80--- Caesar Buddha Bowl with Chicken Mushroom Meatballs

Making a batch of meatballs is such an easy way to get in an extra serving of vegetables {in this case mushrooms}! I love making these and freezing the leftovers on a baking sheet before transferring them into a ziplock bag for later.  Then you can grab and go for lunches or another dinner.

Buddha bowls are such a fun way to mix up your meals.  Add a grain {in this case Banza chickpea pasta}, some veggies, and a protein. Drizzle with a sauce and you've got a meal.  Even if you use the same grain, veggies, and protein the next day, choose a different sauce or dressing to switch up the flavors entirely!

Chicken Mushroom Meatballs
Makes 28

1 Tbsp olive oil 
1/2 large yellow onion
1 Tbsp minced garlic
1 lb fresh mushrooms (slice or whole), chopped
1/2 cup balsamic vinegar
3/4 tsp salt
1/4 tsp ground black pepper
1 1/2 lb lean ground chicken
1 egg
1 cup panko crumbs
1 tsp low sodium chicken bouillon
1/2 tsp dried oregano
8 large basil leaves, chopped

Preheat oven to 400 degrees.  In a large skillet, heat olive oil over medium high heat.  Add onion and garlic and saute until fragrant.  Add mushrooms and cook for 2-3 minutes, then add salt, pepper, and balsamic vinegar.  Reduce heat to medium low and cook until softened and liquid is mostly absorbed, 6-7 minutes more.  Transfer mixture to food processor and mix until a puree is formed.  Transfer mixture to a mixing bowl and allow to cool for 10 minutes (fridge will cool if faster).

When mushroom puree is room temperature, add remaining ingredients and use your hands to combine ingredients evenly. 

Form meatballs by rolling ~3 Tbsp mixture in your hands.  Place meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, or until the meatballs reach 160 degrees internally. 

Nutrition info per 1 meatball: 67 calories, 3 g fat, 5 g protein, 5 g carbohydrates, 0.5 g fiber

Caesar Buddha Bowl
Serves 4

8 cups fresh baby arugula leaves
1 box Banza pasta of your choice, cooked per package instructions
1/2 cup caesar dressing of your choice (I like the greek yogurt Opa brand)
4 oz parmesan or other Italian cheese, if desired
Balsamic syrup, if desired

Toss arugula leaves with caesar dressing.  Place 2 cups of arugula, 2 oz pasta, and 3-4 meatballs in a bowl.  Sprinkle with parmesan and drizzle with balsamic syrup if desired.