Loads of Spinach mixed in to Freshly Ground Chicken – that you grind! This makes the most delicious and nutritious meatballs with an amazing texture.
Recipe makes 50 medium sized meatballs or – 35 plus 30 miniature for hors d’oeuvres.
I make a big batch here – eat some for the week, tuck the rest away in the freezer for another time.
They make wonderful meatball-parm sandwiches and awesome holiday hors d’oeuvres as well!
The texture of these Spinach & Chicken Meatballs is superior – because you grind the chicken – no purchased packages of ground chicken.
The meatball mixture is made in a food processor, pulsing all the ingredients until smooth.
The final product is naturally bright green (loaded with healthful antioxidants) and they have an amazing light and fluffy texture after a quick roast in the oven.
Heat meatballs with you favorite marinara sauce until warmed through. I do not immerse them in the sauce – so the gorgeous green hue does not fade.
Serve over pasta – or save the carbs and serve over roasted vegetables. Top with thinly grated parmesan reggiano or and aged gouda and fresh herbs you have on hand.
A killer appetizer!! I’ll be adding this recipe next week – “Holiday Hors d’oeuvres, Nibbles & Desserts.”
These pop-in-your-mouth meatball~crostini~marinara bites are topped with a flowing, easy fontina cheese fondue.
I love being super crafty – It’s fun to decorate the tops of bamboo skewers with vintage materials.I have been collecting interesting materials – many millinery bouquets and trims to use for crafting-days. I make napkin rings and picture frames with these findings. Break out your glue gun and create festive original skewers you can wash and use again.
Enjoy meatball making… these are special!
Karen
If you like this recipe, SUBSCRIBE (here) to my newsletter ~ never miss a recipe!
Totally Homemade Spinach & Chicken Meatballs
Loads of Spinach mixed in to Freshly Ground Chicken – that you grind! This makes the most delicious and nutritious meatballs with an amazing texture. Recipe makes 50 meatballs or – 35 plus 30 miniature for hors d’oeuvres.
Equipment
- food processor
- cookie scoops
- rimmed baking pan
Ingredients
- 10 ounces fresh spinach leaves , pulsed fine = 2 1/2 cups
- 2 small slices bread or gluten free bread , pulsed = 3/4 cup
- 2 1/4 pounds fresh chicken , 1 1/2 pounds chicken thigh + 3/4 pound chicken tenderloin*
- 1 cup onion, peeled, large chop
- 1/3 cup shallots, peeled, large chop
- 3 medium garlic cloves, peeled, chopped
- 1 large egg, I use pasture raised
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon freshly cracked pepper
Instructions
Add to a large food processor:
- Pick through cleaned and dried spinach leaves. Snip off any large or dry stems. Process half the spinach in a large food processor (I use Cuisinart) by pulsing until very fine. Add to a large bowl. Repeat with the rest of spinach; add to the bowl.
- Add bread to processor, no need to clean bowl. Pulse until bread is now fine crumbs; add to spinach in large bowl.
- Add onion, shallots and garlic to processor, no need to clean bowl. Pulse until broken up a bit. Add all the raw chicken - pulse to break up. Use a rubber spatula to wipe the bowl. Continue to pulse until chicken is finely ground.
- Add egg, salt & pepper - pulse until well incorporated.Add the spinach and bread to the food processor. Pulse until well combined. Will be a lovely bright green color. Add back to the spinach bowl, cover and refrigerate until cold.
Finish Meatballs: form into balls & roast
- Preheat oven to 375 degrees. Line a rimmed sheet pan with a silpat liner or parchment.Add 2 teaspoons of neutral oil brush bottom with a pastry brush.Scoop the meatball mixture with a 1 1/2" (#50) cookie scoop, roll with oiled or watered hands, and place meatballs on pan. Brush a little oil on their tops. Sprinkle with a dash of sea salt and roast for 12 minutes until just firm.
- Alternately - with remainder of mixture, use 1" (#100) cookies scoop to make 30 miniature meatballs for Miniature Sized Spinach & Chicken Meatballs / Hors d'oeuvres with Fontina Fondue. Or - make 15 more large meatballs. Miniature meatballs will roast for 8 minutes at 375 degrees.
Serve the Spinach Chicken Meatballs:
- Heat homemade or your favorite marinara sauce in a skillet. Add meat balls and do not coat their tops with the sauce. Cover and heat on low until the sauce and meatballs are warm.To serve: add thin shavings of parmesan reggiano or aged gouda and any fresh herbs you like.
Notes
*I have used part boneless chicken thighs (fat trimmed) and chicken tenderloins (tendons removed.) I like this combination.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 187kcalCarbohydrates: 5gProtein: 27gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 144mgSodium: 517mgPotassium: 587mgFiber: 1gSugar: 2gVitamin A: 3390IUVitamin C: 13mgCalcium: 61mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
