Low Sodium, No Salt, Unsalted, Chicken Meatballs & Pasta

Eggplant

Peel eggplant. Cut into 1/2 inch square pieces. Place the pieces into a strainer over a bowl and sprinkle lightly with salt. Then place a small plate on top of eggplant and a weight on the plate. The salt along with the weight will allow the eggplant to strain out the bitter juices. Let strain for 30 minutes then rinse the eggplant under cool water washing away all of the salt and bitterness. Set aside till needed.

Bread Crumbs & Prepare Veggies

In a small bowl mix together 1/4 cup chicken broth and 1/4 cup bread crumbs. Let soak together for 10 minutes allowing liquid to be absorbed.

Chop into a small dice: shallots, bell pepper and garlic. Slice into 1/4 inch rounds: Carrot and Zucchini. Chop kale into 1/2 inch pieces. Cut plum tomatoes into 1/2 inch pieces. Grate parmigiano reggiano cheese. (set aside till needed)

Meatballs

In a large bowl, place: ground chicken, 1 shallot, 1 garlic, chopped bell pepper, soaked bread crumbs, no-salt seasoning, dried parsley and garlic powder. Using a wooden spoon, gently mix all of the ingredients together. Add Egg substitute / large egg and mix to incorporate. Mixture will be slightly wet but firm enough to form meat balls. If the mixture is too wet, add 1/2 an ounce of dried bread crumbs to bring it all together.

Place a large skillet on the stove. Put 1 tbsp of Grapeseed Oil and a pinch of red pepper flakes in the skillet. Heat to medium. When the skillet is hot enough (about 3 minutes), saute shallot for 3 minutes. Using a small scoop or teaspoon, scoop 1/2 ounce of mixture and place it directly into the skillet on top of the shallot. Continue until skillet is 1/2 full of meatballs. Cook for 2 minutes then turn each meatball over to cook on opposite side. You want a nice caramelize sear on each meatball. Remove meatballs and set aside till needed.

Note: Do Not crowd the Skillet as the meatballs will not cook properly. Instead of a nice brown caramelized sear

they will steam which will change the intended flavor and texture of the meatballs.

Veggies, Sauce & Pasta

Place a large pot with 6 to 8 quarts of water on the stove over high heat in preperation for cooking the pasta. Cover the pot and bring water to a boil.

In a large deep skillet, place 1 tbsp grapeseed oil and a pinch of red pepper flakes (optional). Heat skillet to medium. Saute 1 shallot for 3 minutes then add 1 garlic and cook for 1 minute more. Add eggplant and saute for 5 minutes until the eggplant get a golden crust on them. Add zucchini and carrot. Saute for 3 to 4 minutes, just until they start to soften. Mix in kale and cook for 2 minutes. Add plum tomatoes and 1/16 tsp of sea salt. Simmer for 5 minutes on medium low.

Add chicken broth, almond milk. Continue to simmer for 5 minutes more then add balsamic vinegar, arrowroot (mixed with equal amounts of cold water), Italian seasoning and basil. Mix together and simmer on low, covered for 10 minutes. Add Parmigiano Reggiano Cheese mix in and simmer for 2 minutes then add meatballs simmer till pasta is ready.

Pasta

When the water is at a rolling boil, remove lid and put Penne pasta into the water a little at a time. You do not want to decrease the water temperature by adding the pasta all at once. When the water come back to a boil cook for 8 to 10 minutes until the pasta is al-dente.

(firm to the tooth - not mushy)

Note: there will be a cooking time on the pasta package.

It is important to follow the instructions on the manufactures package to cook the pasta properly.

When the pasta is cooked, drain (do not rinse) and place the pasta into the sauce. Gently stir the pasta coating them for 2 minutes.

This will allow the dish to come together and all of the flavors to combine for a wonderfully flavored dish.

Place pasta into a large serving dish, sprinkle with a little Parmigiano Reggiano Cheese and enjoy...