Spaghetti and Meatballs!! Woohoo!!
Well, sort of. Actually, this is better.
And it is super healthy. I love when I can make something comforting, satisfying and delicious…and make it really healthy and guilt free.
Remember that Alfredo Pasta I made a bit over a week ago? Well, add these Italian Chicken Meatballs to it and POW! SO good. I love these meatballs on their own too, or with some tomato sauce and steamed spinach or ZOODLES!. But with the Vegan Alfredo Sauce, it is pretty damn incredible.
Super light, healthy AND dairy-free.
Italian Chicken Meatballs with Alfredo Pasta
For Italian Chicken Meatballs:
1 lb Ground Chicken Breast
1/4 cup Panko bread crumbs
1/4 cup Unsweetened plain almond milk
1 Egg, lightly beaten
1 tsp Sea salt
1/2 tsp Ground black pepper
3 tablespoon Fresh Italian Parsley
1 tablespoon Fresh Chopped Basil
1 tsp Dried Oregano
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
For Alfredo Pasta:
Follow the instructions from this recipe– it is SO good! Use the extra sauce to top the meatballs with!
To make the Vegan Alfredo Sauce and Pasta, follow the directions in this recipe.
Heat the oven to 350 degrees F. Line a baking sheet with tin foil and spray with cooking spray.
Now, on to the meatballs! In a large bowl, combine the panko bread crumbs and the almond milk. Next add the egg, salt, pepper and all the herbs. Mix well. Add in the ground chicken and mix, using your hands if possible, to combine. Do not overwork the mixture, this will make it tough and heavy. Lightly mix until combined well.
With your hands, form meat into balls and place them on the prepared baking sheet. I like to sprinkle a little more salt and pepper on top of the meatballs once they are on the baking sheet before cooking- makes them extra yummy!
Bake in the heated oven for about 25-30 minutes or until cooked through. They should be golden on top and cooked through. Pop them on top of the Vegan Alfredo Pasta and serve!
They make great leftovers too!