Chicken Meatballs with Stir Fry Veggies

I have been rearranging this gargantuas head of cabbage in my fridge for the past few weeks. During one of the shuffles the poor dear actually tumbled out on the floor and rolled under the table! Enough I declared…time to eat it! As I mulled my options around in my head I came up with this original Sweet Basil Kitchen recipe!

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It was one of those recipes where I started pulling things out of the fridge…I had thawed a pound of ground chicken and between that and the cabbage I got rolling! Next came red bell pepper, celery, onion, carrots, cooked quinoa, egg, Parmesan cheese, parsley and Panko bread crumbs.

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Using one pound of lean ground chicken, I then added one egg, 1/2 c. cooked quinoa (black variety) 1/4 c. finely chopped onion, 2 T. finely chopped celery, 1 T. chopped fresh parsley, 1/2 c. bread crumbs, 2 T. grated Parmesan cheese and salt and pepper to taste. Gently mix all together and form into 2” balls.

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Brown in 1 T. grapeseed oil, turning so each side gets browned.

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Place in 350 degree oven and bake for 25-30 minutes. Meanwhile, shred 3 c. cabbage, and 3 large carrots, along with 1 red bell pepper and one medium onion sliced thin. Heat large pan and add 2 T. sesame oil (or oil of choice). Stir frequently and once veggies begin to wilt, add 3 T. soy sauce, lower heat and cover. Continue cooking until veggies are done to your preference. (we like a bit of crunch)

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Remove meatballs from oven and serve over stir fry veggies.

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This meal will put you over the top on your daily veggie quota! (and fiber)  If I would have had sugar snap peas it would have made a nice addition with a bright splash of green color. The meatballs were tender with good flavor. I like the idea of adding quinoa for a nutritious filler.

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 Chicken Meatballs with Stir Fry Veggies

1 lb. lean ground chicken
1 egg
1/4 c. finely chopped onion
2 T. finely chopped celery
1 T. chopped fresh parsley
1/2 c. bread crumbs (I used Panko)
1/2 c. cooked quinoa
2 T. grated Parmesan cheese
Salt & pepper to taste

Gently mix all ingredients together and form into 2” balls. Brown in hot oil on all sides. Place in 350 oven for 25-30 minutes.

Stir fry in 2 T. sesame oil  3 c. of shredded cabbage, 1 red bell pepper sliced, 1 medium onion sliced and 3 large carrots shredded. Once they start to wilt, add 3 T. soy sauce, reduce heat and cover. Continue to cook until veggies are at your desired doneness. Serve meatballs over veggies.

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