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Chicken Meatballs with Roasted Vegetable Tomato Sauce

Chicken Meatballs with Roasted Vegetable Tomato Sauce
YIELDS
6 servings
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Ingredients

Chicken Meatballs

1
lb(s) 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
cup roasted vegetable tomato sauce (1L)
salt and freshly ground black pepper
1 10
-200/10 oz frozen chopped spinach, thawed and squeezed dry (for adults) (250ml)
2 ½
cup 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
oz pre-cut squash (750g)
3 28
-560/10 oz cans crushed tomatoes (3-796ml)
1 19
-380/10 oz tomato sauce (398ml)
salt and freshly ground black pepper
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Directions

Step 1

Preheat oven to 350F/180C.

Step 2

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

Step 3

Form chicken mixture into 1 inch balls and roll in rice.

Step 4

Assemble casseroles:

Step 5

Bake for 45-50 minutes.

Step 6

Preheat oven to 400F/205C.

Step 7

Cut vegetables into even pieces.

Step 8

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

Step 9

Drizzle with oil and toss until coated.

Step 10

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

Step 11

In a food processor puree vegetables in batches until smooth.

Step 12

In a large pot add vegetable puree, tomatoes, tomato sauce, salt and pepper. Simmer for 30 minutes.

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