Spaghetti with chicken meat balls [Bulkbites.com]

• Servings: 5
• Time: 40 minutes

I never knew healthy food could taste this freakin' awesome! Although minced chicken meat contains more fat than chicken breast (unless you make it yourself), it is a great source of protein. The recipe is very easy, and you can make a bulk every time and put it in the fridge. Microwave it whenever you want to eat is, and it will taste even better then when you left it in there. For a dinner you can add some broccoli for the veggie vitamins! Tip. If you prepare the meat balls in the oven (15 minutes) instead of in the pan, and add them to the sauce later, the chicken meat balls will contain a lot less fat! It's some more work though.

Nutrition

• calories: 606
• protein: 38
• carbs: 94
• fat: 13
• saturated fat: 0.73
• polyunsaturated fat: 1.01
• monounsaturated fat: 2.17
• cholesterol: 0
• sodium: 283
• potassium: 680
• dietary fiber: 3.04
• sugars: 8.18
• vitamin a: 23
• vitamin c: 14
• calcium: 106
• iron: 6
• magnesium: 0
• complex carbs: 82.78
• other fats: 9.09

Ingredients

• 5 100g Spaghetti, whole-wheat, dry
• 5 100g Minced Chicken
• 1 large Onions, raw
• 2 clove Garlic, raw
• 1 cup leaves, whole Basil, fresh
• 5 100g Tomatoes, crushed, canned
• 1 100g Tomato products, canned, puree, with salt added
• 2 tbsp Catsup
• 1 slice thin Whole Wheat Bread
• 2 tbsp Spices, poultry seasoning
• 1 dash Spices, pepper, black
• 1 dash Salt, table
• 1 tablespoon Oil, olive, salad or cooking

Instructions

• Chop the onions and squeeze the garlic
• Crumble the bread (use a sieve, you want it to be as powderish as possible)
• Mix the bread powder with the minced chicken, catsup and the poultry spices
• Knead the mixture until its smooth and use it to make little balls
• Cook your spaghetti with some salt
• Sauté the onions in the olive oil and add the chicken
• When the chicken is almost ready add the garlic
• After a minute add the tomato pure and the crushed tomatoes
• Chop the basil and add it too
• Leave it to almost cook for about 5 minutes
• Ready to serve (or freeze or whatever!)