Best 4 Hcg Chicken Meatballs Sauce Recipes

HOMEMADE CHICKEN MEATBALL SOUP - HCG PHASE 2

Steps:

• Meatballs: In a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and Melba toast crumbs). Form into small meatballs (about 6).
• Broth: In a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). Bring to a boil.
• Add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. Add celery the last 5-10 minutes of cooking.
• Add apple cider vinegar just before serving.

HCG CHICKEN MEATBALLS & SAUCE

Steps:

• To make the sauce:.
• In a medium saucepan of water, boil the tomatoes until they either split or float.
• Add them to a blender/food processor or use a hand blender (what I used).
• When the tomatoes are liquified, add the oregano, basil, garlic powder, onion powder, pepper and salt.
• Mix thoroughly.
• Cover and let sit overnight. This will allow the flavors to meld more.
• To make the meatballs:.
• Place sauce in a saucepan over medium heat.
• Mince the chicken.
• Grind the breadstick.
• Add the chicken, ground breadstick, oregano, basil, garlic salt, onion powder and pepper into a bowl.
• Mix well.
• Form the chicken mixture into small, grape sized meatballs and drop into the warming sauce.
• Cook in the sauce for 30 minutes.

HCG P2 PHASE 2 JEREMY'S CHICKEN MEATBALLS

Steps:

• Caramelize onions in a pan. Mix half the seasonings into the tomato sauce and sit to the side. Mix the rest of the seasonings and ingredients into a food processor and pulse until fully mixed. Form into 100g meatballs in a dish. With a spoon, pour sauce onto each meatball. Bake at 400 degrees for 20 minutes. Let cool for 10 minutes.

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
• Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
• Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
• Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
• Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
• Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.