Meatballs (makes at least 15 golf-ball size balls)
Set oven to 420F/216C.
Add all the ingredients for the chicken meatballs to a large bowl. Thoroughly mix together, then form meatballs. Note: lean ground meat tends to be very sticky so I like to spray my hands with a little olive oil while rolling the meatballs so they are easier to make.
Place the meatballs on a baking tray lined with parchment paper and make sure they have space.
Bake in the oven for NO MORE than 12 minutes. I bake mine for 8 – 10 minutes at 420F. Set aside once finished.
Enjoy!
Roasted Veggies
Orzo Pasta
Garnish
Set oven to 420F/216C.
Cook orzo according to the instructions given on the package.
Line a baking sheet with parchment paper or foil and add chopped veggies. Lightly spray with olive oil and then add Italian seasoning and a pinch of sea salt & pepper. Mix it up on the sheet. Bake in the oven for 15 – 20 minutes. Once done, set aside.
Set a nonstick skillet on medium heat, add olive oil, garlic, bell peppers, olives and onion. Cook until onions turn brown and slightly translucent, about 3 minutes.
Add cooked orzo and stir, then reduce heat to low and pour in the marinara. If it is too thick, add a few tablespoons of water. Then fold in the meatballs (see above) and the roasted veggies. Remove from the heat.
Garnish and enjoy!