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…

Continue reading

Spaghetti Squash with Turkey Meatballs

turkey meatball w squash

Meatballs & Spaghetti, love a classic – but what I love even more is a twist! So I decided to change up the beef balls & white pasta to turkey & squash! I can imagine my brother now saying to never change a classic & shaking his head…sorry bro!

  • Preheat oven to 375degrees
  • Cut spaghetti squash lengthwise & scoop out the guts, season with salt & lay face down on oiled cookie sheet – let cook for ~45minutes
  • In skillet heat 1t EVOO, 1 chopped yellow onion & 2 garlic cloves – stir
  • Once browned stir in 1.5t fresh oregano – remove & divide onions into 2 bowls
  • In the 1st bowl add 2T vegan parm cheese, 4T whole wheat breadcrumbs, 1.3lbs ground turkey (pre-packed container) & S/P
  • Mix with hands & form 15balls
  • Place meatballs on wired rack to be placed on another cookie sheet and place in oven next to squash
  • While squash & balls are cooking – add 1t EVOO to skillet, 3C sliced mushrooms (button, trumpet & shiitake), remaining mixture of onions, 1/4C chicken stock, 2T water & S/P to taste- let simmer for 10 minutes
  • During the last minute add a container of spinach (3cups) to skillet, let wilt & remove from flame

To plate take squash & scrape the flesh out with a fork (will be string consistency), place desired meatballs on squash & spoon mushroom stock.  Sprinkle with vegan parm cheese.

We had some mushroom marinara in the fridge & my hub used it as well- very tasty!  Anywho…enjoy my version of spaghetti & meatballs!

Original recipe link here.

Nutritional Info Per Meatball (15 balls): 70 calories – 4 grams of fat – 2 carbs – 8 grams of protein 
 Nutritional Info for sauce (Serves 4): 70 calories – 4 grams of fat – 7 carbs – 3 grams of protein 
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