Description
With spinach-dill pesto.
Ingredients
- FOR THE CHICKEN MEATBALLS:
- 1-¼ pound Ground Chicken Breast
- 2 cups Fresh Spinach, Finely Chopped
- 6 ounces, weight Crumbled Feta Cheese
- ½ cups Panko Bread Crumbs
- 1 whole Large Egg
- 1-½ Tablespoon Dijon Or Horseradish Mustard
- 1 Tablespoon Minced Onion
- 1 teaspoon Dried Oregano Leaves
- 1 teaspoon Dried Dill Leaves
- ¾ teaspoons Coarse Salt
- ¼ teaspoons Ground Black Pepper
- FOR THE PESTO:
- 3 cups Fresh Spinach
- ¼ cups Fresh Baby Dill
- 2 cloves Garlic, Peeled
- 3 Tablespoons Pine Nuts (or Other Nut)
- 1 Tablespoon Fresh Lemon Juice
- Coarse Salt And Ground Black Pepper
- ⅓ cups Extra Virgin Olive Oil
Preparation
Preheat oven to 375ºF. Prepare a baking sheet fitted with a wire rack and coat with cooking spray. Set aside.
In a large bowl, thoroughly mix together all of the meatball ingredients. Using your hands, form 2-inch meatballs and place on the wire rack with an inch of space in between meatballs. Bake for 10–12 minutes, until internal temperature of meatballs reach 160ºF.
While meatballs cook, place spinach, dill, garlic, pine nuts, lemon juice and a pinch of salt and pepper in the bowl of a food processor. Process while drizzling olive oil in through the vegetable shoot, until desired consistency is reached. Taste and adjust seasoning, if necessary.
