Chicken-Quinoa Meatballs

Prep time
1:15
Rating
Not rated
0 ratings
Servings
6

Ingredients

  • Meatballs
  • 12 ounces Organic Prairie Ground Chicken, thawed
  • 12 onion, minced (medium-sized)
  • 1 cup quinoa, cooked
  • 13 teaspoon black pepper, ground
  • 23 teaspoon granulated garlic
  • 12 teaspoon Italian seasoning
  • 1 Organic Valley Grade A Extra Large Brown Egg
  • Sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon Organic Valley Salted Butter
  • 1 teaspoon black pepper, ground
  • 12 onion, minced (medium-sized)
  • 28 ounces tomato puree
  • Stevia extract (10 drops)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon sea salt
  • 12 red bell pepper, chopped (large-sized)

Directions

Place thawed 12 oz. Organic Valley Chicken Chub in a medium sized mixing bowl. Add minced onion, pre-cooked quinoa, spices and finally an Extra Large Organic Valley egg. Mash and mix thoroughly. Cover and refrigerate for 30 minutes.

Now it's time to prepare the sauce:
Place 1 teaspoon of Organic Valley Butter in a large sauce pan (or Dutch oven) over medium heat. Add onion and chopped red bell pepper, saute until tender. Stirring slowly, add tomato puree and spices. Mix in the balsamic vinegar and Stevia extract. Please note: if you would like to replace the Stevia extract, add 1 tablespoon honey. Reduce heat and cover.

Back to the meatballs:
Remove from the refrigerator and place a small bowl of water near your work station. Wet hands (regularly) and form the chicken mixture into small balls (approx. 1 tablespoonful of mixture). Place formed balls into simmering sauce and cover. Let simmer until cooked through (35-45) minutes on low heat. Stir occasionally to encourage even heating and to prevent sticking, yet be mindful that the meatballs may come apart if stirred too often (especially during the first 15 minutes).
Once cooked throughout, uncover and let cool for 10 minutes pior to serving.

Serving Suggestions

Build your own organic hoagie! Remove the insides of a country batard or your favorite Italian bread. Fill with Chicken-Quinoa Meatballs, add sauteed onions and peppers. Top with Organic Valley's shredded Parmesan Cheese and enjoy!

 

Or serve over rice pasta for a gluten-free delight! Top with Parmesan Cheese (if desired) and accompany with a fresh green salad! Enjoy!

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Comments

Priya from Seattle, WA on January 28th, 2013
I was a little nervous at firt when trying this recipie but I am so glad I did. The meatballs came out absolutely delicious. Our only change was that we used a bit more seasoning and grated some fresh garlic instead of granualted as we had some about to sprout. There were so good and with some veggie pasta was packed with protein yet felt like a comforting meal. Please try it, you wont regret it!
Angie at Organic Valley

Hi Priya, Thanks for sharing! Glad you enjoyed the recipe!

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