Thursday, October 2, 2014

Cilantro and Lime Chicken Meatballs and Sauteed Spinach

I thought I'd post another recipe just to keep the momentum going.  I made this a really long time ago; like last December but never blogged it.  Since then, I must have made this over a dozen times.  It really is a repeat worthy dish that is easy enough for a weeknight meal.  And if you're not a stickler for perfectly round meatballs, it will cut your time in half- I just spoon the meatball mixture onto a parchment lined cookie sheet using two spoons and attempt to make a somewhat round shape.  I personally like them like this; they're all different and it adds a little rustic flair.

For the meatballs:
1 lb. ground chicken
1/4 cup fine almond flour (I used honeyville)  *This ingredient is optional
1 egg
6 large garlic cloves, grated
1/4 cup roughly chopped fresh cilantro
2 limes (juiced)
1 tbsp. mayo
salt to taste

Add the chicken to a bowl and break up with a spatula.  Then add the egg, almond flour, cilantro, lime juice, mayo, salt and garlic and combine well.  I know it sounds weird to add mayonnaise to this recipe but it makes the meatballs really moist, and a little goes a long way.    Using the two-spoon trick I mentioned above, begin placing this mixture on a parchment lined cookie sheet and bake in the oven at 350 degrees for 30 minutes.

For the Spinach:
8 cups baby spinach leaves
1 tbsp. extra virgin olive oil
1 small onion, finely chopped
1 lemon (juiced)

Add the olive oil to a skillet and turn up the heat to medium high.  Once the pan is hot, add the onion and cook until it becomes translucent. Add the lemon juice to the pan.  Next add the spinach and cook until it is wilted; about 4 minutes.  Serve hot.

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