METHOD
1 pound boneless, skinless chicken thighs, cut into chunks
1 slice white sandwich bread, crumbled
1/4 cup milk
1 large egg white
1/4 cup grated Parmesan cheese
3/4 teaspoon dried oregano
coarse salt
freshly ground pepper
1 tablespoon olive oil
1 can (28 ounces) whole tomatoes in puree
3/4 teaspoon dried oregano
3/4 teaspoon red pepper flakes.
INGREDIENTS
Place chicken thighs in a food processor, and pulse until meat is coarsely ground. Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
With moistened hands, shape mixture into 12 meatballs. Chill in refrigerator, 30 minutes. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook on all sides until golden brown, about 5 minutes.
Add tomatoes and puree, breaking them up with your fingers, oregano and red pepper flakes; bring to a boil. Reduce heat to a simmer; cover and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.
Serve tossed with spaghetti squash.
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