Chicken Meatballs with Collard Greens
Calories 392 (27% from fat)
Fat 12 gram
Saturated Fat 2.4 gram
Trans Fat 0 gram
Cholesterol 206 mg.
Sodium 512 mg.
Carb. 24 gram
Fiber 5.4 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 50 gram
Ingredients
For the Meatballs:
1 cup panko bread crumbs
2/3 cup low-fat vanilla yogurt
(We used Cabot Creamery Reduced Fat Vanilla Bean Greek Yogurt)
4 cloves garlic, minced (about 4 tsp.)
4 scallions, diced (about 5 tbsp.)
4 tsp dried oregano
1/2 tsp crushed red pepper
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
2 large whole eggs
2 pounds ground chicken
For the Collard Greens:
1 pound collard greens, chopped (about 12.5 cups)
2 tsp ground cumin
2 lemons: 1 thinly sliced, 1 for juice
2 tbsp olive oil
1/2 cup chicken or beef broth
Topping Sauce Options:
Buffalo chicken sauce
Honey barbecue sauce
(Or Your Favorite Sauce)
These flavorful chicken meatballs, mixed with a creamy yogurt base and loaded with spices, are the perfect bite-sized treat. Paired with tender, cumin and lemon-infused collard greens, this dish is packed with protein and nutrients.
1. Prepare the Meatball Mixture: In a large bowl, combine the panko bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper, paprika, black pepper, and salt. Whisk the eggs together and put them in the mix. Add the ground chicken and mix until fully combined.
2. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
3. Shape and Bake the Meatballs: Form the mixture into 26 meatballs, about 2 inches wide each. Place them on the baking sheets and bake in the preheated oven for 20 minutes or until the internal temperature reaches 165°F.
4. Prepare the Collard Greens: In a large bowl, toss the chopped collard greens with the cumin, sliced lemon, and lemon juice. Lightly spray with olive oil to coat.
5. Cook the Collard Greens: Heat a large frying pan (at least 12 inches across) over medium heat. Add the collard greens to the pan, then pour the broth over them. Cook for 9-10 minutes, stirring occasionally, until the greens are tender.
6. Combine the Meatballs and Greens: Once the meatballs are done, add them to the pan with the collard greens and gently mix everything together. Squeeze the juice from a lemon over the top and mix it in.
7. Serve: Plate the meatballs and collard greens, placing 5 meatballs on each plate. Top with your preferred sauce—buffalo chicken or honey barbecue. Note: The nutritional breakdown does not include the sauce, so you can choose your favorite.
Yield: 5 Servings with 5 Meatballs Per Plate
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 3 minutes.
