Chicken "Meat" Balls

A great substitute for traditional meat balls for pasta. This recipe is not a traditional Italian meat ball one. Read on and you will see what I mean. Just do not tell anyone you are making “chicken balls.” That did not go over well.

Ingredients:

16 oz. (254 g) ground chicken

1 tsp. (5 ml) pink Himalayan salt

1 tsp. (5 ml) dried basil

1/2 tsp. (2 ml) dried oregano

1 tsp. (5 ml) herbs en Provence

1 tsp. (5 ml) Tajin Classico seasoning blend

1/2 tsp. (2 ml) ground black pepper

Cooking It:

Mix all the herbs and spices and then mix it with the ground chicken. You can use a melon baller or an ice cream scooper to round the ground chicken into roughly the same size balls. You can also do it the old fashioned way by hand, as long as you are okay with less even looking balls. There are two ways to cook it; baking or stovetop.

Baking: Pre-heat the oven to 300 degrees (149 degrees C). Place the chicken meat balls into a baking dish. Bake for 20-25 minutes.

Stovetop: In a skillet, pour and spread out one tablespoon (15ml) of olive oil. Add the chicken meat balls cover and cook over medium heat. Optional: After 20 minutes, you can add pasta sauce if you want and simmer with low heat for another 10 minutes.

Garnish with fresh parsley and/or parmesan cheese.