Spinach and Herb Chicken Meatballs
Makes approximately: 16 meatballs.
Total time: 30 minutes.
These meatballs are not only an explosion of flavour, they are also packed full of nutrients! The walnuts add a delightful crunch and a healthy boost of omega 3 fatty acids. The spinach can be swapped for any preferred dark leafy green such as kale or Swiss chard. This recipe is also perfect for creating leftovers that complement a large salad, gluten-free grains or pasta, and fruits for lunch. A guaranteed family favorite!
Ingredients
- 450g chicken mince
- 1 cup baby spinach, chopped
- 2 tsp fresh basil, finely chopped
- 2 tsp fresh chives, finely chopped
- tsp fresh parsley, finely chopped
- ¼ cup raw, unsalted walnuts, ground into crumbs/flour (using a food processor or blender, can use almonds if preferred)
- ½ tsp ginger powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Optional for spice:
- ½ teaspoon chilli powder
Methods:
- Preheat the oven to 180 degrees C (350 degrees F).
- Line a rimmed baking tray with baking paper.
- In a large bowl, combine the chicken, spinach, fresh herbs, ground walnuts, ginger and garlic powder, salt and pepper (and chilli powder if desired). You may find it easier to use your hands here!
- Form the meatballs into golf ball sized balls and place on to the prepared baking tray.
- Bake for 15-20 minutes. Remove the tray from the oven and let the meatballs rest for 5 minutes before serving with your favourite salad, vegetables
- Remove from oven and serve with a large side salad, a gluten free grain such as rice, quinoa or roasted potatoes. This recipe goes beautifully with the Zingy Honey Garlic Dipping Sauce. This recipe makes great leftovers to add to lunches!