These easy-to-make meatballs are loaded with flavor. I like to kick up the heat by adding a dash of crushed red pepper flakes, but it's easy enough to omit if you're not a fan of spice. This recipe combines four energy-boosting ingredients: dark-meat chicken, Swiss chard, walnuts and purple grapes. Dig in to recharge!
Special equipment: A food processor is required to grind walnuts into flour.
Technique tip: For an Italian spin, transfer meatballs to a pot of your favorite marinara sauce and simmer for 15 more minutes. Serve over sautéed Swiss shard or zucchini noodles (aka zoodles!).
- 1 pound ground chicken meat
- 1 cup Swiss Chard leaves, finely chopped
- 3-4 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon finely chopped fresh parsley, plus extra for garnish
- 1/2 cup walnuts, ground into flour using a food processor
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 cups red or purple grapes
- Walnuts for garnish
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
2. Combine all ingredients, except grapes, in a large bowl. Do not over mix. (You may want to use your hands here; lightly mist them with oil spray beforehand so the mixture doesn’t stick.)
3. Form the meatballs into 16 golf ball-sized spheres, keeping them light and fluffy. If necessary, reapply oil spray to your hands to prevent sticking. Place on the prepared baking sheet and bake for 15-20 minutes.
4. While the meatballs are cooking, add the grapes to a separate bowl and mist with oil spray, tossing to coat evenly. Sprinkle with a dash of optional salt and pepper. Set aside.
5. During the last 10-12 minutes of the meatballs cooking in the oven, remove the baking sheet and scatter on the seasoned grapes. Place the tray with all items back into the oven until the meatballs are finished cooking and the grapes are roasted and slightly puckered.
6. Garnish the dish with chopped parsley or basil and more walnuts.