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.
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Nabukeera Moureen
[email protected]I highly recommend these chicken and spinach meatballs. They're easy to make, delicious, and healthy.
Mike Rallings
[email protected]These meatballs are a great addition to any party or potluck.
NI RO B AH ME D
[email protected]I've made these meatballs with ground turkey instead of chicken and they were just as delicious.
colineee
[email protected]I love that these meatballs are baked instead of fried. It makes them a healthier option.
Hamid Jamal
[email protected]These meatballs are a great way to use up leftover chicken. They're also a great freezer meal.
Nze muonanu Jude
[email protected]I'm not a big fan of spinach, but I really enjoyed these meatballs. The chicken and herbs masked the spinach flavor perfectly.
Waqar Brothers
[email protected]These chicken and spinach meatballs are a healthy and delicious way to get your kids to eat their veggies.
Thia Ntsantsa
[email protected]I made these meatballs for a party and they were a huge hit! Everyone loved them.
CARCASS_4444 “KING-CARCASS” WAGONER
[email protected]I was pleasantly surprised by how easy these meatballs were to make. They came out perfectly cooked and were so moist and flavorful.
Adivhaho nevhusenga
[email protected]These meatballs are amazing! I love the combination of chicken and spinach, and the herbs give them a really nice flavor.
Raja Abbas
[email protected]I've made these meatballs twice now and they're always a crowd-pleaser. They're easy to make and so delicious.
ThielMan A
[email protected]These chicken and spinach meatballs were a hit with my family! They were so moist and flavorful, and the spinach added a nice pop of color and nutrients.