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.