Meatballs – YES!!! Be still my beating heart! Little bite-size morsels of meat goodness have always been a favorite of mine but something I didn’t make very often because I considered them a little fiddly. Not anymore. I have an easy method, nothing earth shattering but it seems to take a fraction of the time than it used to. So now I’m making meatballs more often, which means lucky people, I’ll share the recipes with you. Like today’s, chicken, spinach & feta meatballs recipe.
When it comes to meatballs, these are out of this world. I’m not exaggerating. The fact that any remained for me to take some pics of was amazing. These are very moorish, be warned. You could add these into your favorite tomato sauce or serve them as an appetizer with a little bowl of sweet chili sauce. They’d work in a salad or served with roasted veg. (They’d also be really, REALLY good with creamy polenta or mashed taters if you weren’t renovating your diet & trying to lose weight). I chose to serve them simply – in a really good homemade chicken stock with some navy beans.
The stock & the beans made this seem so wholesome & comforting. It was perfect with a couple of glasses of chilled chardie. And that was it. That was our dinner. I’m learning I can eat simply, I don’t need to complicate things. Simple is best.
My trick to rolling meatballs, if it is in fact a ‘trick’ is to line a baking sheet with parchment or waxed paper, take a round tablespoon measure (that I pulled apart from the measuring spoon cluster) & I push the spoon into the mixture, scraping it against the side of the mixing bowl to flatten the bottom of it, ensuring evenly sized balls. I put these in a single layer on the baking sheet. Then once all the mixture is measured, I go back & quickly roll each blob into a ball, sometimes using slightly wetted hands so the mixture doesn’t stick. It sounds simple, but it’s made making meatballs so much easier & faster for me. And the end result is even, bite-sized meatballs.
I browned them in a non-stick pan then spooned them into warmed bowls & ladled the stock & bean mixture over the top. Dinner was done. Next time I make these I’m doing a double batch & freezing them. This is another good recipe to add to your repertoire to help you keep on the right track of renovating your diet, eating better & losing weight. Don’t forget to check out my podcast from the link on my home page, this week I’m talking about fat – the good, the bad & the ugly. We’re videoing this recipe this weekend. It’ll be live on Tuesday. We’re hoping to get out on location to shoot our videos in the coming weeks which will be interesting in this Florida heat & humidity. Have a fabulous weekend – stick to your plan so come Monday you can be feeling good about things. Toodles xo.
- 1 tablespoon olive oil, plus 2 tablespoons extra
- 1/2 cup diced onion
- 4 garlic cloves, crushed
- 2 cups chopped fresh spinach
- 1 lb (453g) ground chicken (chicken mince)
- 1/2 cup crumbled feta cheese
- 3 tablespoons ground almonds (almond flour/almond meal)
- 1 egg, lightly beaten
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt & freshly ground pepper
- 2 cups chicken stock
- 2 cups cooked white beans (navy, Great Northern, white kidney beans)
- sambal oelek (chili paste), to serve
- Heat 1 tablespoon of olive oil, onion & garlic in a large frying pan over medium-high heat. Cook, stirring occasionally, for 5 minutes until onion is softened. Add spinach & stir for 1 minutes or until spinach is just wilted. Remove from heat & let cool slightly.
- Grab a medium sized bowl & throw in the chicken, feta, ground almonds, egg, rosemary, nutmeg, salt & pepper. Mix until well combined. Then add the spinach mixture. Stir (or use your hands to mix) until thoroughly combined.
- Line a baking sheet with parchment or waxed paper. Using a round 1 tablespoon measure (mine was 15ml, 20ml will work too you’ll just end up with a couple less balls), drop tablespoons of the mixture onto baking sheet. Chill for 30 minutes (in fridge or freezer if you have the space). Roll into balls. I find if your hands are a little damp it prevents the mixture from sticking. Makes about 32 meatballs.
- Wipe out the same frying pan. Heat 1 tablespoon of olive oil in pan over medium-high heat. Cook meatballs in two batches, turning occasionally, for about 7 to 8 minutes or until browned & cooked thoroughly – you might have to break one open to test if they’re cooked. Remove to a paper towel-lined plate or baking sheet. Repeat with remaining oil & meatballs.
- Heat stock in a medium saucepan over medium-high heat until it’s hot. Add beans & heat 1 to 2 minutes or until hot.
- Divide meatballs between four bowls. Place 7 to 8 meatballs in each bowl. Ladle beans & stock over meatballs into bowls. Add a small dollop of sambal if desired.
- These will freeze for up to 3 months.