Zesty Chicken Meatballs

Name: Zesty Chicken Meatballs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps unseasoned whole-wheat bread crumbs; 1 teaspoon brown sugar; 454 grams collards, ribs discarded, leaves roughly chopped; 1 egg, whisked; 1 Tbsp chopped fresh thyme leaves, about 5 sprigs; 2 cloves garlic; 3 cloves garlic, minced; 454 grams ground chicken; 1 teaspoon Hungarian or hot paprika; 118 milliliters pitted kalamata olives; 6 servings Kosher salt and freshly ground black pepper; 1 lemon, zested; 369 grams box whole-wheat linguine; 237 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 1 teaspoon onion powder; 1 teaspoon chopped fresh oregano leaves, about 1 small sprig; 296 milliliters grated Parmesan, plus extra for garnish; 59 milliliters pecans; 1 Tbsp unsalted butter; 2 teaspoons Worcestershire sauce

Zesty Chicken Meatballs might be just the main course you are searching for. One serving contains 599 calories, 33g of protein, and 26g of fat. This recipe serves 6. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of kosher salt and pepper, kalamatan olives, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat.

Ingredients you will need

Worcestershire Sauce

Breadcrumbs

Onion Powder

Brown Sugar

Lemon Zest

Meatballs

Whole Chicken

Oregano

Paprika

Butter

Garlic

Pepper

Thyme

Salt

Egg

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch.

Ingredients you will need

Meatballs

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate to drain.

Equipment you will use

Paper Towels

Serve atop Collard Green Pesto Linguine, if desired.

Ingredients you will need

Green Pesto

Linguine

Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute.

Ingredients you will need

Collard Greens

Water

Equipment you will use

Pot

Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta.

Ingredients you will need

Pasta

Water

Ice

Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.

Ingredients you will need

Water

Collard Greens

Equipment you will use

Food Processor

Paper Towels

Add the linguine to the pot of salted boiling water and cook according to package instructions.

Ingredients you will need

Linguine

Water

Equipment you will use

Pot

Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant.

Ingredients you will need

Pecans

Toast

Equipment you will use

Frying Pan

Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.

Ingredients you will need

Ground Black Pepper

Olive Oil