Chicken Meatballs In Tomato Mushroom Sauce Recipes

Steps:

• Preheat the oven to 425°.
• In a bowl, combine the ground chicken, bread crumbs, shallots, parmesan cheese, basil, oregano, salt, and pepper to taste.
• Cover and refrigerate for 30 minutes for easier handling.
• Form the mixture into 1 1/2 inch balls (use floured hands).
• Place the meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
• Meanwhile, prepare the sauce-in a large Dutch oven over medium heat, warm the oil.
• Add in the onions, mushrooms, and garlic; saute until tender, about 5 minutes.
• Add the tomatoes, tomato sauce, and seasonings.
• Simmer, uncovered, 5-10 minutes longer.
• Add the meatballs to the sauce and simmer, covered, until the flavors are blended, about 10 minutes longer.
• Serve with the pasta and sprinkle with more Parmesan.

Steps:

• For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
• Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
• For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
• Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
• Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.

Steps:

• Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
• Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
• Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

Steps:

• Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
• Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
• With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
• Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.