Even if your only connection to “chia” is that chia pet you had as a kid, trust me; you’ll want to add this ingredient to your diet. Chia seeds are practically all fiber and the rest is a healthy mix of Omega-3 fatty acids and other good things.
2 as an entrée, 4 as a starter
1 large zucchini
1 lb. lean ground beef or turkey
4 Tbsp. tomato paste
2 Tbsp. chia seeds
3 cloves garlic, minced
2 tsp. oregano
2 tsp. basil
2 tsp olive oil (for sautéing)
1 tsp black pepper
1 medium yellow onion, diced
1 clove garlic (crushed)1 sprig of fresh rosemary (chopped)
¼ cup lemon juice
½ cup chicken stock
1 12-oz. can diced tomatoes
1 12-oz, can tomato sauce
½ tsp salt
½ tsp. black pepper
- Make “pasta” strands out of the zucchini.
- Prepare Chia Meatballs:
- Mix all the ingredients except the oil. Let sit for 10 minutes.
- Put the oil in a large skillet. Shape the meat mixture into small balls (about eight) and brown in the oil, turning each meatball at least 3 times so they brown evenly. Remove the meatballs from heat when they’re still slightly rare and set aside.
- Remove all but 2 Tbsp. fat from the skillet.
- Prepare the marinara:
- Sauté the onion in the skillet until it’s translucent
- Add rosemary and garlic and cook for another 2-4 minutes.
- Add the lemon juice and chicken stock, then the diced tomatoes, tomato sauce, salt and pepper and mix well.
- Simmer over medium heat until sauce begins to thicken (about 20 minutes).
- Reduce heat to low and add meatballs to the pan. Cook 10 minutes, or until meatballs are cooked thoroughly.
- Divide pasta and sauce between two plates and top with meatballs and sauce.