Chicken Spinach Meatballs


1 lb of organic ground chicken thigh meat
½ lb of fresh organic spinach
2 slices of organic, whole wheat, sprouted bread
1 egg
2 TBSP of butter
½ cup of bone or chicken stock


Rinse spinach and add to a pot of boiling water
Cook in boiling water for 2 minutes or until spinach is bright green and leaves have wilted
Remove from heat and strain while running ice cold water over the spinach
Press spinach to remove all of the water
Place on a cutting board and chop into fine pieces
Place bread into a food processor and pulse until made into fine bread crumbs
Add chicken, chopped spinach, egg and breadcrumbs to a bowl and mix thoroughly
Roll into balls and cook in a pan with 2 TBSP of butter and stock, while rolling and turning meatballs for 8-10 minutes or until entirely cooked through
If you are not planning on cooking them all right away, place raw meatballs on a parchment-lined pan
Cover with plastic wrap and freeze for at least 2 hours or until completely frozen, then remove from pan and store in a freezer-safe container

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