Chicken meatballs with potato garnish and vegetable sauce

Ingredients:

For the Chicken Meatballs:

• 1 lb (450g) ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (or 2 tbsp dried parsley)
• 1 egg
• 2 garlic cloves (minced)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste

For the Potato Garnish:

• 4 medium potatoes (peeled and cut into wedges)
• 2 tbsp olive oil
• 1 tsp dried rosemary or thyme
• Salt and pepper to taste

For the Vegetable Sauce:

• 2 tbsp olive oil
• 1 large onion (chopped)
• 2 garlic cloves (minced)
• 1 red bell pepper (chopped)
• 1 cup carrots (sliced or diced)
• 1 zucchini (sliced)
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken or vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken Meatballs:

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, dried oregano, dried basil, salt, and pepper.
• Mix until well combined but avoid overmixing.
• Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

2. Bake the Meatballs:

• Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown. Remove from the oven and set aside.

3. Prepare the Potato Garnish:

• While the meatballs are baking, toss the potato wedges with olive oil, dried rosemary or thyme, salt, and pepper.
• Spread the potato wedges on a baking sheet.
• Bake in the oven for about 25-30 minutes, or until crispy and golden brown, flipping halfway through.

4. Make the Vegetable Sauce:

• Heat 2 tbsp olive oil in a large skillet over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute.
• Stir in the red bell pepper, carrots, and zucchini. Cook until the vegetables start to soften, about 5 minutes.
• Add the diced tomatoes, chicken or vegetable broth, dried basil, and dried oregano.
• Bring to a simmer and cook for 10-15 minutes, until the vegetables are tender and the sauce has thickened. Season with salt and pepper.

5. Combine and Serve:

• Add the baked chicken meatballs to the vegetable sauce and stir to coat.
• Let everything heat through for a few minutes.
• Serve the chicken meatballs with the vegetable sauce over a bed of the crispy potato wedges.

Enjoy your flavorful and hearty chicken meatballs with potato garnish and vegetable sauce!