Nutrition Information (per serving)
2 skinless chicken breasts, boned and defatted
1 Tbsp raisins
1 tsp minced fresh garlic
Pinch red chili flakes
1 tsp fennel seed
¼ lg carrot, sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped pine nuts
½ tsp sea salt
1 Tbsp extra virgin olive oil
1 lg egg, beaten
4 cups cooked spaghetti
2 cups marinara sauce, heated
4 Tbsp grated Parmesan cheese, optional
- Dice chicken into 1-inch pieces. Place in a meat grinder or food processor. Grind or chop to a ground consistency. Add raisins, garlic, fennel seed, carrots, parsley and pine nuts and grind or chop together. Place in a medium bowl and add salt, olive oil and eggs. Mix well. Allow to sit in refrigerator at least 2 hours or overnight to chill.
- Preheat oven to 375F. Lightly coat a baking pan with olive oil.
- Form sausage into 1-ounce balls, about 2 tablespoons each. Place 2 inches apart in baking pan and bake for 10 to 15 minutes, or until cooked through.
- Portion 1 cup spaghetti on plate. Top with 3 meatballs and ½ cup Marinara sauce. Sprinkle with 1 tablespoon Parmesan.