Avocado Chicken Meatballs in Spicy Tomato Sauce

• Meat

  • 1 lb Ground chicken

• Produce

  • 1 Avocado
  • 1 tsp Garlic powder
  • 1 (10 oz. can Rotel tomatoes and green chilies

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 (8 oz. can Tomato sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 3/4 cup Breadcrumbs

Found on thewholesomedish.com

Description

Ingredients

• 1 large egg
• ¾ cup breadcrumbs
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. ground black pepper
• 1 lb. ground chicken
• 1 avocado
• 2 tbsp. olive oil
• 1 (10 oz.) can RoTel tomatoes and green chilies
• 1 (8 oz.) can tomato sauce

Directions

• In a large bowl, beat the egg with a fork until well scrambled. Add the breadcrumbs, garlic powder, salt, and pepper. Stir to combine. Mixture will be crumbly.
• Use your fingers to lightly break apart the ground chicken and add it to the bowl on top of the bread crumb mixture.
• Remove the peel and seed from the avocado. Dice the avocado.
• Add the avocado to the bowl with the chicken. Use your fingers to gently mix the crumbled ground chicken, avocado, and bread crumbs together until just combined. Do not over-mix as this can produce tough meatballs or mashed avocado.
• Pack and roll out 15-16 meatballs, using the palms of your hands.
• Add the oil to a large 12-inch skillet and place it over medium heat for 2 minutes. Add the meatballs to the oil in an even layer. Cook for 5 minutes.
• Use tongs to flip the meatballs over. Cook for 5 minutes.
• Add the RoTel and tomato sauce to the skillet. Stir gently.
• Cook the meatballs in the sauce for 13-15 minutes, stirring occasionally. Meatballs should have an internal temperature of 165 degrees F.
• Serve hot.

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