Chicken Meatballs with Hierbabuena {Recipe ReDux}
Savory meatballs served in a simple tomato sauce.
Servings: 6 - 8 servings
Ingredients
For the meatballs
- 1 lb ground chicken
- 1 - 2 cups cooked rice
- 2 cloves garlic minced
- 1/2 large onion finely diced
- 1 egg
- 1 - 2 tablespoon dried hierbabuena
- salt and pepper to taste
- olive oil for sauteeeing
For the sauce
- 1 large can ± 2 lbs pureed tomatoes
- 1/2 large onion finely diced
- 1 - 2 cloves garlic minced
- salt and pepper to taste
- 1 tablespoon dried hierbabuena or to taste
- olive oil for sauteeing
For the zucchini noodles
- 1 large zucchini cut into noodles
- 2 teaspoons butter
- 1 teaspoon olive oil
- salt and pepper to taste
- 1 tablespoon dried hierbabuena or to taste
Instructions
- Save some effort by chopping all the onions and garlic needed at one time.
Make the meatballs
- Combine the ingredients listed for the meatballs in a large bowl and gently mix together.
- Form into 16 meatballs.
- Add a small amount of olive oil to a large skillet and brown the meatballs on all sides. Work in batches.
- Remove to a plate and hold.
Make the sauce
- Saute the onions and garlic in a small amount of olive oil in a large dutch oven.
- Add the pureed tomatoes, hierbabuena, salt and pepper.
- Gently add the meatballs to the sauce and stir to coat.
- Cover and simmer for 20 minutes or until the meatballs are cooked through.
Make the noodles
- Wipe out the skillet used to brown the meatballs and heat the butter and olive oil over low heat.
- Saute the zucchini noodles until tender-crisp.
- Season with salt and pepper.
- Toss with more hierbabuena as desired.