Ingredients:
Meatballs:
1 lb. ground chicken
½ Cup shredded mozzarella
¼ Cup Panko flavored bread crumbs
2 T parsley
1 Large egg, beaten
2 garlic cloves, minced
Salt, pepper
1 lb. spaghetti, cooked and set aside
Onion Soup Sauce:
4 T butter
2 Large Vidalia Onions, sliced
2 cloves garlic, minced
2 Cups Beef broth
2 tsp thyme
Salt, pepper
1 1/2 Cups Shredded Mozzarella
Directions:
Preheat oven to 425 degrees. Line a baking sheet with tinfoil and spray with cooking spray.
In a large bowl, combine the ground chicken, mozzarella, bread crumbs, parsley, egg, garlic and salt and pepper (to season). Form into 16 meatballs, then place on the baking sheet and bake until golden brown and cooked through. About 25-30 minutes.
While the meatballs are baking, cook the spaghetti, and then make the onion soup sauce:
In a large skillet over medium heat, melt the butter. Add the sliced onions and cook until soft and golden. About 25 minutes, stirring often. Add the garlic and cook until fragrant, 1 minute more.
Add the beef broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.
Add the baked meatballs to the skillet and sprinkle with the mozzarella cheese. Cover and cook until the meatballs are warmed through and the cheese is melted. About 5 minutes.
Serve over the spaghetti.
(You could also serve over rice, or eat them plain) (Makes 4 Servings)
