An Italian-American chicken dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Parsley and spinach (if using zucchini noodles) are on the Dirty Dozen — opt for organic if available. Almonds for almond flour: impact varies regionally; organic is often a better choice.

Ingredients

• 500 g ground chicken
• 1 egg
• 1/2 cup almond flour
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 can (400 g) whole peeled tomatoes
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• to taste fresh basil, for garnish

Method

1. In a large bowl, combine the ground chicken, egg, almond flour, parsley, half of the minced garlic, sea salt, and black pepper. Mix gently until combined.
2. Form the chicken mixture into small balls, about the size of a golf ball each, and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning to brown all sides, for about 8 minutes. Remove and set aside.
4. In the same skillet, add the chopped onion and cook until soft, about 5 minutes. Add the remaining garlic and cook for 1 minute more.
5. Pour in the canned tomatoes, breaking them up with a spoon. Stir in the oregano and red pepper flakes. Let simmer for 10 minutes.
6. Return the meatballs to the skillet, cover, and let cook in the sauce for another 15-20 minutes, ensuring they are cooked through.
7. Garnish with fresh basil before serving.

Notes

• Use turkey or pork if preferred, adjusting cook time for meatballs as needed.
• Sauce can be made ahead and stored in the fridge for up to 3 days.
• Perfect with a side salad or spiralized zucchini noodles.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian-American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.