No-Yolk Noodles with Chia Chicken Meatballs

Although rice takes top priority at our house, noodles (pasta) are always a staple nevertheless. Some years ago, we started using the ‘no yolks’ version of egg noodles. 

Like many old world pasta products, there is a history. In 1976, Robert Strom created  NO YOLKS. They would become the world’s first                          no-cholesterol egg noodle. They are made with Durum wheat semolina, corn flour, egg whites and have no problem cooking up firm and fluffy.

In Canada, they are the top selling noodle and come in a wide variety of shapes and sizes. In this recipe, I have paired them with my favorite Chia Chicken Meatballs. Does it get more healthy than that?!

Print Recipe
No-Yolk Noodles with Chia Chicken Meatballs
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine American
Servings
Ingredients
Meatballs
Sauce
Course Main Dish
Cuisine American
Servings
Ingredients
Meatballs
Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. In a small bowl, mix together chia seeds & water; let stand for about 20 minutes. In a large bowl, combine remaining meatball ingredients. When chia gel is ready, add to meat mixture. Using your hands, combine ingredients well. Preheat oven to 375 F. Line a baking sheet with foil & lightly coat with baking spray. Scoop into 50 meatballs; place on baking sheet & bake 10-12 minutes. Remove from oven, cool completely if you are choosing to freeze half for a later meal. Set aside the amount you are using for this meal.
Sauce / Noodles
  1. In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Meanwhile, cook no-yolk noodles as directed on package in salted boiling water to which 1 Tbsp of olive oil has been added. Drain.
Assembly
  1. In the pot you cooked the noodles, combine noodles with sauce & meatballs. Fold together & serve topped with some parmigano-reggiano if you wish.

Chia Chicken Meatballs with Linguine

Chia — the little seed with the huge nutritional profile. Known as a great source of healthy omega-3 fats and fiber as well as positive health effects such as boosting energy, stabilizing blood sugar, aiding digestion and lowering cholesterol.

In the early eighties, when the terracotta ‘Chia Pet’ figurines were first marketed, I really didn’t pay much attention to them. I just thought they were a cute way to grow a ‘houseplant’ never checking out their true potential.

Chia seeds have a fascinating and long history of use in several cultures. The word chia means ‘strength’ in the Mayan language. The Aztecs, Mayans and Incas, supposedly all used chia as a staple of their diets as well as an energy food.

There seem to be endless ways to use these naturally gluten free little seeds. Just to name a few would be, as an egg substitute, in puddings, as a thickener in soups and gravy, in meatballs, sprouted in salads or for breading fish or chicken.

One of the recipes I have featured in my ebook is Chia Chicken Meatballs  served with a fresh zucchini sauce over linguine pasta.

My husband, Brion is all about anything that promotes good health so this meal works for him. The chia seeds definitely give these little chicken meatballs some extra ‘pizzazz’. Hope you enjoy.

Print Recipe
Chia Chicken Meatballs with Linguine
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
Fresh Zucchini Sauce
Course Main Dish
Servings
Ingredients
Fresh Zucchini Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chia-Chicken Meatballs
  1. In a small bowl, combine chia seeds with water; let stand for about 20 minutes.
  2. In a large bowl, use your hands to evenly combine the chia gel with the remaining meatball ingredients. Preheat oven to 375 F. Line a baking sheet with foil; coat lightly with baking spray. Scoop meatball mixture into 50 servings onto baking sheet. Bake 10-12 minutes; remove from oven. Cool half of the meatballs & freeze for another meal.
Fresh Zucchini Sauce
  1. In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Fold in baked chicken balls.
Linguine
  1. Cook linguine about 14 minutes in salted boiling water to which 1 Tbsp of olive oil has been added. Drain & combine with meatball/sauce mixture.