Pregnancy Friendly Classic Chicken Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ⅓ cup finely grated parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¾ tsp kosher salt
- ¼ tsp black pepper
For searing
- 2 tbsp olive oil
For the sauce
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, thinly sliced
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- fresh basil leaves, torn (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk. Let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
- 2
Add the ground chicken, egg, Parmesan, minced garlic, parsley, oregano, salt, and black pepper to the bowl. Mix with your hands until just combined — the mixture should be uniform but not overworked.
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