These sun-dried tomato meatballs with sprouted bread swap beef, which can be high in saturated fat and cholesterol, with magnesium-rich chicken instead.
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2 slices Sprouted grain bread (torn into small pieces, about 1 1/2 cups)
1 cup Milk (for soaking bread)
1 tbsp Olive oil
1 cup Finely chopped mushrooms
1 cup Finely chopped onions
1 tbsp Soy sauce
1 Egg
1 tsp Salt
Freshly ground pepper
1/4 cup Finely chopped parsley
2 cloves Garlic (finely chopped)
1 tbsp Dried oregano
1/2 cup Sun-dried tomatoes (finely chopped)
1 lb Lean ground chicken
Cooking spray for browning meat balls
1 cup Milk (for soaking bread)
1 tbsp Olive oil
1 cup Finely chopped mushrooms
1 cup Finely chopped onions
1 tbsp Soy sauce
1 Egg
1 tsp Salt
Freshly ground pepper
1/4 cup Finely chopped parsley
2 cloves Garlic (finely chopped)
1 tbsp Dried oregano
1/2 cup Sun-dried tomatoes (finely chopped)
1 lb Lean ground chicken
Cooking spray for browning meat balls
Preheat oven to 350°F.
In a bowl, cover the bread pieces in the milk and set aside for about 30 minutes.
Meanwhile, warm the oil in a sautée pan and cook the mushrooms and onions for about 4 minutes, until onions start to soften. Set aside to cool a bit.
Mash the bread in the milk until it forms a rough paste. Squeeze out excess milk to leave the paste moist. This is called a "panade" and it will keep your meatballs juicy and tender. Save the leftover milk for another use if you like.
In a large bowl, gently mix the bread paste, the cooled and cooked onion-mushroom mix, soy sauce, egg, salt, pepper, parsley, oregano, sun-dried tomatoes, and ground chicken until well combined. Form about 18 meatballs (they will be on the soft side and not perfectly round). Brown them on all sides in a greased sautée pan in batches so as not to crowd them.
Transfer meatballs to a baking sheet. Place into the oven and bake for 15 minutes, until fully cooked.
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