Today, I turn over a new leaf. My goal is to prepare meals for the upcoming work week! The challenge? To make all of our meals low-carb.
After snagging marked down ground turkey from Target ($2 off!), I knew I had the base for what would become delicious Chicken Parmesan Meatballs hot from the oven!
This recipe is incredibly simple to prepare and includes easy clean-up — a win win, right?! I know you’re a hard working, busy home cook and the last thing you need is a complicated dinner recipe. I can help!
Begin by setting out all of your ingredients, grab necessary utensils including a large mixing bowl, and preheat your oven to 400 degrees. Then, all you need to do is mix all of the ingredients (except the sauce and some of the cheese) with your hands in the large bowl. Spray a foil-lined baking sheet with cooking spray. Later, place medium size meatballs on the baking sheet, top with jarred spaghetti sauce and a bit of shredded parmesan.
Bake the meatballs at 400 degrees for 15 minutes. Then, remove the meatballs from the over and cover in a tablespoon of more spaghetti sauce and a heaping amount of shredded mozzarella and a bit more shredded parmesan. Return to the baking sheet to the oven, but turn the oven setting to broil. Watch the meatballs closely and remove them once the cheese is bubbly and golden brown.
You could garnish with more chopped fresh parsley, if you would like to add color! Either eat the meatballs by themselves or add them on top of a bowl of pasta and more spaghetti sauce. The Chicken Parmesan Meatballs could also be served inside a toasted, halved bageutte to make it into a sandwich. (We’re really trying eat low-carb meals so we nixed that idea, but boy would it be scrumptious! While these meatballs have bread crumbs, we’re not serving ours on pasta or as a sandwich thus cutting significant carb intake.)
When the work week leaves you feeling drained and you can’t find the energy to make dinner, Chicken Parmesan Meatballs is a grab and heat-up dinner option that goes well over al dente pasta or inside a crusty bread baguette!
onedelightfullife.com
14 meatballs
Melted cheese and tangy sauce make these Chicken Parmesan Meatballs a scrumptious dinner option.
15 minPrep Time
17 minCook Time
32 minTotal Time
Save RecipeIngredients
- 1 lb. ground chicken
- 1/2 c. Italian bread crumbs
- 2 T. chopped onion
- 2 T. chopped fresh parsley
- 1/2 c. shredded parmasen
- heavy pinch of kosher salt
- heave pinch of ground pepper
- 1 clove of garlic chopped
- 1 T. Italian seasoning
- 1 egg whisked
- Jarred spaghetti sauce
- 1 c. shredded mozzarella
Instructions
- Preheat the oven to 400 degress.
- Line a baking sheet with foil and spray the foil with cooking spray.
- Mix all of the ingredients, expect the spaghetti sauce and mozzarella, in a large bowl by hand until well incorporated.
- Form medium sized meatballs by hand and place on the foil lined baking sheet.
- Top each meatball with about a teaspoon of spaghetti sauce and lightly sprinkle parmesan on top.
- Bake the meatballs for 15 minutes.
- Remove the meatballs from the oven, top with more sauce and add a heaping amount of mozzarella on top of each one. Set the over to broil.
- Broil the meatballs on the top shelf for 1-2 minutes until the cheese is bubbly, golden brown.
- Serve the meatballs warm or add to pasta with more sauce.
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Combine all the vegetables, kielbasa, red pepper (if you prefer), salt and pepper, and the bay leaf in a pot. Add the broth and heat until boiling.
Once the soup begins to boil, reduce the heat to medium. Cover and cook for 12 minutes until the vegetables are tender. Remove the bay leaf before serving.
While your oven is heating up, clean and cut vegetables of your choice into chunks and add them to a large mixing bowl. Then, do the same to a package of link Sweet Italian sausage. Next, drizzle the vegetables and sausage lightly with olive oil, add a pinch of red pepper flake, paprika, Italian seasoning, and then salt and pepper. Finally, toss the bowl’s contents with a large spoon (or use your hands).
Transfer the contents of the bowl to a parchment lined large sheet pan. Spread the sausage and vegetables evenly across the surface of the sheet pan so they roast evenly during cooking time. 
Bake 400 degrees for 20 minutes. Remove from the sheet pan from the oven and move around the sausage and vegetables with a spoon. Bake an additional 15-20 minutes until the sausage no longer looks pink and the vegetables have softened and browned.
I prefer a thick tomato based chili served as the base for a multitude of toppings. Lone Star Turkey Chili with Sour Cream and Chives is not a overly spiced chili, but if you want more heat you can add a couple smoked ancho peppers (that will crank up the heat!) to the pot or top a bowl of chili with fresh sliced jalapenos. Because people like their chili with different levels of heat, I keep it simple and provide options for toppings, like a “buffet o’ heat” ranging from bottled sriracha to sliced peppers. The sour cream cools of the heat and balances the acidic tomato flavor.
Saute the garlic and onions in a tablespoon of melted butter until soft before adding a pound of ground turkey. Over medium heat to medium-high heat, stir the meat with the garlic and onions continuously until it is cooked thoroughly, Because there is no grease to drain (healthier!), you can then add the canned ingredients, mix well, cover and allow to cook on a medium-low simmer until the chili reaches the consistency you prefer for serving (typically about 30 minutes).
Remember to provide options for toppings for your chili fans. I grow fresh herbs in container pots so adding fresh chive was as easy as chopping some and sprinkling them on top of added sour cream and cheddar cheese.
Now, let’s make the fresh guacamole. Learn how to pick out the perfect avocado 
Cover the guacamole bowl with plastic wrap and make sure to press the plastic against the guacamole to form a tight seal. This method, and the lime juice in the guacamole, will keep it from browning too dark and it will keep for 24 hours in the refrigerator.
