Chicken and Spinach Meatballs

By Caryl

Ingredients

• 1 slice rustic bread, crusts removed
• 2 large garlic cloves
• 2 ounces pepperoni slices
• 12 ounces boneless, skinless chicken thighs
• 5 ounces frozen spinach, thawed and squeezed dry
• 1 small onion, coarsely chopped
• 1/4 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Coarsely ground black pepper
• 1 ounce grated Parmigiano Reggiano cheese
• Finely grated rind of 1 lemon
• 1 egg
• 2 tablespoons extra-virgin olive oil
• 1 cup dry white wine
• 1 teaspoon sugar
• 1/4 cup red wine vinegar
• 2 cups reduced-sodium chicken broth
• 2 cups cooked orzo or spaghetti

Details

Servings 4
Adapted from relish.com

Preparation

Step 1

1. Place bread in the bowl of a food processor and pulse until crumbs are formed. You should have about 1/2 cup. Transfer to a large bowl.
2. Place garlic and pepperoni in food processor bowl. Pulse until finely chopped. Add chicken, spinach, onion, cinnamon, salt and pepper. Process until well mixed and all chicken is chopped. Add to breadcrumbs.
3. Stir in cheese, lemon rind and egg. Form into 12 (2-inch) meatballs. (Meatballs will be very soft.) Place in a single layer on a baking sheet. Cover with plastic wrap and refrigerate several hours.
4. Heat oil in a 12-inch 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 with an instant–read thermometer.
5. Serve meatballs and broth over cooked orzo.


•Calories 500
•Fat 23g
•Saturated Fat 7g
•Polyunsaturated Fat 3g
•Monounsaturated Fat 11g
•Cholesterol 125mg
•Sodium 1070mg
•Potassium 450mg
•Carbohydrates 39g
•Fiber 3g
•Sugars 3g
•Protein 32g