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Spicy Chia Chicken Meatball Pasta

Spicy Chia Chicken Meatball Pasta

That’s a spicy meatball…….Spicy Chia Chicken Meatball Pasta.
If you have been reading our blog you know this, Tim loves spicy food, and I love to use ground chicken….in any way possible. So, how could I go wrong with these spicy meatballs, well I really couldn’t, and on top of that they are healthy!

Now, healthy does not always mean low calorie, the ingredients in this dish are nutrient dense, so please do not freak out when you see the calories at the end.
In our last post, we talked about the benefits of chia seeds and how we used them in Raspberry Chia Smoothie. So, in this recipe the chia seeds, are mixed with water to make a binder for the meatballs……so no eggs needed. I will admit that the chia water mixture does not look appetizing but it worked great in the meatballs.
Adding rolled oats and coconut oil added to the nutritional value. We all know the benefits of rolled oats as a grain but, I am a huge fan of coconut oil…… Studies have shown that intake of coconut oil can help our bodies mount resistance to both viruses and bacteria that can cause illness. Even more, it also can help to fight off yeast, fungus, and candida.

Coconut oil can also positively affect our hormones for thyroid and blood-sugar control. People who take coconut oil also tend to have improvements in how they handle blood sugar, since coconut can help improve insulin use within the body. Coconut oil can boost thyroid function helping to increase metabolism, energy, and endurance. It increases digestion and helps to absorb fat-soluble vitamins.
Use coconut oil in cooking, as it can stand heat making it a better option. I also use it to remove makeup and as a skin moisturizer. Before anyone curls their lip, thinking I double dip, I have two jars……one for the kitchen and one for the bathroom……….. That was a long lesson.

The meatballs are baked and can be made ahead of time and kept in the refrigerator or freezer until you make the pasta. Keep some in the freezer, so you can whip this up at a moment’s notice. Speaking of the pasta, how easy can boiling pasta, using some of the pasta water and just a small amount of half and half for the sauce be? Even the novice cook can do this to perfection. So, all of you who say “I can’t really cook”, give it a try, the result will amaze you!

A touch of lemon zest, parmesan cheese, and parsley to garnish and you have a beautiful healthy spicy delicious meal. Spicy Chia Chicken Meatball Pasta!

Spicy Chia Chicken Meatball Pasta

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Author: Adapted from the Chia Cookbook by Janie Hoffman
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 1x
Category: Pasta
Method: Bake
Cuisine: American

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Ingredients

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1/4 cup chia seeds
1/2 cup water
1 pound ground chicken
3/4 cup rolled (old-fashioned) oats
1/3 cup green onions minced
1/3 cup plus 1/4 cup grated Parmesan cheese
3 tablespoons coconut oil
1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon dried oregano
2 cloves garlic, minced
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
12 ounces whole grain linguine, spaghetti or angel hair pasta
1/3 cup half-and-half
Juice and zest of 1 large lemon
2 tablespoons fresh basil or parsley chopped as garnish.

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Instructions

n a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3/4 cup extra-thick chia gel.)
Preheat the oven to 400°F.
In a large bowl, combine the chia gel, ground chicken, oats, onion, 1/4 cup of the cheese, 2 tablespoons of the coconut oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (I use an ice cream scoop so they are all equal). Place on parchment lined cookie sheet. Bake in 400* oven for 20-30 minutes until meatballs are totally cooked through. Keep warm in a 175* oven while making the pasta.
Cook the pasta according to package directions. Drain the pasta, reserving 3/4 cup pasta cooking water.
Bring the half-and-half, the remaining 1 tablespoon of coconut oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1/3 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and toss to combine.
Transfer the linguine to four large pasta bowls. Top each five of chicken meatballs, sprinkle with basil/parsley and lemon zest, and serve.

Keywords: chia seeds, ground chicken, pasta, meatballs, spicy

Italian Spaghetti-Meatball Burger

Italian Spaghetti-Meatball Burger

There are no words or pictures that can describe how truly awesome this Italian Spaghetti and Meatball Burger is………but of course we will try!

I was home one day and I was watching “The Chew”. The show that day was about burgers. They did all different kinds of recipes for burgers , but the one that caught my eye was for a spaghetti burger. They went to a place called PYT’s in Philadelphia, where the burger originated. It looked really good and not to hard to make.

Like all things that catch your eye sometimes it’s just a flash in the pan and you don’t think about it again. I just could not get this burger out of my mind. I kept telling Tim that I really wanted to make it. After some repeated discussion, and after Tim’s suggestion that we make the burger out of Italian sausage we began the Italian Spaghetti and Meatball Burger.

The burger part is fairly straight forward. Italian sausage, seasonings, egg, panko crumbs, mix, shape into eight patties then a little surprise in the center…….mini mozzarella balls, smush them down a little bit, otherwise it looks a little funny……lol. Top with another patty and seal the edges. and grill or pan fry.

The bun is a different story. PTY’s will not give the secret for how they shape the burgers. So, I improvised. If you have seen the Ramen Noodle Burger…..the one that the bun is made from ramen noodles, they use ramekins and place a can on top for weight. That was originally my plan for these burgers. But, at the grocery store there was a clearance rack……..by the way, I am a sucker for clearance or sale items……Tim is nodding ……….It was grill stuff, and I spied a burger press… if you can press a burger why not the bun…..made of spaghetti. Seemed easier than 8 ramekins. All I can say is, if you have one or can get one, the burger press is perfect for this recipe. If not the ramekins will work too.

At PTY’s they bake their buns but, I used a flat skillet sprayed with coconut oil. Worked like a charm. They are crispy on the outside and chewy inside. I must say using the spaghetti as a bun was a a stroke of genius that I would not have thought of, but I am glad PTY’s did!

To say this burgers exceeded expectations is an understatement! They were like a big plate of spaghetti and meatballs….only better….way better!

There is a line in the movie Pulp Fiction when Samuel L. Jackson takes a bite from a burger of a guy he is about to shoot, and he says ” thats a tasty “forking” (our word) burger……..

In the case of the Italian Spaghetti and Meatball Burger we think that is true!

Italian Spaghetti-Meatball Burger

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Author: Adapted from The Chew
Yield: 4 1x

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Ingredients

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Spaghetti Bun:
1 pound Thin Spaghetti
2 Eggs
1/4 cup panko bread crumbs
1 tablespoon dried Oregano
1 tablespoons dried Basil
1 teaspoon fennel seeds crushed
4 Garlic cloves (finely minced)
Salt and Pepper
Burgers:
1 pound Italian sausage
1 Egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 tablespoon shredded Parmesan Cheese (plus more for finishing)
8 fresh baby mozzarella balls in marinade
Salt and Pepper
3 cups Marinara (heated for serving)

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Instructions

Spaghetti Bun:
Place spaghetti in a large pot and bring to a boil. Cook until just past al dente so that the sticky
consistency will help the spaghetti form tighter buns. Drain and allow the pasta to cool, making
sure the pasta is completely drained (excess water can affect the formation of the bun). Spread pasta on a parchment lined cookie sheet to help cool.
Once pasta is cooled and dry, combine it with the eggs, oregano, basil, garlic, salt and pepper in a bowl. Portion the pasta mixture into 8 equal parts (about 2 ounces each).
Form the pasta into patties. I used a burger press, but you can also spray ramekin cups, spray with cooking spray, place pasta mixture in cup and cover with plastic wrap. Using cans from your cupboard, place one can on each covered ramekin ( the weight of the can will compress the pasta). Once patties have been formed, refrigerate for an hour or until firm. To cook you can either lay the firm spaghetti buns on a well greased pan and bake at 350F for about 20 minutes, or until golden brown on the outer edge but with a firm bite in the center. Or you can cook them on a flat griddle or skillet sprayed with cooking spray, over medium high heat until golden brown.
Meatball Burgers:
Combine the egg, panko crumbs, salt, pepper, herbs, garlic and parmesan cheese with the Italian sausage. Separate the ground beef mixture into 8 equal portions (about 2.5 ounces each). Press each portions out evenly into a patty shape, making sure there are no tears in the meat. Lay out all the pressed patties on a sheet tray and place 2 of the mini mozzarella balls (slightly squeezed so they lay flat) in the center of four of the patties.
Using the remaining patties, cover each cheese topped patty so the cheese remains in the center. Pinch together the edges of the patties to seal in the cheese. Place in refrigerator until ready to cook. Cook the stuffed meatball patties medium well to ensure that the cheese has melted.
To assemble :
Place each meatball burger on a spaghetti bun and top with Marinara sauce and a sprinkle of Parmesan cheese. Top with second spaghetti bun and ENJOY!

Notes

Note: I used a cut spaghetti called Fideo, I found it easier to handle and shape.

Roasted Butternut Squash Angolotti

Roasted Butternut Squash Angolotti

Some of the last things to come out of your garden……should you chose to grow one…….is squash, like butternut, acorn, spaghetti ……….the ones with hard shells.

They just spell fall. They are so good roasted and roasting requires an oven, and let’s get real who wants to turn on your oven in the summer…….not me!!!

But, when sunset starts coming earlier and earlier and the air starts to cool, I get the itch to turn on the oven. Baking cookies, casseroles, bread, and of course roasted squash.
I had to buy my squash 🙁 sad face……..mine did not grow…….it was a garden failure. But, thank goodness that was only me, and other gardeners were happy to sell theirs at Farmers Markets.

After my sugar coma from the Chocolate Drop Cookies, I wanted something not sweet and waaaaayyyyyyyy more healthy! Lots of veggies……..hearty, and super tasty.
My inspiration in venturing into the blog world was Lindsay and Bojork from Pinch of Yum. Check out their blog……it is truly awesome!!! The Creamy Cauliflower Sauce recipe is from Pinch of Yum and boy is it yum!!!! Best part, it’s has no cream and is still creamy……go figure. It was the perfect sauce for this dish.

Tim and I are huge fans of pasta…….all kinds. The fresh kind they sell these days at the grocery stores are great.The folks at Buitoni make a Butternut Squash Stuffed Angolotti that is out of this world and even better topped with the Creamy Cauliflower Sauce, roasted butternut squash, and a touch of sage.

So I will be honest, peeling squash is not the easiest thing to do, but if you peel it before you cut it in half, it is a bit easier. I use a veggie peeler…..that way if it slips I will only cut the skin off a knuckle instead of removing a finger……Ok thats only funny in hind site….ha ha!

I wanted to have a garnish and figured if you could eat pumpkin seeds, you could eat butternut squash seeds. I did look it up to be sure, just my luck they would be toxic. But they are safe.

So, I roasted the squash and the seeds in the same pan. Just watch the seeds so they don’t burn. They do not need as long as the squash to cook. I wish mine had had a few more seeds, they were really tasty.
This is not a super quick recipe, but it makes an elegant presentation and the combination of flavors is……….. rich and indulgent, but still good for you……..how can it be, but it is……the whole dish is under 500 calories and low fat.

I still find it amazing that the sauce is sooo creamy ……..I’m looking for ways to use it again…..and again……and again!!!!

Roasted Butternut Squash Angolotti

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Author: Marty Boyd
Yield: 2 1x

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Ingredients

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1 – 9 ounce package Bertolli Roasted Butternut Squash Angolotti pasta
2 cups Creamy Cauliflower Sauce (see reipce)
1 cup butternut squash,peeled and cubed
2 teaspoons fresh sage, chopped and divided
Seeds from butternut squash
Cooking Spray
Salt and pepper to taste

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Instructions

Preheat oven to 375*
Peel butternut squash, cut in half lengthwise. Remove seeds and set aside. Cube squash to make 1 cup. Keep remaining squash for another use.
Remove flesh from seeds but do not rinse.
Place seeds and cubed squash in a small baking dish. Spray with cooking spray ( I use a coconut oil spray ).
Roast in preheated oven until squash is tender and starting to brown. Keep an eye on the seeds they may need to be removed before the squash is done so they do not burn.
Prepare Creamy Cauliflower Sauce according to recipe, adding 1 teaspoon sage after sauce has been blended. Keep sauce warm.
Cook Angolotti according to package directions.
Drain pasta and divide between two serving bowls.
Spoon 1/2 cup sauce over each serving of pasta. Top each dish with 1/2 cup roasted squash.
Garnish with remaining sage and roasted squash seeds.

Creamy Cauliflower

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Author: Pinch of Yum

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Ingredients

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8 large cloves garlic, minced
2 tablespoons butter
5–6 cups cauliflower florets
6–7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)

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Instructions

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.