SBD Phase 1 Cheese Stuffed Chicken Meatballs

You Need:

1 lb ground chicken

LF shredded (or fresh) mozzarella cheese

parsley, garlic, onion powder

an egg

1  jar of spaghetti sauce

1.  Mix ground chicken, egg, seasonings, set aside.

2.  Take your mozz and squeeze it into about 20 or so small balls, about the size of a nickle.

3.  Carefully, because ground chicken is weird, form a ball of meat around your cheese balls.  When I made this it made about 20 meatballs.  

4.  Put however many you plan on eating in a skillet with about 1/2 the jar of spaghetti sauce.  Lid it, put it on medium, and cook for about 20 min or until they are done.  

* When I made these I froze about half of my raw ones.  Do not, I repeat, do not, just put the meatballs in a bag in the freezer.  They will stick together and make a nasty mess.  Instead, line a cookie sheet with wax paper and spread them out, stick them in the freezer for about half an hour.  Then you can remove them and put them in a freezer back.  This method freezes the exterior so that you can separate them easily when you want to cook them. 

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I served this atop eggplant "pasta".  I wish I had a picture, but it's pretty simple and amazing tasting. 

Just peel an eggplant, and slowly cut it into thin slices.  Slice each slice into strands, like pasta.  Once cut, sprinkle with salt and let sit for 5 minutes.  Squeeze the moisture out of the strands (and really, squeeze).  Then sautee them in a pan with some olive oil until they are cooked.  Really, really good.