Chicken Parm Meatballs

Oh yeah…

Ya know you want them. 

1 lb ground chicken 
1 egg
1-2 handfuls spinach chopped finely
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian herbs
1/4 cup shredded Parmesan or Mozzarella 
1/4 cup whole wheat bread crumbs
1 cup (ish) of marinara sauce (make your own or buy an organic one with no added sugar) 
Pregeat the oven to 400. Mix all that together. With your hands. Don’t get squeamish. Just get slimy. Then roll out some balls, think golf size. Maybe a little bigger. I don’t know. I don’t play golf. 
You’ll get about 12-14. Put them on a baking sheet, lightly greased. Bake for 18-20 minutes. Pull out and spoon a little marinara over each. Pop back in the oven for 2-3 more minutes. Carefully extract, top with a pinch more cheese, and enjoy! 
You can serve over whole wheat pasta, or spaghetti squash. I just had mine plain tonight with some green beans on the side. Yum! 
Due to the mixed nature of the recipe, the container count is a little weird. This is my take. You can certainly count it differently if you disagree. 
Serving 2-3 meatballs, depending on size
– 1 red
– 1/2- 1 green (depends on how much spinach you throw in and how much sauce you spoon on) 
– 1 blue
– skimp a tiny bit on your next yellow container to make up for the scant amount of bread crumbs. I’ve tried leaving them out. You need them to hold the darn things together. 
Comfort food! 

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