When it's wet and gloomy outside I like to share recipes that are categorized as 'comfort food'. This delicious recipe comes from cousin Susan and it is easy to make and really healthy for the family as well. Today to serve with my chicken meatballs I have made a simple mushroom gravy that will go perfectly with a batch of jumbo Yorkshire puddings and mashed potatoes. Please remember that this recipe does not 'need' all the greens in the recipe. Sometimes I know we are missing one or more of the ingredients and to that I say be flexible. For example if you don't have fresh sage you could always add a 1/4 tsp. of sage powder or leave it out all together.
I hope you enjoy and thanks to Susan F for this great recipe. If you have questions about this or any of my recipes please email me at mlborys@telus.net
Yield: 16 meatballs - enough meatballs for a family of 4 or for you with lots of leftovers for another meal.
Ingredients
454 gr. ground chicken (turkey works also if you don't have chicken)
5 sage leaves
parsley - 1/4 of a cup
1 small onion
garlic - 2 small cloves (Thanks to Ellen for the edit)
rosemary - 1 tbsp.
thyme - 1 tsp.
spinach & arugula - a small handful
Procedure
Rinse parsley first and remove as much of the water as possible.
Add the onion, garlic, herbs and spinach into a food processor and process until well pureed.
Shape into round balls for frying.
Pre heat your frying pan and add a small amount of cooking spray or oil.
Sauté until brown on all sides on a medium high heat. Be careful to not burn the chicken balls. Remove from the pan and use the frying pan to make gravy if desired.
Serve with whatever your heart desires. This meal I served the meatballs with mushroom gravy, mashed potatoes (Yukon gold), Yorkshire puddings and steamed broccoli.
Miriam's Time Saving Tip♥ A general rule of thumb to convert fresh herbs to dry: Use one-third the amount of dried herb for the fresh herb called for in the recipe.
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