Skinny Meatballs with Pasta

 

Pasta is one of those foods I could eat every day and probably not even notice it. Any sauce, any meat and I would not complain. It's easy, versitile and so, so delicious. 

It also allegedly makes you fat. 

Other than opting to wear elastic waistband pants at all times, the only other option is to change up what you serve it with. Obviously not eating pasta for me would just not work so this is a much better option.

These meatballs are a perfect way to make your pasta meal a bit easier on the scale. Many people think using ground chicken will make the meatballs dry and flavorless, but it couldn't be further from the truth. These meatballs are tender, juicy and so full of flavor.

Ingredients

1 pound of lean ground chicken

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon red pepper flakes

2 eggs

1/2 small onion, chopped

2 cloves of garlic, minced

1/4 - 1/3 cup breadcrumbs (plain or seasoned)

1/4 cup milk

2 Tablespoons vegetable oil

24 ounces marinara sauce

13 ounces of pasta cooked

To begin, combine the first 10 ingredients. Depending on how moist the meat is to start with, you may need more or less bread crumbs. Add the least amount first, and then adjust from there. The role of the breadcrumb is really to bind the whole thing together, not to dry out the meat. If you add too many bread crumbs, the meatballs will not be as moist and tender. 

Preheat the biggest sauce pan you have over medium heat. Add in the vegetable oil. Using a spoon, ice cream scoop or cookie scoop, place 2 to 4 tablespoons of the meatball mixture into the pan carefully. This should sizzle slightly when the meat is added to the pan. 

 

Cook the meatballs for about 5 minutes or until the meat is browned. 

Flip the meatballs over gently to brown the other side. This will take you a few shifts to get all the meatballs browned on each side. Make sure you do not get impatient and crowd the pan; this prevents the meatballs from getting a tasty crust on the outside. 

When all the meatballs have been browned, add them all back to the pan. Pour in the sauce gently and stir to ensure all the meatballs are covered. Let this simmer for about 20 minutes over low heat with the lid on the pan.

 

After 20 minutes, add the meatballs to a bowl of pasta and pour the sauce over the top. This is really a delicious and healthy meal you will love!