Chicken Parm Meatballs and Sauce

Meatballs: 1 1/2 pounds ground chicken (I use turkey) 1 TB grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 1 large egg 1 cup grated Parmigiano-Reggiano 1/2 cup Italian bread crumbs (I just use regular bread crumbs) Handful of chopped parsley leaves (I use 1 TB dry) Extra-virgin olive oil (for both meatballs and sauce) Sauce: Extra-virgin olive oil 2 large cloves garlic, diced 1/4 teaspoon red pepper flakes 1 (28-ounce) can crushed tomatoes 1 cup chicken stock Salt and Pepper 8-10 leaves fresh basil, torn or shredded (again, I use 1 TB dry)

Preheat oven to 425 degrees F. Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a small drizzle of olive oil. Mix the meat and form meatballs. Bake the meatballs 15 minutes until golden and firm. For the sauce, heat a skillet over medium heat. Add 3 TB extra-virgin olive oil and garlic. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust the seasoning and stir in the basil. Amy's notes: This recipe makes enough for 2 meals for my family. Rachael Ray suggests putting the meatballs on subs (which is delicious). Top with provolone and other half of parmigiano-reggiano and broil in the oven for a great meal. We also will eat them alone or with some pasta. I will also make the sauce and meatballs as directed, but then I will put them in the crock-pot on low for a couple of hours so the meatballs soak up the yummy flavor. To make the meatballs, I use my large cookie scooper and it makes it so easy! Also, put aluminum foil on the cookie sheet and cleanup with be so much easier. This is Rachael Ray's recipe, so if you want her version look on the food network under "Chicken Parm Meatball Subs". Dietary Exchange: 1 Protein per serving