I’m not a food snob, but if you give me the choice between meatballs purchased from the grocer and homemade, I’ll pick homemade any time.
I’m sure this doesn’t surprise you. After all, this is a recipe blog. If I don’t cook food from scratch, I’ve lost my credibility. But that doesn’t mean that I can’t be flexible in my opinions when my snobbish behavior is pointed out to me.
Such was the case when a friend recommended Coleman’s Chicken Meatballs from Costco. Pam said her toddler granddaughter ate them like candy. That was quite a recommendation and worth a trip to Costco to decide myself.
While I might be a food snob, I can also admit when I’m wrong. These ground chicken meatballs more than surpassed Pam’s recommendation. They were packed with flavor and made it simple to pull together an easy pasta dinner on a busy work night.
Healthy cooking tip . . .
Looking at the ingredient list sold me on these meatballs. They’re made with chicken that is free of hormones, antibiotics and preservatives. Simply check out Coleman’s nutrition information and you’ll see why I’m a fan. They are higher in sodium than I would like to see, so that meant finishing the dish with a dash of salt was unnecessary.
The lesson here? Check the ingredient list and if it satisfies you, then I guess there’s room for store purchased meatballs now and then.
Coleman’s Natural Chicken Meatballs with Penne Pasta
2 cups whole wheat Penne pasta, cooked and drained
2 tablespoons olive oil
1 medium Onions, chopped
½ tablespoon sugar
1 cup red wine
1 tablespoon horseradish
4 cups mushroom, sliced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
4 large Roma tomato, chopped
16 medium Coleman’s Natural Chicken Meatballs with Spinach and Fontina Cheese (or store bought frozen meatballs)
½ cup basil, chopped
1. Cook pasta according to package directions.
2. Heat oil in a large skillet over medium heat and add sugar and onions. Cook for 5 – 6 minutes until they start to caramelize.
3. Add red wine, mushrooms, tomatoes, horseradish, garlic, balsamic vinegar and simmer for 15 minutes until vegetables soften.
4. Add meatballs and heat through. Then add basil and top with Parmesan cheese if desired.
Nutrition Per Serving
Calories: 333, Weight Watchers PointsPlus 8
Total Fat: 9.85g
Total Carbs: 33.52g
Dietary Fiber: 4.86g
The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.