Prep Time: 30 mins Total Time: 30 mins Serves: 4-5
Ingredients: Resource from onesweetmess.com
For the meatballs:
1-pound ground chicken
2 garlic cloves, finely minced
1 tablespoon Italian seasoning
1/2 cup finely chopped kale
salt and pepper
2 tablespoons chia seeds
2 large sweet potatoes, peeled, Blade D, noodles trimmed
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
¼ cup marinara sauce
5-6 small mozzarella pieces, sliced into 1/8” to ¼” slices
6 jumbo pitted black olives, sliced width-wise into two hollow circles
Place the chicken, garlic, Italian seasoning, kale, and chia seeds in a medium bowl and season with salt and pepper. Mix all the ingredients until well combined. Cover and refrigerate the mixture for 30 minutes to allow the chia seeds to gel.
Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
With damp hands, roll golf ball sized portions of the meatball mixture into balls. Arrange them on the prepared baking sheet, making sure they’re not touching. You should have approximately 12-14 balls. In each meatball, press your fingertip into the center to create a cavity for the “eyeball.” Place about a half teaspoon of sauce into the cavities of the meatballs. Top with a mozzarella piece and top with an olive slice. Cook for 15-20 minutes or until meatballs are cooked through and eyeball cheese is oozing.
While meatballs cook, spiralize the sweet potatoes with Blade D and trim the noodles. Heat the oil in a large skillet over medium-high heat and add the sweet potato noodles. Season with salt and pepper and cook until cooked and softened to your preference (I like al dente, so I cook for about 5 minutes.) Turn the heat off on the oven and pour over the remaining sauce. Toss the noodles gentle in the sauce and divide into bowls.
Once meatballs are done cooking, top each bowl with 3 meatballs. Serve.