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You’re going to love these chicken meatballs in a creamy, veggie-packed sauce—the perfect dish for a cold winter night!
1 pound ground chicken
1 large egg
1/2 cup bread crumbs
1/2 cup boiling water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 jars Gefen Basil Pasta Sauce (24 ounces each)
3 tablespoons Gefen Olive Oil
2 medium carrots, chopped
1 medium zucchini or 2 small zucchinis, chopped
2 cups cauliflower florets, such as Beleaves
3 cubes Dorot Gardens Frozen Garlic
3 cups water
1 teaspoon onion powder
1/2 teaspoon black pepper
6 cubes Dorot Gardens Frozen Basil, to add at the end
Place the ground chicken into a mixing bowl.
In a small bowl, hydrate the bread crumbs with the boiling water until fully absorbed, then add them into the ground chicken with the egg, garlic powder, onion powder, and black pepper. Mix well to combine. Cover and refrigerate while the sauce cooks.
Pour the jars of marinara sauce and water into a wide pot. Add the chopped carrots, zucchini, cauliflower, olive oil, and frozen garlic cubes, along with the onion powder and black pepper. Cover and cook over medium heat until the vegetables are soft. Remove from the flame and use an immersion blender to blend the sauce until smooth.
Roll the chicken meatball mixture into small balls, about a tablespoon at most. Place the raw meatballs directly into the sauce. Cover and bring back to a gentle simmer. Cook on low until the meatballs are fully cooked and tender, about 30 minutes.
Once the meatballs are cooked through, add in the frozen basil cubes and mix.
Serve over spaghetti.
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