Mini Chicken and Kale Meatballs
by Duncan FarmsA great way to add greens to your weekday meals, you can use your favorite green in replacement of kale (spinach, collards, or turnips greens).
Mini Chicken and Kale Meatballs
Rated 4 stars by 1 users
An oldie but a goodie. We shared this meatball recipe with our members last year, and it was a customer favorite.
Author:Duncan Farms
Ingredients
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3 tbsps of olive oil
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1 small onion-diced
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2 garlic cloves-minced
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1 bundle of kale or favorite green--stems removed and chopped small
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1lb of Duncan Farms Chicken
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1 Duncan Farms Eggs
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1/2 cup of pamesan cheese
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1/2 cup unseasoned bread crumbs
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon of Italian seasoning
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1 1/2 cups organic, low salt chicken broth
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2 tablespoons chopped fresh basil
Directions
Heat 1 tablespoon of olive oil in a sauté pan. Add the onion and cook for 5 minutes.
Add the garlic and cook for an additional minute. Add the chopped kale and continue cooking for a few minutes until kale is wilted.
Remove pan from heat and let cool. In a separate bowl, add the ground chicken, egg, 1/2 cup parmesan cheese, bread crumbs, salt, pepper and Italian seasoning.
Add the cooled kale mixture to the chicken mixture and combine gently; mix well but do not over mix. Form the mixture into small round meatball.
For equal-size meatballs, scoop out meat mixture with a 1 inch scoop, then roll between your palms to shape into balls.
Heat the remaining 2 tablespoons of olive oil in a large sauté pan on medium high heat.
Add the meatballs to the pan and cook for 2 minutes until browned on bottom and turn over for another 2 minutes
Add the chicken broth to the pan, bring to a boil and reduce to a simmer for an additional 5 minutes.
Place the meatballs in a serving dish and top with chopped basil.