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(996)NotesRead community notesThese 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.
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.
Serve these delicious meatballs with your favorite spaghetti sauce and pasta dish or prepare them for a party appetizer with dips or a sweet and sour sauce. These meatballs would also be wonderful with a stroganoff sauce on noodles.
To make a uniform size, weigh each meatball or use a small cookie scoop or tablespoon as you shape the meatballs. Wet your hands to keep the meatball mixture easier to handle.
Scott and I have been enjoying these Fresh Herb Chicken Meatballs on and off for the past few weeks as I've tested the recipe, tweaking it a bit here and there. It's perfect now and I made them one last time yesterday in order to shoot a few pics (to entice you). Throughout the photoshoot, our mouths were watering and we could hardly wait to finish up and enjoy the fruits of our labor for dinner. Once again, it did not disappoint!
I love that these Fresh Herb Chicken Meatballs can be prepped early in the day and popped in the refrigerator until just before serving. A 15-minute stint in a hot oven is all that's needed to finish them off. While the oven does the work, you have time to make a quick lemon garlic butter sauce which is drizzled over the meatballs when served.
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