Fall is a very busy time for us. Having three super active boys makes it tough to have time for cooking. And on some days, when we have sports or other activities, dinner needs to be made at warp speed. Prepping ahead is a huge help for me. I try to shop on Sundays and prep Sunday or Monday so that putting together lunches and dinners are easier. I usually draw up a plan for the week, then shop and prep.
Tonight was one of those crazy nights. We got home from sports and they were immediately whining and in the refrigerator trying to gobble down everything in sight. Luckily, I had prepped Paleo Parmesan, nut cheese, raw veggies, fruits, and had ground chicken on hand. So in a matter of 20-25 mins dinner was ready and they devoured it. These meatballs were a huge hit. The texture is nice and smooth (big for the 3 year old who freaks when there’s anything “bumpy” or “crunchy”). The flavor is amazing–almost like a lasagne meatball. I suggest doubling the recipe since these will be gone in a flash!
“Cheesy” Chicken Meatballs
1 lb ground chicken
2 Tbsp marinara sauce (I love Raos)
1/3 cup basic cashew nut cheese, ricotta style
1/4 cup Paleo Parmesan
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Preheat oven to 350 degrees.
Combine all ingredients in bowl and mix with hands until well incorporated.
With wet hands, form in golf ball sized meatballs on parchment lined baking sheet.
Bake 17-20 mins or until internal temp reaches 165 degrees.
Serve over zucchini noodles, cauliflower rice, or spagetti squash.
Makes 12 meatballs.