(PCOS friendly Recipe)
Ingredients:
Meatballs:
- 1 lb or 450 grams of minced Chicken
- 1 cup fresh Parsley minced
- 1 Tbsp minced garlic
- 1 Tsp Garlic powder
- 1 Tsp Onion powder
- 1 Tsp Italian seasoning
- 1 Tbsp Red Pepper flakes (reduce if you want it less spicy)
- 2 Tbsp Oat flour
- 1 egg whisked
- Salt to taste
Lil SoSo’s version of Marinara sauce:
- 700 ml or 24 oz Tomato sauce (I used a sauce made with Pomodoro tomatoes. Ensure that it contains only tomatoes and has no seasonings. Salt is ok.)
- 2 Tbsp minced Garlic
- 1/2 cup Minced Red Onion
- 1 Tbsp Italian seasoning
- 1 Tsp Garlic powder
- 1 Tsp Onion powder
- 1 Tsp dried Basil
- 1/4 Tsp freshly ground Black Pepper
- 1/2 Tbsp Red Pepper flakes (reduce or eliminate if you don’t want it to be spicy. I enjoy a spicy marinara.)
- 1 Tbsp Olive oil
- Salt to taste
Method:
Meatballs:
- Pre heat the oven to 400 deg F or 200 deg C.
- Add all the ingredients to a large bowl and mix until well combined.
- Line a baking sheet with parchment paper or a silicone baking sheet and spray it with some olive oil spray.
- Use a small ice cream scoop or a Table spoon to scoop out the meatballs. You will get approximately 20 meatballs if you use a tablespoon measure.
- Grease hands with some olive oil and shape the meatballs into smooth rounds.
- Bake in the preheated oven at 400 deg F for 20 minutes.
- You can refrigerate the meatballs for 4-5 days or freeze them for up to a month.
Marinara Sauce:
- Heat a pan/skillet to medium heat and add the olive oil. Follow this with the garlic, onions and all the seasonings. Sauté well.
- Then add the tomato sauce, salt and give it a good mix. Continue heating at medium heat and turn off the heat once the sauce comes to a boil. Be careful of the sauce spluttering when it boils.
- Enjoy the sauce with some gluten free spaghetti (I used brown rice spaghetti) and freshly baked meatballs.
Lil SoSo Recipes 