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Tired of making meatballs because it’s so time-consuming, even though they’re so family-friendly? Here’s a recipe that takes half the time to prepare, and it’s much leaner, thanks to the ground chicken. This was an immediate favorite of mine after Estie H. called me with her discovery. She was actually attempting to make healthy meatballs, but was having too hectic of a day. Instead of rolling the mixture into balls, she made a meat sauce and received rave reviews from her kids! This recipe works well without the ground flaxseeds, but this ingredient does add texture and loads of fiber, which will keep you full for much longer.
1 tablespoon Gefen Olive Oil
1 medium onion, diced
1 garlic clove, crushed or 1 cube Gefen Frozen Garlic
1 pound ground chicken (either white or dark meat)
1 (20-ounce) jar salsa (medium heat)
2 eggs
3/4 cup ground flaxseeds (optional; see headnote)
1/2 teaspoon salt
pinch black pepper
Heat olive oil in a sauté pan over medium heat. Add onion and garlic and sauté until onion is soft.
Add chicken and brown, using a fork to separate the pieces that are clumped together.
Add salsa, eggs, ground flaxseeds, salt, and pepper. Let simmer for 10 minutes. Serve over whole wheat pasta.
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Eggs? So confused why you would need eggs in a meat sauce recipe. Isn’t it usually to hold the meat together in a meatball?
It does add a nice binding effect. Leave it out if you wish.
Amazing! I didn’t have salsa, so I used marinara sauce, and it came out delicious!
Thank you so much!
Very smart idea!