Baked Chicken Meatballs with Roasted Broccoli

Ingredients (Serves 6)

Broccoli

• 2 heads broccoli, cut into florets
• 2 tablespoons olive oil
• 1/2 tsp garlic powder
• 1/8 tsp ground cinnamon
• Salt
• Pepper

Tomato Sauce

• 1 tablespoon garlic, minced
• 1/2 onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt
• Pepper
• 12-16 oz. jarred or boxed tomatoes (Pomi is a good brand)

Meatballs

• 1 slice whole grain bread, torn into pieces
• 1/3 cup skim milk
• 1 oz. sliced prosciutto, finely chopped
• 2 cloves garlic, minced
• 1 tablespoons olive oil
• 1 egg
• 1 lb ground chicken
• 2 tablespoons parsley, finely chopped
• 1 lb whole grain pasta

Instructions

Preheat oven to 375 degrees F. Spread broccoli florets on baking sheet. Drizzle with olive oil and sprinkle with garlic powder, cinnamon, salt, and pepper. Roast in upper rack of oven for 15 to 20 minutes.

Meanwhile, heat 1 tablespoon olive oil in medium-sized saucepan over medium heat. Saute garlic and onion for 3 minutes, or until tender. Add tomatoes, oregano, basil, salt, and pepper. Simmer on low heat while preparing meatballs.

Put bread in a small bowl and pour milk over. Let sit for 5 minutes, until bread is softened. While bread is soaking, heat 1 tablespoon olive oil in small skillet. Saute prosciutto, garlic, and onion with 1/2 tsp salt for about 5 minutes, or until onion is soft.

Squeeze bread to remove excess milk, then discard milk. Beat egg in large bowl, then combine with chicken, prosciutto mixture, bread, and parsley. For 12 large or 24 small meatballs and arrange on a sheet pan.

Bake until meatballs are just cooked through, about 15 to 20 minutes. While meatballs are cooking, prepare pasta according to package directions. Serve meatballs over pasta with tomato sauce and roasted broccoli.