Chicken Meatballs With Spinach and Roasted Garlic

Name: Chicken Meatballs With Spinach and Roasted Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30 meatballs
Ingredients: 1 head garlic, roasted; 1 cup fresh spinach, chopped fine; 1/4 cup asiago cheese, grated; 1/2 cup mozzarella cheese, shredded; 1 tablespoon lemon juice; 1/4 cup olive oil; 1 egg; 1 teaspoon salt; 1 teaspoon pepper; 1 lb ground chicken; 1 cup seasoned bread crumbs

Submitted by The Miserable Gourm

"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."

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photo by Kristina S.

Ready In:: 35mins
Ingredients:: 11
Yields:: 30 meatballs

ingredients

1 head garlic, roasted
1 cup fresh spinach, chopped fine
¹⁄₄ cup asiago cheese, grated
¹⁄₂ cup mozzarella cheese, shredded
1 tablespoon lemon juice
¹⁄₄ cup olive oil
1 egg
1 teaspoon salt
1 teaspoon pepper
1 lb ground chicken
1 cup seasoned bread crumbs

directions

Roast garlic by slicing off the top of the head and coating with 1T olive oil.
Wrap in foil, place on cookie sheet and bake 40 minuted until soft.
Let cool and then squeeze the garlic out of each clove an into a large mixing bowl.
In the same bowl, add chopped spinach, cheeses, lemon, olive oil, egg, salt and pepper.
Gently mix in chicken and breadcrumbs until well combined.
Chill mixture for approx 30 minutes. It will make it easier to scoop.
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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Reviews

This recipe is great for young children because there are not too many spices, it is very moist on the inside and a bit crunchy on the outside. I served it with white rice and my one and three-year old gobbled it up. I made the following adjustments: Replaced asiago and mozzarella for ricotta cheese. Mixed the ricotta with the egg, then added it to the rest of the ingredients. Salted to my own taste. Put the meat in Greek yogurt cups and dumped them on the foil lined baking sheet.
Kristina S.
Delicious flavor but slightly salty! Would alter salt to 1/2 teaspoon. And I'm usually a salt freak. The meatballs had a beautiful crunch on the outside with soft tender meat inside. 20 mins at 400 degrees was perfect. Definitely do want to use foil lined pan as the olive oil will leak out of the balls. I might try the Alton Brown method of cooking meatballs with this recipe (put them in mini muffin pans which heats evenly and also maintains their round shape).

Sue B.

RECIPE SUBMITTED BY

The Miserable Gourm

Townsend, 46

I grew up in New Jersey with an Italian mother, and Ukranian father. Needless to say I developed a love for a wide variety of foods! I love the Polish Ukranian influence my paternal side brought forth, as well as the traditional Italian cuisine from my mother's side of the family. For me, I have a passion for chocolate and desserts! I always use real butter, rich cream, sugar, and real vanilla, but I understand why we substitute them, and believe all of my recipes fare well with the substitutions, if you choose to do so. I only use salt in my potatoes, so don't expect to see too much of it in any of my recipes!Every recipe I publish has been time tested, and tasted, and raved about! So I guarantee, you'll be happy with every one you try! Thanks for visiting! I hope you come back again!

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