Ingredients

Chicken Meatballs

1 pound ground chicken (500g)

¼ cup whole wheat bread crumbs (65ml)

1 egg

3 carrots, cooked and mashed

¾ cup long grain white rice (175ml)

4 cups roasted vegetable tomato sauce (1L)

salt and freshly ground black pepper

1 10 -200/10 ounce frozen chopped spinach, thawed and squeezed dry (for adults) (250ml)

2 ½ cups chicken stock (625ml)

Roasted Vegetable Tomato Sauce

¼ cup extra-virgin olive or vegetable oil (65ml)

4 carrots

3 onions

2 red or yellow pepper

2 zucchini

18 ounces pre-cut squash (750g)

3 28 -560/10 ounce cans crushed tomatoes (3-796ml)

1 19 -380/10 ounce tomato sauce (398ml)

salt and freshly ground black pepper

Directions

Chicken Meatballs

1. Preheat oven to 350F/180C.

2. In a bowl, combine chicken, breadcrumbs, egg and carrots.

3. Form chicken mixture into 1 inch balls and roll in rice. Kids': Place 1 cup rice in a shallow dish and roll meatballs to coat and place in casserole. Adults': Place meatballs in casserole.

4. Assemble casseroles: Kids': Combine 2 cups tomato sauce and 2.5 cups chicken stock. Season wiht salt and pepper. Pour over meatballs. Cover. Adults': Combine 2 cups tomato sauce and 2 cups chicken stock. Season wiht salt and pepper. Stir in spinach and remainnig rice. Pour over meatballs. Cover.

5. Bake for 45-50 minutes.

Roasted Vegetable Tomato Sauce

1. Preheat oven to 400F/205C.

2. Cut vegetables into even pieces.

3. Place onion, peppers and zucchini on a baking tray. Place carrots and squash on another baking tray.

4. Drizzle with oil and toss until coated.

5. Place trays in oven and bake for 45 - 55 minutes, rotating pans halfway, or until vegetables are tender and golden brown. Remove from oven.

6. In a food processor puree vegetables in batches until smooth.

7. In a large pot add vegetable puree, tomatoes, tomato sauce, salt and pepper. Simmer for 30 minutes. Makes: 6 litres Tip: Freeze extra sauce for convenience.

See more: Bake, Tomatoes, Dinner, Fall, Kid Friendly, Main, North American

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