Next time, I may simmer it longer to see if the sauce does thicken naturally. In the end, I should’ve added some flour, as the sauce was more like a soup. My instincts told me to thicken the large amount of broth, but the recipe said the sauce thickened naturally, so I didn’t. I try not to deviate from recipes the first time that I make them. I will say that I didn’t add any thickener to my sauce. The French onion broth didn’t stick to the noodles, so it felt a bit like soup with meatballs and giant noodles. In the end, I probably should’ve made a mashed potato. They’d be plain enough not to detract from the French onion flavor, but hopefully starchy enough to soak up the French onion broth. I had egg-noodles, which I rarely cook with. I needed to put that sauce over something.
Which is why, when I finished the recipe - I realized there was a lot of broth in the pan. The meatballs, sauce, and fresh Italian bread is enough of a meal for me. I’m a strange Italian, for the fact that I don’t always eat meatballs with pasta. The three of us ate these portions for dinner, with one serving of 4 meatballs leftover for the next day, which heated fine in the microwave. My batch made 15 small-to-medium-sized meatballs in total. They’re juicy - with depth of flavor - and easy to make! If you’re skeptical about the ground chicken, or worried about a picky eater in the family, I recommend you try these French onion chicken meatballs. They didn’t seem to notice any difference in flavor or the texture by using chicken instead of beef. I was glad I told them about the ground chicken after they gobbled their bowls. They’re made of chicken.” My sister and her friend exchanged a surprised look. I said (commenting on the fact that it was ground chicken), “I guess we should cook more with ground chicken since it’s healthier.” They ate their meatballs without question. I served this recipe to my sister and her best friend. Even baking the meatballs (something I don’t do), turned out well. I don’t frequently cook with ground chicken, so I was a bit skeptical to see if it changed the flavor and depth of the recipe. Serve with whole wheat pasta and an extra sprinkle of Asiago cheese.I’m thrilled with how easy and delicious this recipe is. Spoon some sauce over them to keep them moist.Ĭover the pan, and cook the meatballs on medium-low heat for 20-25 minutes, until they’re cooked through. In a large pan, pour in the pasta sauce, then transfer the meatballs into the sauce. You can broil them for a few minutes to get them golden on the top.
Place the meatballs on a baking sheet lined with parchment paper.īake for 15 minutes, until browned. Using an ice cream scoop or measuring spoon, form 10-12 meatballs. This will prevent it from getting overworked. Stir the mixture together until combined.Īdd in the meat, and mix with a fork until thoroughly combined with the other ingredients. Break up the soaked bread with your fingers, and add it into the bowl as well, along with any milk that didn’t soak into the bread.įinally, add in the parsley, red pepper flakes, salt, pepper, oregano and Asiago. Cook for 4-5 minutes, until tender.Īdd the onions and garlic into a bowl. Meanwhile, in a saute pan, heat up 1 teaspoon of olive oil, and toss in the onion and garlic. The result? A tender, delish meatball you can feel good about feeding to your family.ģ00 calories per serving (2.5-3 meatballs depending on size)ģ slices low cal whole wheat bread (40 cal per slice), crusts trimmedĬut the crusts off the bread, place the slices into a bowl, and cover with 1/3 cup skim milk. These Asiago meatballs are tender, juicy and flavorful, even though they’re made with ultra-lean ground beef (96% lean)! I add in moisture with some skim milk, soaked whole wheat bread, and egg white. Once I met my hubby, I quickly realized he loves Italian food (it may have something to do with the fact that he worked in a pizzeria during college)! He’s especially fond of meatballs, so here’s my spin on these delish little nuggets of heaven. It’s just not something you eat when your mom is a traditional Puerto Rican cook.
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