Chicken Meatballs with Kale & Lemon

IMG_8841With the hubs crazy work week & the frigid temps still looming around Boston I decided to make a warm dinner for him to come home to on Friday.  What better way to stay at home then a homemade dish & a few episodes of House of Lies to catch up with (love this show!).

Anywho, I whipped up an easy chicken meatball dish with a twist of kale & lemon. It was simple & ever so tasty that the hub finished off the rest of the servings (yes, that yummy)!

Lets get to it…

  1. Heat 1T EVOO in a large pot over medium heat – add 1.5 minced shallots, 1 diced scallion (green parts as well), 2 minced garlic cloves & 1/4t crushed red pepper flakes – cook & stir for 6minutes
  2. Add 1/3 of ground chicken – break up pieces & cook thoroughly
  3. Transfer to side bowl, mix in the rest of the raw chicken, salt & pepper – form 8 meatballs
  4. Wipe out your pot – add 1T EVOO, add meatballs & cook until browned (6-8minutes) – set aside
  5. Add remaining half of shallot & lemon slices to – cook until they turn golden brown then add 2C of chicken broth to pan & the cooked meatballs
  6. Bring to simmer, reduce heat & cover – cook for 8minutes then add 1 bunch of destemmed kale
  7. Cook until kale turns bright green (~4minutes)

Remove from heat & serve – make sure to garnish with a grind of red pepper flakes & fresh scallions!

Nutritional Info Per Serving (Serves 4): 270 calories – 14 grams of fat – 9 carbs – 27 grams of protein

Continue reading for ingredient list & original recipe…

Chicken Meatballs with Kale & Lemon:

  • 1lb ground chicken meat
  • 1 large bunch of curly kale
  • 1 lemon
  • 1 scallion
  • 2 shallots
  • 2C low sodium chicken broth
  • Basic Pantry: EVOO, minced garlic, crushed red pepper flakes & S/P

Click here for original recipe.

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