Chicken Meatballs with Collard Greens
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We pulled this interesting recipe below from a book of Paleo recipes (emphasizes meats and vegetables over grains and dairy, popular in the CrossFit and combat sport worlds). It's chicken meatballs with collard greens and it is easy to make.
From the book: "Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less!" Author: Melissa Joulwan Excerpt: Fried Chicken Meatballs with Collard Greensfinger-lickin' good!Serves 2-4
Total time: 30-35 minutes Tools: 1-tablespoon scoop, rimmed baking sheet |
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I don't feel like I need to do a hard sell on a recipe called "Fried Chicken Meatballs," but since this space needs to be filled with words, here goes: These are super easy to make. They taste like fried chicken without the annoying deep frying and pesky bones getting in the way. They're scrumptious straight out of the oven, but are also awesome at room temperature for picnics, and they freeze/reheat like champs.
Meatballs:
1.5 pounds ground chicken
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
Coating:
3 tablespoons tapioca starch
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon coarse (granulated) onion powder
1/4 teaspoon coarse (granulated) garlic powder
pinch dried marjoram
pinch ground cayenne pepper
pinch ground cloves
Greens:
1 bunch collard greends or kale (about 1 pound)
1/2 cup water
2 teaspoons extra-virgin olive oil
1 clove garlic
1/4 teaspoon salt
pinch ground black pepper
Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper.
Season the chicken. Place the ground chicken, salt, and pepper in a large mixing bowl; mix well.
Make the coating. In a shallow bowl, use a fork to combine the tapioca starch, salt, smoked paprika, black pepper, sage, onion powder, garlic powder, marjoram, cayenne pepper, and cloves.
Make the balls. Moisten your hands with cold water, then measure rounded tablespoons of ground chicken and roll the chicken into balls. Roll each ball in the seasoned tapioca starch. Set the chicken balls aside on the baking sheet until you're ready to fry them.
Fry the balls. Place 1 tablespoon oil in a large, nonstick skillet over high heat, 2-3 minutes. Place half of the meatballs in a single layer in the pan, leaving some wiggle room around them. Cook until they're browned on all sides, 4-5 minutes total. Transfer the balls to the baking sheet. Add 1-2 teaspoons oil to the pan and brown the remaining meatballs and transfer them to the baking sheet. Place the baking sheet in the oven and set a timer for 10 minutes.
Prep the greens. Wash the leaves and remove the tough ribs. Stack the leaves and cut them crosswise into 1/2-inch strips. Reheat the skillet over medium-high heat. Toss the still-wet greens into the pan, add the water, cover with a lid, and steam for 5 minutes or so, until almost all the water is evaporated. Remove the lid and toss the greens with two wooden spoons until they are very dark green and dry. This takes about 2-3 minutes. Meanwhile, peel and crush the garlic.
Season the greens. Push the greens to the side of the pan, add the oil, and drop the minced garlic into the oil. Cook until fragrant, about 30 seconds. Toss everything together and allow the greens to cook for another 5 minutes. Add the salt and pepper, taste, and adjust the seasonings. Turn off the heat and cover to keep warm until the meatballs are finished.
To serve, divide the greens among dinner plates and top with meatballs.
You know how you could do that?
Replace the ground chicken with ground turkey, pork, or beef.
Cookup tips
Season the ground chicken and form the meatballs. Prep the fried chicken coating. Wash and cut the collard greens. Store everything separately in airtight containers in the fridge, then follow the direction for cooking the meatballs and greens.
- from "Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less!" by Melissa Joulwan
Meatballs:
1.5 pounds ground chicken
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
Coating:
3 tablespoons tapioca starch
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon coarse (granulated) onion powder
1/4 teaspoon coarse (granulated) garlic powder
pinch dried marjoram
pinch ground cayenne pepper
pinch ground cloves
Greens:
1 bunch collard greends or kale (about 1 pound)
1/2 cup water
2 teaspoons extra-virgin olive oil
1 clove garlic
1/4 teaspoon salt
pinch ground black pepper
Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper.
Season the chicken. Place the ground chicken, salt, and pepper in a large mixing bowl; mix well.
Make the coating. In a shallow bowl, use a fork to combine the tapioca starch, salt, smoked paprika, black pepper, sage, onion powder, garlic powder, marjoram, cayenne pepper, and cloves.
Make the balls. Moisten your hands with cold water, then measure rounded tablespoons of ground chicken and roll the chicken into balls. Roll each ball in the seasoned tapioca starch. Set the chicken balls aside on the baking sheet until you're ready to fry them.
Fry the balls. Place 1 tablespoon oil in a large, nonstick skillet over high heat, 2-3 minutes. Place half of the meatballs in a single layer in the pan, leaving some wiggle room around them. Cook until they're browned on all sides, 4-5 minutes total. Transfer the balls to the baking sheet. Add 1-2 teaspoons oil to the pan and brown the remaining meatballs and transfer them to the baking sheet. Place the baking sheet in the oven and set a timer for 10 minutes.
Prep the greens. Wash the leaves and remove the tough ribs. Stack the leaves and cut them crosswise into 1/2-inch strips. Reheat the skillet over medium-high heat. Toss the still-wet greens into the pan, add the water, cover with a lid, and steam for 5 minutes or so, until almost all the water is evaporated. Remove the lid and toss the greens with two wooden spoons until they are very dark green and dry. This takes about 2-3 minutes. Meanwhile, peel and crush the garlic.
Season the greens. Push the greens to the side of the pan, add the oil, and drop the minced garlic into the oil. Cook until fragrant, about 30 seconds. Toss everything together and allow the greens to cook for another 5 minutes. Add the salt and pepper, taste, and adjust the seasonings. Turn off the heat and cover to keep warm until the meatballs are finished.
To serve, divide the greens among dinner plates and top with meatballs.
You know how you could do that?
Replace the ground chicken with ground turkey, pork, or beef.
Cookup tips
Season the ground chicken and form the meatballs. Prep the fried chicken coating. Wash and cut the collard greens. Store everything separately in airtight containers in the fridge, then follow the direction for cooking the meatballs and greens.
- from "Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less!" by Melissa Joulwan