Tender Chicken Meatballs

Ingredients

For the Meatballs:

• 800g ground chicken
• 2 slices gluten-free bread, crumbled
• 1 egg
• 1 tsp sea salt
• 1 tsp pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 carrots, grated
• 1 zucchini, grated

For the Sauce:

• 1.5 tbsp coconut oil
• 2 garlic cloves, crushed
• 900g passata or diced tomatoes
• 1 tbsp bone broth concentrate (optional)
• 1 tbsp dried Italian herbs or mixed herbs
• Salt & pepper to taste

To Serve:

• 300g gluten-free spaghetti (dry weight)
• Fresh parsley, chopped
• Goat cheese, grated (optional) 

Method:

• Preheat oven to 180°C.
• Mix meatball ingredients in a bowl. Roll into 16–20 balls. Place on a lined tray and bake for 20 mins.
• Meanwhile, heat coconut oil in a pan. Sauté garlic 1 min, then add passata, broth concentrate (if using), herbs, salt, and pepper. Simmer 5 mins.
• Pour sauce over baked meatballs and return to oven for 30 mins.
• Cook pasta, then serve with meatballs, sauce, parsley, and optional goat cheese.

Nutrition Information Per Serve:

• Calories: ~620 
• Protein: ~45g
• Fat: ~23g
• Carbs: ~52g