This recipe is basically the same recipe as Patty’s Greek Chicken Meatballs with Spinach and Feta- just without the feta.
I make these for my friends and clients who avoid having dairy in their diet and they are just delicious.
1 lb ground chicken
1 c. cooked chopped spinach -I use frozen spinach, defrost, chop and you don’t have to pre-cook it, just drain it.
1 pinch nutmeg
1/4 teaspoon freshly ground pepper
1 lemon juiced – divided
1/2 medium onion, minced
2 tablespoons olive oil
1/2 cup white wine
1/2 cup chicken stock
1 tablespoon capers
1 tsp. hot pepper seeds (optional)
Ground chicken, spinach, nutmeg, ground pepper, juice of 1/2 lemon, onion, hot pepper seeds
Preheat the oven to 375°
Shape into small meat balls about 1″ to 1-1/2″ round and set on a sheet pan.
Add 1 – 2 tablespoons olive oil to a 12″ sauté pan and heat till the oil is shimmering.
Pan sear the meatballs on all sides, place on a cookie sheet and bake in the oven for 20 minutes, turning occasionally.
When you remove the meatballs from the skillet place 1 tablespoon olive oil or 1 tablespoon butter in the pan along with 1/2 cup white wine and 1/2 cup chicken broth, juice of 1/2 lemon, salt & pepper to taste.
When the chicken meatballs are finished in the oven, loosen the pan drippings and add to the sauce.
Add 1 tablespoon capers. Let it reduce for a few minutes.
Return the chicken meatballs to the skillet with the sauce. Cover and simmer for a few moments then serve.
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