Mediterranean Chicken & Spinach Meatballs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 297.8
- Total Fat: 12.3 g
- Cholesterol: 73.0 mg
- Sodium: 705.5 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.2 g
- Protein: 29.0 g
View full nutritional breakdown of Mediterranean Chicken & Spinach Meatballs calories by ingredient
Introduction
Unusual in that they're slightly flavored with cinnamon and lemon. Wonderful served over orzo.*Modified from a recipe found in relish magazine, 6/14/10 (relishmag.com) Unusual in that they're slightly flavored with cinnamon and lemon. Wonderful served over orzo.
*Modified from a recipe found in relish magazine, 6/14/10 (relishmag.com)
Number of Servings: 4
Ingredients
-
1/4 C breadcrumbs
2 large garlic cloves
2 ounces Hormel Turkey Pepperoni Slices
12 oz boneless, skinless chicken breasts
5 oz frozen spinach, thawed and squeezed dry
1 sm onion, coarsely chopped
1/4 tsp cinnamon
1/2 tsp salt
coarsely ground pepper to taste
1 oz shredded Asiago or Parmigiano Reggiano cheese
Finely grated rind of 1 lemon
1/4 C Eggbeaters
1 tbsp extra-virgin olive oil
1 C dry white wine
1 tsp sugar
1/4 C red wine vinegar
2 C fat free chicken broth
Directions
In food processor, chop garlic and pepperoni. Add chicken, spinach, onion, cinnamon, salt and pepper. Process until well mixed with all chicken chopped. Transfer to large bowl and stir in breadcrumbs. Stir in cheese, lemon rind and egg. Form into 12 (2 inch) meatballs. Place in a single layer on a baking sheet. Cover with plastic wrap and refrigerate several hours.
Heat oil in a nonstick skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 10 minutes. Add wine; cook 5 minutes. Add sugar, vinegar and broth. Bring to a simmer, reduce heat to low, and cover. Simmer 12 to 15 minutes, turning meatballs once, until meatballs are firm and register between 165F and 170F in the center.
Serve meatballs and broth over cooked orzo.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SINABUNN.
Heat oil in a nonstick skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 10 minutes. Add wine; cook 5 minutes. Add sugar, vinegar and broth. Bring to a simmer, reduce heat to low, and cover. Simmer 12 to 15 minutes, turning meatballs once, until meatballs are firm and register between 165F and 170F in the center.
Serve meatballs and broth over cooked orzo.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SINABUNN.
