MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pot Chicken Meatballs With Greens
Categories: Poultry, Breads, Dairy, Vegetables, Herbs
Yield: 4 Servings
1/2 c Panko bread crumbs
1/3 c Full-fat thick yogurt
2 cl Garlic; 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 ts 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" 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 tb 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 tb 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.
Recipe by Yasmin Fahr
Recipe FROM:
https://cooking.nytimes.com
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