Chicken Meatballs with Garlic Tomato Sauce on Pitas – I saw this recipe in my Google Reader and HAD to try it right away. Sometimes I star items and they sit there for awhile, other times I star them and put them on the menu right away.
I am so glad that I tried these. The original recipe asks you grind chicken breast. Well, I don’t have a meat grinder but I do have a grocery store that carries ground chicken! My recipe below shows my changes, but read Katie’s recipe to grind your own chicken! I really enjoy ground chicken over ground beef and am always looking for new ways to cook with it. Although it took awhile to make this recipe, it was well worth the effort in the end. I found a new keeper! I might double it next time so that I can freeze half for later…yum!
Chicken Meatballs with Garlic Tomato Sauce on Pitas
from Good Things Catered
- 1 lb. ground chicken
- 1 medium sweet onion, grated
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 1 pinch fresh rosemary
- 1 Tbsp fresh breadcrumbs
- 1 Tbsp low sodium soy sauce
- 2 tsp ketchup
- 1 Tbsp olive oil
- 1 recipe garlicky tomato sauce (see recipe below)
- Mozzarella, or cheese of choice
1. In large bowl, combine chicken , onion, thyme, oregano, and rosemary.
2. To chicken mixture, add breadcrumbs, soy sauce, and ketchup.
3. Fold mixture to combine ingredients (do not stir as it will overwork).
4. In large skillet over medium low heat, add olive oil.
5. Meanwhile, roll chicken mixture into 2-inch balls.
6. Preheat oven to 350 degrees.
7. When pan is heated through and almost smoking, carefully add meatballs to the pan, spacing one inch apart.
8. Let cook, untouched, until bottom of meatballs are browned, about 4-5 minutes.
9. Using tongs, gently flip meatballs being careful not to break, and let cook untouched until other side of meatballs are browned, about 4-5 minutes.
10. Remove meatballs from pan, set aside, and repeat cooking process with remaining meatballs.
11. Return all meatballs to the pan, add 1/2 c. of water and place in oven to cook. (I put the pitas in now to toast them. Be careful though, ours were a little too toasty!)
12. Cook until internal temperature of meatballs reaches 165 degrees- this took about 15 minutes in my oven. Check the meatballs with a meat thermometer to measure doneness.
13. Meanwhile, heat tomato sauce.
14. Remove meatballs from oven, drain off liquid and all fat.
15. Add heated tomato sauce to pan, scraping browned bits from the bottom.
16. Heat through and serve on toasted pitas, topped with cheese.
Garlicky Tomato Sauce
- 1 Tbsp olive oil
- 1 small onion, finely diced
- 4 garlic cloves, minced or pressed
- 1 (14 oz) can whole tomatoes, lightly drained and coarsely chopped
- 1 (14 oz) can tomato sauce
- 1/4 c. water
- 1 tsp fresh lemon juice
- 1/2 tsp balsamic vinegar
- 2 tsp fresh oregano, minced
- 1 tsp fresh thyme, minced
- 1 tsp fresh basil, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pinch raw sugar
1. In large stock pot over medium heat, heat oil and bring up to almost smoking.
2. Add diced onion and cook until translucent and just beginning to brown, about 5 minutes.
3. Add garlic and cook until fragrant, about 60 seconds
4. Add chopped tomatoes, scraping any browned bits from bottom of the pan, and heat until starting to bubble.
5. Turn heat to a simmer and add remaining ingredients, stirring to combine.
6. Let simmer for one hour, uncovered.
7. If storing, remove from heat and place in airtight containers in fridge once cooled.
8. If serving immediately, simmer until begins to bubble and serve.