In keeping with Laura’s post earlier, she inspired me! Last night I went to a potluck and knew there would be very little I would choose to eat!
Loaded chicken meatballs, in Spag sauce with zoodles was my answer.
For the chicken meatballs I used 2 pounds of ground chicken, 1 bag of Green Giant Cauliflower Crumbles, 1 pound of Baby Bella mushrooms.
Grind mushrooms and cauliflower in food processor… Mix in chicken.
Add garlic powder, parsley, oregano, onion powder, and basil… 1 teaspoon of each.
Add 2/3 cup liquid egg whites, 4 tablespoons apple cider vinegar or Italian dressing WF, 4 tablespoons Olive oil. (I use an Italian seasoned olive oil)
They will be kind of runny, use your hands and form balls and place them on a baking sheet. I use a silpat mat so I don’t need to coat with Pam. This recipe made 50 meatballs for my potluck!
Bake at 350 for 20 minutes and then turn up the oven to 450 and bake an additional 15.
This recipe is a variation of Janeva’s recipe on page 69 in the cookbook. The Spaghizza sauce is from page 50.
I took 50 meatballs, and mine was the only dish completely gone! And when I was asked what was in it, the person who just ate the meatball exclaimed, “no way, normally I hate veggies, but those were good!”
That’s me… Converting people to veggie lovers… SCORE!!!!!
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