CHICKEN & SAUSAGE MEATBALLS – SUPER EASY, FLAVOURFUL, & HEALTHY…ISH? NO EGGS AND NO BREADCRUMBS!

essellesse makes chicken and sausage meatballs using ingredients from whole foods!

Every now and then, Erik will golf in an area in San Francisco called the West Portal.

I don’t know if I have ever even been to this area {I need to get out more lol} but it’s become a little tradition for him to bring back some good stuff from the pizzerias there.

Always fun to try something new & who doesn’t like pizza, right?!

One day, he brought back chicken & sausage meatballs & I basically had a lightbulb moment.

I NEED TO MAKE THAT *my lightbulb moment lol*

So off too Whole Foods I go! {& trying to not get distracted by the beauty section there LOL}

I made my own spin on it because to me… the less ingredients, the better. I like the flavours to shine on their own and work in synergy with each other… I’m also a very lazy girl.

Since the sausage has SO MUCH FLAVOUR, there’s really no reason to add any salt.

I make mine with minced basil & shredded parmesan cheese, but you can honestly get by with only mixing the two meats.

Now since we are using sausage, that actually has a quite firm & springy texture *insert dirty joke I know*

& when it comes to meatballs, you want them on the tender side…. so I have a little hack.

Add a little bit of baking soda!!

essellesse makes chicken and sausage meatballs using ingredients from whole foods!
essellesse makes chicken and sausage meatballs using ingredients from whole foods!

This will really tenderize things. You need no more than 1/4 tsp of it.

Add a little bit of baking soda!! This will really tenderize things. You need no more than 1/4 tsp of it.

Basically, mix everything & let it sit for about 15 minutes. Erik’s been in London all week and he called right after I finished mixing the meats so I caught up with him while I let the baking soda do it’s magic….. and then rushed him off the phone right t like 20 minutes because the clock turned 4 and the natural light was going… SO BYE ERIK LOVE YOU BUT I G2G. Luckily, he’s beyonddddd used to this by now lol

essellesse makes chicken and sausage meatballs using ingredients from whole foods!
essellesse makes chicken and sausage meatballs using ingredients from whole foods!

Anyways, once the meats are ready, roll them into little balls {I believe the correct term is POLPETTINI} & cook accordingly!

These are great, because you can cook them really however you want: baked, pan fried, simmered with sauce, broiled… you name it.

& of course, you can customize them as you’d like!! Add whatever flavours you want! I used hot, spicy sausage, but you can go more mild or sweet.

essellesse makes chicken and sausage meatballs using ingredients from whole foods!
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essellesse makes chicken and sausage meatballs using ingredients from whole foods!
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I used ground chicken breast to keep things nice & lean. Also, personal preference, but I don’t like eggs in my meatballs. It makes things a little too dense for my liking & the sausage is dense enough.

These also don’t have breadcrumbs!! For the very reason, I RARELY buy breadcrumbs. It just isn’t an ingredient we casually have on hand so I wanted my recipe to represent it. Again, I think the sausage is binding enough.

essellesse makes chicken and sausage meatballs using ingredients from whole foods!

& if you want to make things a little more moist, add in a drizzle or three of olive oil!

As far as servings, it’s very forgiving, so use whatever you want! I did equal parts ground chicken & equal parts sausage. I like bulk sausage, but if you can’t find that, buy the links and remove the casings

CHICKEN & SAUSAGE MEATBALLS

ingredients

ground chicken breast

bulk italian sausage {i like spicy!!!}

chopped basil

shredded parmesan cheese

baking soda, 1/4 tsp

directions

in a glass bowl, combine all of the ingredients with your hands. Set aside for 15-30 minutes.

using your hands, roll the mixture into little balls & cook accordingly:

serve to your liking!!

BAKE

heat oven to 400 degrees & set rack to lower middle. in a baking tray, line with foil, brush with a little olive oil {optional}, place balls on sheet & bake for 20-25 minutes or until no longer pink on the inside.

PAN FRY

using a skillet over medium-high heat, add a little olive or grapeseed oil & pan fry meatballs until cooked through and browned on all sides, ~10-15 mnutes

SIMMER

take a sauce pan, add a bit of oil over medium high heat. When hot, add meatballs and brown on the sides {don’t worry about fully cooking them}. When browned, put aside on a paperlined plate. Using the same pan with all the browned bits, add sauce you are using and bring to a simmer, ~10 mins. Add meatballs, & simmer until cooked through, turning occaissionally, ~5-10 minutes depending on size.

BROIL

*use caution while broiling & keep a watchful eye – this is cooking at a very high heat in close proximity to the heat source* lay out meatballs on broiling pan or cast iron skillet. Place pan underneath broiler. Set broiler to high and cook for ~5 mins. Flip meatballs & cook for an additional 5 minutes or until temp registers ~170 degrees f.

essellesse makes chicken and sausage meatballs using ingredients from whole foods!

my favourite way to serve is over zoodles, with a hefty shavings of parmesan, chile flakes, a drizz of olive oil, & squeeze of lemon! YUM!

They are also good sliced up and served on top of a pizza 😉

I love that they take no time to make and from prep to cooking, less than an hour. They also keep really well & are delicious cold AND hot.

You can even serve them with toothpicks as lil appetizers or party treats! The options are seriously endless.

ENJOY!! I’ve had these lil spicy balls {lol} for about a week straight and still hella into them… but that’s also my life when Erik is traveling.

Any other quickie recipes? LMK!

See ya tomorrow, x SLS

+++ find my holographic plates here

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