Chicken Vegetable Meatballs

I have enjoyed my beef meatballs so much that I decided to try making ground chicken breast meatballs.  You can use any kind of ground chicken that you like, but I am very picky and ground two boneless, skinless chicken breasts, about a pound, using a food grinder on my Kitchenaid mixer.  I also like sneaking vegetables into my meatballs.  These would be great for picky eaters who don't like greens, you can't taste the spinach if you mince it small enough.

CHICKEN VEGETABLE MEATBALLS                 makes about 14 small meatballs

2 boneless, skinless, chicken breasts (about 1 lb) ground
1 large Vidalia onion, finely chopped
1 large organic carrot , finely shredded
1 stalk organic celery, finely minced
1-2 TSP olive oil, or coconut oil for sautéing vegetables
1/2 TSP sea salt
1 TBSP olive oil (to add to mixture)
**(optional) 2 cloves garlic, minced (cook last 2 minutes with veges)
**(optional) 1 cup organic spinach, finely minced (don't add if you plan to freeze)
**(optional) 3 TBSP homemade basil and spinach pesto mixed into meatballs (don't add if you plan to freeze)
*(optional) 1/2 - 3/4 cup No Tomato Red Sauce for dipping or to serve over meatballs.  When I make the beef meatballs, I mix the sauce right into the meat mixture before baking.  So far I haven't tried that with the chicken but will let you know how that works out.

Preheat over to 375 degrees.
Saute onion, carrots and celery in olive oil about 7 minutes. Let cool.
Mix into the ground chicken along with olive oil and salt and **optional ingredients if using.
Roll into small meatballs, about 1 rounded TBSP.  Place them in a glass baking dish.  Cook for 20-30 minutes.  Mine didn't brown.