Chicken Meatballs With Spinach and Roasted Garlic

“I was just looking for something different and this is what I came up with. The higher cooking temp helps to keep the chicken moist. You can keep these on warm in a crock pot for a party by adding enough chicken broth to cover the bottom of the crock.”
READY IN:
35mins
YIELD:
30 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast garlic by slicing off the top of the head and coating with 1T olive oil.
  2. Wrap in foil, place on cookie sheet and bake 40 minuted until soft.
  3. Let cool and then squeeze the garlic out of each clove an into a large mixing bowl.
  4. In the same bowl, add chopped spinach, cheeses, lemon, olive oil, egg, salt and pepper.
  5. Gently mix in chicken and breadcrumbs until well combined.
  6. Chill mixture for approx 30 minutes. It will make it easier to scoop.
  7. Using an ice cream scoop, or similar device, scoop balls onto a foil lined baking sheet and bake at 400 for approx 20 minutes or until golden brown.

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