​Chicken Quinoa Meatballs with Farm Fresh Tomato Sauce

​Chicken Quinoa Meatballs with Farm Fresh Tomato Sauce
Yield: 4 servings
Prep Time: 20 minutes
Total Time: 40 minutes

1 pound ground chicken
1 egg, lightly beaten
1 cup cooked quinoa 
½ cup part-skim ricotta cheese
¼ cup Parmesan cheese
¼ cup chopped fresh parsley
Zest of 1 lemon
1 teaspoon salt 
2 tablespoons olive oil 
3 garlic cloves, finely minced
1 (28 ounce) can San Marzano tomatoes, crushed
½ teaspoon Italian seasoning
½ teaspoon garlic salt

1. In a large mixing bowl, mix together ground chicken, egg, cooked quinoa, ricotta cheese, Parmesan cheese, chopped parsley, lemon zest and salt. Once combine, form into 2-inch meatballs. 
2. Heat olive oil over medium-high heat. Add in the meatballs and cook, turning frequently, until lightly browned, about 5 to 7 minutes. Remove the meatballs from the pan and put on a plate. 
3. In the same pan, add in the minced garlic and cook for 1 minute until fragrant. Add in the crushed tomatoes, Italian seasoning and garlic salt. Bring the mixture to a slow simmer.
4. Add the meatballs into the sauce and simmer for 10 minutes. 
5. Serve the meatballs on their own with sauce or over gluten-free pasta, if desired.