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.
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.
*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.