Chicken Meatballs in Roasted Red Pepper Sauce

Ingredients

Spicy Meatballs

• 1 lb ground chicken breast

• 1 egg

• 1/2 cup gluten free panko breadcrumbs

• 2 tbsp fresh parsley, finely chopped

• 2 cloves garlic, minced

• 1/2 tsp smoked paprika

• 1/2 tsp onion powder

• 1/2 tsp sea salt

• 1/4 tsp black pepper

Roasted Red Pepper Sauce

• 2 large roasted red peppers

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 cup unsweetened coconut milk

• 1/2 cup chicken broth

• 1 tbsp tomato paste

• 1/2 tsp smoked paprika

• 1 tbsp avocado oil

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, combine the ground chicken, egg, breadcrumbs, parsley, garlic, smoked paprika, onion powder, salt, and pepper. Mix until just combined, being careful not to overmix. Form into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15–18 minutes, or until lightly golden and cooked through.

3. Heat olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, sautéing until softened, about 3–4 minutes. Stir in the roasted red peppers, tomato paste, and smoked paprika, cooking for 2 minutes.

4. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer. Season with salt and pepper to taste. Use an immersion blender (or transfer to a blender) to puree the sauce until smooth.

5. Add the baked meatballs to the sauce, spooning the sauce over to coat. Simmer for 5 minutes to allow the flavors to meld. Serve the meatballs and sauce over pasta and garnish with fresh parsley or basil, if desired.

Serves: 4 Time: 30 minutes Calories: 350 Protein: 36g Carbs: 11g Fat: 20g