Lemony Chicken Meatballs and Spinach
Slightly citric and yummy.
Ingredients
- ½ cup panko bread crumbs
- ⅓ cup full-fat thick yogurt preferably Greek or Icelandic
- 2 garlic cloves minced or grated
- 2 scallions white and light green parts thinly sliced
- ¼ tsp crushed red pepper
- 1 lb ground chicken
- 1 lemon halved, ½ thinly sliced
- 2 tsp dried oregano
- ¼ tsp crushed red pepper
- Salt
- 1 lb spinach cut as needed
- ¼ cup olive oil plus more as needed
- 1 tsp ground cumin
Instructions
- In a big ol' bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt.
- Add the chicken and gently mix until fully combined.
- Coat your palms in olive oil, then shape the meat into medium meatballs. Set aside.
- Heat a 12-inch heavy pot with a tight-fitting lid over medium-high heat for 2 minutes until hot.
- Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs.
- Cook until they are starting to get golden, about 10 minutes. Feel free to shake the pot to get them to roll around.
- Meanwhile, add the spinach, lemon slices, cumin, and the remaining 2 tablespoons olive oil to another big ol' bowl, season with salt.
- Toss to coat the leaves, scrunching them up as needed
- Cover the meatballs in the pot with the greens and lemon slices.
- Reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
- Scoop up the meatballs, resting them on the greens, ladling any juices on top of the meatballs and greens.
- Cut the remaining lemon into wedges for serving.
- EAT IT!
