Rosemary Parmesan Chicken Meatballs

Great for a light meal or a crowd-pleasing appetizer, these lean chicken meatballs are full of flavor and high in protein.

Ingredients

• 1 pound Lean Ground Chicken
• 1/3 cup dry oatmeal
• 3 tablespoons white onion, diced
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/2 tsp fresh rosemary, diced
• 1/8 tsp ground mustard
• 1 tablespoon water
• 1/4 cup Parmesan, Shredded Cheese (divided)
• 1/2 tablespoon vegetable oil (or avocado oil)
• 1 cup grape tomatoes
• 1 clove garlic, finely minced
• 4 cups fresh spinach leaves
• 2 cups no sugar-added Pasta Sauce
• 2 tablespoons basil, chopped

Makes 4

Directions

1. Preheat oven to 400'F.
2. In a large mixing bowl combine ground chicken, oats, onion, garlic powder, dried thyme, salt, rosemary, ground mustard, water and 2 Tablespoons of Parmesan cheese. Stir just until combined, do not overmix.
3. Shape mixture into ping pong ball size meatballs and place in a large 13 x 9 baking dish. (Make 16 meatballs)
4. Bake at 400'F for 15-18 min, or until chicken is cooked through and slightly golden. Sprinkle a pinch of remaining shredded Parmesan cheese on each meatball during the last 5 minutes of cooking.
5. While meatballs are cooking prepare spinach. In a large saucepan over medium heat add oil and grape tomatoes. Saute, covered for 4-5 minutes until tomatoes softened and burst.
6. Add garlic and saute 1 minute more.
7. Add in spinach leaves and sauce and saute for 2-4 minutes until spinach is wilted and sauce is warmed through.
8. Serve meatballs hot on top of warm spinach tomato sauce, garnish with fresh basil.

Tip: To serve as an appetizer pour warm spinach tomato sauce in a serving dish and arrange meatballs on top with a toothpick in each one.
Note: If you pair this with pasta, keep in mind that 1/2 cup of cooked pasta typically has 18 to 22 grams of total carbohydrates, depending on the brand and ingredients.
*4 meatballs alone, without sauce, have 6 grams of total carbohydrate.