Chicken Meatballs in Tomato Sauce
with garlic bread and creamy Romaine salad
Ingredients
- Ground chicken
- Diced Tomatoes
- Ciabatta Bread
- Garlic Clove(s)
- Romaine Lettuce Heart(s)
- Grana Padano Cheese
- Yellow Onion(s)
- Fresh Italian Parsley
- Spice Mix - Italian
- Sour Cream
Necessary elements
sheet pan, pan, tongs, bowls
1. Preheat the oven to 375°F. Thinly slice the lettuce. Chop the onion, the garlic and the parsley. Cut the bread in half horizontally.
2. Mix the ground chicken with half of the onion, half of the spices, salt and pepper. Make 3 small meatballs per person. Put the meatballs on a sheet pan covered with baking paper. Bake in the oven for 14-15 minutes.
3. Add 1 tbsp. of butter in a pan over medium heat with the remaining onion. Cook for 2-3 minutes. Add the tomatoes, the remaining spices, 1 tsp. of sugar, 1/2 2P | 2/3 3P cup of water, salt and pepper. Bring to a boil. Simmer over medium heat for 3-5 minutes.
4. Place the bread slices on a baking sheet lined with baking paper. In a bowl, mix the garlic with the parsley and a generous drizzle of oil. Brush the bread slices with the mixture. Add more oil if needed. Bake in the oven for 10-12 minutes or until colored.
5. Mix the sour cream with half the parmesan, 2-3 tbsp of water, salt and pepper. Mix the sauce with the lettuce. Add more pepper to taste.
6. Serve the meatballs in the sauce with the remaining parmesan, the garlic bread and the salad. Bon appétit!