Subj : NYT Most Popular 2024/08
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From : Dave Drum
Date : Thu Jan 23 2025 19:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: One-Pot Chicken Meatballs w/Greens
Categories: Poultry, Breads, Dairy, Vegetables, Herbs
     Yield: 4 servings

   1/2 c  Panko bread crumbs
   1/3 c  Full-fat thick yogurt
     2    Garlic cloves, minced or
          - grated
     2    Scallions; white & light
          - green parts thin sliced
     2 ts Dried oregano
   1/2 ts Crushed red pepper
          Salt
     1 lb Ground chicken
   1/4 c  Olive oil; more as needed
     1 lb Rainbow or Swiss chard;
          - tender stalks sliced,
          - leaves cut in 1" ribbons
     1    Lemon, halved, 1/2 thinly
          - sliced
     1 ts Ground cumin

 In a large 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
 14 medium meatballs (about 2 inches each), making sure
 each is lightly coated with oil by refreshing the
 coating on your hands. Set the meatballs directly on a
 sheet pan or on parchment paper.

 Heat a 12" Dutch oven (or other heavy pot with a
 tight-fitting lid) over medium heat for 2 minutes until
 hot. Pour in 2 tablespoons of olive oil, tilting the pot
 to coat the surface, then add the meatballs. Let cook
 until they are golden halfway up the sides, occasionally
 turning them when they easily release, adding extra oil
 if needed, about 7 minutes.

 Meanwhile, to another large bowl, add the greens, lemon
 slices, cumin and remaining 2 tablespoons olive oil, and
 season with salt; toss to coat the leaves, scrunching
 them up as needed.

 Smother the meatballs with the greens and lemon slices.
 Cover, reduce the heat to medium, and cook until the
 meatballs are cooked through and the greens tender, 12
 to 13 minutes.

 Use a soup ladle to scoop up the meatballs, resting them
 on the greens, browned-side up and ladling any juices on
 top of the meatballs and greens. Cut the remaining lemon
 into wedges for serving, if desired.

 By: Yasmin Fahr

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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