Quinoa Spaghetti with Chicken Meatballs


🍝1.5lbs ground chicken

🍝- onion, chopped

🍝2 scallions, chopped

🍝1 plum tomato, chopped

🍝1 egg

🍝2 cloves garlic, minced

🍝1/4 cup balsamic vinegar

🍝1/4 cup tomato paste

🍝2 tablespoons Dijon mustard

🍝1 tablespoon spelt (or whole wheat flour)

🍝salt and pepper to taste

πŸ‘‰πŸ‘‰πŸ‘‰Combine all ingredients well, spoon into a sprayed mini cupcake tin and bake at 375 degrees 25-30 minutes, or until the top surface turns color and the edges are crisp. πŸ’Now your meatballs are seared and cooked and can be frozen, eaten as is or mixed into any sauce



🍝1 onion, diced

🍝2 cloves garlic, minced

🍝12 plum tomatoes (or 2 cans good diced tomatoes)

🍝2 tablespoons red wine

🍝a handful basil leaves, chopped

🍝salt and pepper to taste

🍝dash of sugar

🍝1 teaspoon paprika

πŸ‘‰πŸ‘‰πŸ‘‰Sautee the onion until translucent, then add the garlic for 1 minute, then the chopped tomatoes, salt and pepper and paprika – bring to a boil, then reduce to simmer about 1 hour. After the ingredients have been cooking one hour, raise your heat to high and add the red wine and constantly mix – this allows the alcohol on the wine to evaporate whole the flavor remains, this should take about 5 minutes. Add the fresh basil leaves and additional salt and pepper if necessary

πŸ’At this point the sauce is ready and can be frozen into batches, refrigerated or used as is. Now would also be the time to add your meatballs and allow them to simmer in the sauce 10 minutes before serving over your pasta of choice.


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