Chicken meatballs are easy; families make them almost weekly. However, the trick is how to season, cook and present them each time. Today, I decided to make them smaller, well-seasoned and partner them with my quinoa.
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $6.65 or $3.33 per serving Difficulty Level: Easy Allergens, Other: Gluten Free if you use GF breadcrumbs Servings: 2 Ingredients ½ lb. 8% fat organic ground chicken, seasoned ($3.00) ½ tsp. roasted garlic and herbs (.20) ½ tsp. granulated garlic (.10) 2 tbsp. chopped dry onion flakes (.25) 2 tbsp. Panko (or any breadcrumbs you have at home) (.25) 1 tsp. Angie’s Dry Seasoning (.30) 1 ½ tbsp. Angie’s Basting Oil (Save ½ tbsp. for the Quinoa) (.40) 1 c. of Quinoa ($1.00) 2 ½ c. turkey broth (homemade that I had at home at the time) ($1.00) 2 spring of chopped Italian Flat parsley for garnishing (.15) Directions
My Links: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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