Ingredients

• ●16 oz package Cauliflower Gnocchi
• ●1 pound Ground Chicken
• ●1/2 cup Breadcrumbs
• ●1/4 cup Milk
• ●1 large Egg
• ●1/4 cup, finely chopped Onion
• ●1/4 teaspoon Allspice
• ●1/8 teaspoon Nutmeg
• ●1/2 teaspoon Salt
• ●1/4 teaspoon Black Pepper
• ●2 tablespoons Heavy Cream
• ●2 tablespoons Olive Oil
• ●28 ounces Canned Crushed Tomatoes
• ●2 cloves, minced Garlic
• ●1 teaspoon Dried Oregano
• ●1 teaspoon Sugar

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, combine ground chicken, breadcrumbs, milk, egg, chopped onion, allspice, nutmeg, salt, pepper, and heavy cream. Mix gently until just combined.
3. 3Form the mixture into small meatballs (about 1 inch in diameter).
4. 4Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides, then remove from skillet and set aside.
5. 5Add the remaining 1 tablespoon of olive oil to the skillet. Add minced garlic and cook for about 30 seconds until fragrant.
6. 6Pour in the crushed tomatoes, oregano, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
7. 7Gently place the browned meatballs back into the tomato sauce in the skillet.
8. 8Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through.
9. 9While the meatballs are baking, cook the cauliflower gnocchi according to package directions. Usually, this involves boiling or pan-frying.
10. 10Serve the cauliflower gnocchi topped with the Swedish chicken meatballs and tomato sauce. Garnish with fresh parsley, if desired.