Best Chicken Meatballs With Red Sauce Benin Recipes

BAKED CHICKEN MEATBALLS

Baked Chicken Meatballs image

The BEST healthy baked chicken meatballs with spinach. Made in the oven, serve these easy chicken meatballs with pasta, zoodles, or sandwich rolls.

Provided by Erin Clarke / Well Plated

Time 35m

Number Of Ingredients 17

Ingredients

1 large egg
1 pound ground chicken ((I like 93% lean))
1/2 cup whole wheat panko breadcrumbs
1/3 cup Parmesan cheese (finely grated )
2 tablespoons extra-virgin olive oil (divided)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste (divided)
3 tablespoons flat-leaf parsley (finely chopped )
2 1/2 cups fresh spinach (lightly packed )
Tomato sauce
Cooked whole wheat pasta, zucchini, or other vegetable noodles
Buns (for sandwiches)
Toothpicks (to serve as an appetizer)

Steps:

Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
With a fork or your hands, mix until well combined, being careful not to compact the meat.
Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won't be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!

Nutrition Facts : ServingSize 1 meatball (without pasta or additional sauce), Calories 107 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, Cholesterol 50 mg, Fiber 1 g, SaturatedFat 2 g, TransFat 1 g, Sugar 1 g, UnsaturatedFat 4 g

CHICKEN MEATBALLS

Chicken Meatballs image

I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!

Provided by Jen619

Categories Main Dish Recipes Meatball Recipes

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 pound ground chicken
1 egg, beaten
¼ cup low-fat cream cheese
¼ cup grated Parmesan cheese
4 cloves garlic, grated
1 ½ tablespoons olive oil
1 tablespoon dry bread crumbs
2 teaspoons chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup chopped fresh mozzarella, or as needed

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
Bake in the preheated oven until juices run clear, 20 to 25 minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g

RED SAUCE FROM BENIN

Red Sauce from Benin image

This is a traditional Beninese recipe for a classic sauce(or stew) of onions, garlic and tomatoes flavored with a bouillon cube and hot chilli peppers, which is typically served with rice. I have made a few changes to make it vegetarian. I use this to cook my sesame balls in, served over coconut rice for a nice authentic Beninese meal. Adapted from Celtnet. The original recipe uses Scotch bonnet peppers, yikes! Too hot for me.

Provided by Sharon123

Categories Sauces

Time 45m

Yield 7 cups, about

Number Of Ingredients 8

Ingredients

4 tablespoons oil (vegetable or peanut-I use olive)
2 large onions, chopped
3 garlic cloves, minced
12 ripe tomatoes, crushed (or 28 oz. can crushed tomatoes)
3 hot chili peppers, chopped (I use jalapenos or Anaheim peppers for less heat)
3 1/8 cups water (or vegetable stock)
1 vegetable bouillon cube (leave out if using vegetable stock)
black pepper, to taste

Steps:

Heat the oil in a pan, add the onions and fry for a minute then add the tomatoes, garlic and chillies. Fry for 5 minutes then pour over water and add the vegetable boullion cube(or use veg. stock). Cover and allow to boil for about 20 minutes until all the ingredients have blended together and the tomatoes have broken down. Season with black pepper and serve.
In addition to the basic sauce given above you can also add 3 more Scotch Bonnet chillies to make it hotter. You can also add 500g cubed meat or 4 whole fish cut into steaks.

Nutrition Facts : Calories 133.4, Fat 8.3, SaturatedFat 1.1, Sodium 17, Carbohydrate 14.4, Fiber 3.6, Sugar 8.4, Protein 2.8