HERBED CHICKEN AND SPINACH MEATBALLS
These are meatballs to make when you want to eat on the light side, without sacrificing flavor. They are highly seasoned, with chopped spinach and cilantro and lots of aromatic spices. No need for a sauce, they can be served alongside a leafy salad or with steamed rice. Make the meatball mixture a day or two in advance, if desired.
Provided by David Tanis
Categories weeknight, meatballs, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, then drain in a colander and cool under running water. Remove and squeeze wilted leaves into a ball. Using a large knife, roughly chop spinach on a cutting board - you should have about 2 cups. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.)
- In a large bowl, put chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile, egg, bread crumbs and cream. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight.
- Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture's seasoning if necessary.
- Using an ice cream scoop or spoon, form 24 rough balls and place on a baking sheet. (The mixture will be soft.) Lightly sprinkle the balls with a very small amount of flour.
- Set a large, wide skillet over medium-high heat. Add olive oil to a depth of 1/4 inch. When oil is wavy, use a spoon to help slip in balls into skillet. Gently fry the balls without crowding. Adjust heat as necessary (high heat will make them tough.) Cook for about 4 minutes per side; they should be golden brown, not too dark. Serve with lime or lemon wedges.
CHICKEN FLORENTINE MEATBALLS
Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 303 calories, Fat 12g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 617mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
LEMONY CHICKEN-FETA MEATBALL SOUP WITH SPINACH
Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that's comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.
Provided by Yasmin Fahr
Categories soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)
- Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that's OK.) Cook until browned on two sides, 5 to 7 minutes total.
- Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.
- Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.
CHICKEN MEATBALLS WITH SPINACH AND ROASTED GARLIC
I was just looking for something different and this is what I came up with. The higher cooking temp helps to keep the chicken moist. You can keep these on warm in a crock pot for a party by adding enough chicken broth to cover the bottom of the crock.
Provided by The Miserable Gourm
Categories Chicken
Time 35m
Yield 30 meatballs
Number Of Ingredients 11
Steps:
- Roast garlic by slicing off the top of the head and coating with 1T olive oil.
- Wrap in foil, place on cookie sheet and bake 40 minuted until soft.
- Let cool and then squeeze the garlic out of each clove an into a large mixing bowl.
- In the same bowl, add chopped spinach, cheeses, lemon, olive oil, egg, salt and pepper.
- Gently mix in chicken and breadcrumbs until well combined.
- Chill mixture for approx 30 minutes. It will make it easier to scoop.
- Using an ice cream scoop, or similar device, scoop balls onto a foil lined baking sheet and bake at 400 for approx 20 minutes or until golden brown.
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SPINACH CHICKEN PARMESAN MEATBALLS | 12 TOMATOES
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4.6/5 (5)Total Time 1 hrServings 4-6
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CHICKEN MEATBALLS – WELLPLATED.COM
From wellplated.com
5/5 (115)Total Time 35 minsCategory Appetizer, Main CourseCalories 107 per serving
- Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick spray.
- Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and 1 tablespoon tomato paste.
- Finely chop the spinach so that it is in small bits, then add it to the bowl. With a fork or your hands (I’m all about the hands here), mix until well combined, being careful not to compact the meat. Shape the mixture into 12 meatballs and arrange in the prepared baking dish so that they do not touch.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato paste. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
CHICKEN SPINACH MEATBALLS - GIRL GONE GOURMET
From girlgonegourmet.com
4.9/5 (11)Total Time 40 minsCategory DinnerCalories 206 per serving
- In a large bowl mix all the ingredients together until just combined. Form the mixture into golf ball sized balls (I made 18 meatballs) and place on a baking sheet coated with cooking spray or lined with parchment paper. Bake at 350°F for 25-30 minutes.
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