 10 minutes and then un-cover and cook for another 10 minutes. Nudge meatballs so they will freely turn in the boiling sauce. Stir occasionally. Serve as desired.

Simmered Chicken Meatballs

Approximate Values Per Serving: 145 calories , 4 g fat (1 g saturated), 51 mg cholesterol, 14 g protein, 10 g carbohydrates, 1 g dietary fiber, 190 mg sodium

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