Serves 8
olive oil spray
1 pound ground chicken breast, ground
1 medium egg white
2 tablespoons gluten free bread crumbs (easily made from scratch by toasting one piece of gluten free whole grain bread such as Udi's or Rudy's in the toaster for a minute crumbling it in a food processor or mortar and pestle)
1 cup chopped spinach, thawed and all excess moinsture drained
1 dash salt and pepper
1/4 teaspoon dried oregano
1 package brown rice spaghetti (Tinkyada, Lundberg, Trader Joe's, Mrs. Leepers)
1 tablespoon olive oil
1 medium shallot, diced
1/2 medium yellow onion, diced
1 medium garlic clove, chopped
28 ounces fire roasted diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 dash hot sauce
1/8 teaspoon salt and pepper
Optional: Parmesan Cheese
Preheat oven to broil. Line a rimmed baking pan with parchment paper or aluminum foil lightly coated with cooking oil spray.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (according to package directions). Most gluten free spaghetti will take between 13 and 17 minutes. Drain and reserve.
Mix together ground chicken, egg white, bread crumbs, drained spinach, salt, pepper, and oregano in a medium bowl. Form into walnut size balls and place on prepared baking pan. Place in oven for 8 minutes, then carefully rotate the meatballs and cook for another 8 minutes.
While the meatballs are cooking, heat 1 tablespoon olive oil in a large skillet over medium high. Add shallot and onion and stir frequently for about five minutes, reducing heat to medium. Add garlic through salt and pepper. Simmer on low.
When meatballs are ready, remove from oven and gently add each meatball to the skillet with the tomato sauce. Add drained spaghetti noodles, toss to coat. Serve immediately and top with Parmesan cheese as desired.
Per Serving: 452 Calories; 6g Fat (trace sat); 9g Protein; 95g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 124mg Sodium.