I kind of wish I could eat this every single night for dinner. I don’t think I would ever get sick of it to honest ✨BALSAMIC CHICKEN MEATBALLS STUFFED WITH MANGHENGO OVER BRUCHETTA PASTA✨ I drool when I say the name 🤤 This meal is SOOO good you guys. Dare I say I’m obsessed? 😂 It’s also relatively easy! Added bonus!
Whoever is telling you they don’t want to eat healthy bc they need flavor and eating healthy is boring needs to be shown this recipe. This meal is made from all real, whole, nutritious ingredients. You need to eat girls! Stop being scared of the pasta, the cookies, the olive oil, the calories. Seriously, just stop! 🛑🙅🏼♀️I wish I could go back 5 years and tell myself what I know now. Eating is one of the greatest gifts in life. Life is to be enjoyed and food is a crucial aspect of that. Enjoy it! I want everyone to enjoy good food, feel well after eating it, but most importantly have a good relationship with it. Life is too short to be hard on yourself all the time. So do yourself the favor & go make this for dinner!😘😘😘
WHAT YOU NEED for the MEATBALLS:
(makes about 4-5 servings)
▫️1 package organic ground chicken
▫️2 tbsp basil, chopped
▫️1 cage free egg
▫️1/2 cup gluten free breadcrumbs
▫️2 tbsp organic balsamic vinegar
▫️1 tsp minced garlic
▫️1 tsp garlic powder
▫️1/2 tsp Himalayan pink salt & pepper
▫️1/4 cup manchengo, cut into bite size pieces
.
WHAT YOU NEED for SAUCE:
▫️1 package of cocktail tomatoes, sliced (about 2 1/2 cups)
▫️3/4 cup organic olive oil
▫️2 tbsp fresh garlic, minced
▫️1/4 cup basil, chopped
▫️1 tsp Himalayan pink salt & pepper
▫️1 tsp garlic powder
.
OTHER INGREDIENTS:
▫️pasta of choice (brown rice, red lentil, black bean, etc.)
▫️extra manchengo for the top
▫️roasted asparagus (bake with olive oil salt & pepper while chicken cooks!)
HOW TO:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Next, cut your manchengo cheese into small, bite size pieces. Keep in mind that you need to make them small enough to be stuffed into the middle of eat meatball. Set aside.
In a large bowl, use a fork to mix together ground chicken, basil, egg, balsamic, bread crumbs, garlic, garlic powder, salt and pepper. Set in the fridge for 30 minutes to set.
Meanwhile, in a small bowl or tubberware mix together your sauce ingredients. I like to put all ingredients in a tubberware and shake. Set aside on the counter while the meatballs set.
Remove meatball mixture from fridge and begin to form golf ball sized meatballs using your hands. Poke a small hole in the center of each meatball using your thumb. Place a small piece of the chopped mangengo in the center of each and then form back together to cover it so the cheese is “stuffed” inside the meatball. Bake the meatballs for 30 minutes.
While the meatballs are cooking, cook your pasta are directed on the back of the box. Once cooked, drain your pasta and put back into pot. Pour sauce over pasta and mix well. Add in roasted asparagus. Let it simmer and soak up the flavors while the meatballs finish cooking. Once meatballs are cooked, add to pot and serve. Top with fresh shredded mangengo and ENJOY!
Comments