Recipes

Jumbo Chicken Meatball Sandwich

Chicken Meatballs

2 lbs ground Chicken

2 Tsp Garlic Powder

1/2 C Bread Crumbs

2 large Eggs

1/2 Tsp freshly ground Black Peppercorns

2 Tsp Kosher Salt

1 can (750ml) diced Tomatoes

Add all chicken, garlic, bread crumbs, eggs, pepper and salt to a clean dry bowl and mix till well combined.  

Using two soup spoons, form the meatballs into 16 rustic but equal sized balls, each ball should be roughly 2” in diameter. 

 

Tomato Sauce

1 can (750ml) diced Tomatoes

1 Tsp grated fresh Garlic

1/2 Tsp freshly ground Black Peppercorns

1 Tbsp Kosher Salt

Place all ingredients in a large wide mouth pan with high sides and simmer for 15 – 20 minutes.  

 

Avocado Mash

1 whole Haas Avocado

1/2 Tsp freshly squeezed Lemon Juice

Kosher Salt to taste

freshly ground Black Peppercorns to taste

Place all in a bowl and mash with a fork.  Set aside for sandwich assembly.

 

Finishing It Up

1 bunch of fresh Spinach roughly chopped

Place meatballs in the simmering tomato sauce and simmer for about 10 minutes or until meatballs are nearly fully cooked.  Make sure to flip the meatballs at the halfway cook point.  

Add spinach on top of the meatballs and cover the pot.  Once the spinach wilts, in a couple minutes, mix all contents of the pot and get ready to assemble the sandwich. 

Get your favourite bun and cut in half.  On the top half of the bun spread 1/4 of the avocado mash.  On then bottom bun add 3 meatballs making sure to scoop up some spinach and a healthy amount of tomato sauce.  Repeat for three more buns to make a total of 4 sandwiches.  The remaining four meatballs can be refrigerated for a late night snack.  

Put the sandwich together and try not to fall asleep right after you eat it.  Hehehe.