Farmers Market Marinara Sauce with Chicken Sausage Meatballs
A great way to use up summer produce by making your own marinara sauce, and grinding your own chicken breasts for these chicken and sausage meatballs.
Equipment
- food processor
- skillet
Ingredients
- 1 pound roma tomatoes chopped
- 1 cup carrots chopped
- 4 cloves garlic chopped
- 1 cup vegetable broth
- 1 cup water
- 6 ounce tomato pasta
- 2 tbsp Italian seasoning
- 13 ounces chicken breast roughly chopped
- 3 ounces Italian sausage
- 1/4 cup Italian bread crumbs
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tbsp garlic cloves chopped fine
- 1 tbsp fennel seeds
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp crushed red pepper
Instructions
- Place the sauce ingredients (roma tomatoes through 2 tablespoons Italian seasoning) in a stock pot and simmer for 60 minutes. Puree with stick blender.
- Place the chicken through crushed red pepper into a food processor and pulse, until it looks like ground chicken. Divide the dough into 15 meatballs. Sear with a bit of grapeseed oil over medium high heat on all sides. Finish cooking in the marinara sauce until they reach an internal temperature of 165.
Notes
Each meatball is 49 calories, or 3 points for 4 meatballs on #teampurple and #teamblue and #teamgreen it's 5 points for 4 meatballs.
My plate shown above is 3 points and 377 calories.