Measurements

• 1 cup gluten
• 1 lb ground chicken
• 2 eggs
• 3 cloves garlic
• 2 tbsp olive oil
• 1/4 cup vegan Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 tsp black pepper
• 1/2 tsp salt
• 12 oz gluten
• 2 cups organic tomato sauce
• 1 yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the ground chicken, gluten-free breadcrumbs, eggs, minced garlic, vegan Parmesan cheese, chopped parsley, black pepper, and salt.
• Mix well until all ingredients are evenly incorporated.
• Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
• Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown.
• While the meatballs are baking, cook the gluten-free spaghetti according to the package instructions.
• Drain and set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the finely chopped yellow onion and sauté until translucent, about 5 minutes.
• Add the organic tomato sauce to the skillet and bring to a simmer.
• Let it cook for about 10 minutes, stirring occasionally.
• Add the baked chicken meatballs to the skillet with the tomato sauce and let them simmer for an additional 5 minutes.
• Serve the meatballs and sauce over the cooked gluten-free spaghetti.
• Garnish with additional chopped parsley if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.