Recipe Book

One-Pot Chicken Meatballs with Greens

Chicken 40 min

Adapted from NYT Cooking (Yasmin Fahr)

Ingredients

  • 1/2 cup 25 g panko bread crumbs
  • 1/3 cup 80 ml full-fat thick yogurt (Greek or Icelandic)
  • 2 garlic cloves, minced or grated
  • 2 scallions, thinly sliced
  • 2 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • to taste salt
  • 1 lb 450 g ground chicken
  • 1/4 cup 60 ml olive oil, plus more as needed
  • 1 lb 450 g rainbow or Swiss chard, stalks sliced and leaves cut into ribbons
  • 1 lemon, halved, half thinly sliced
  • 1 tsp ground cumin

Method

  1. Combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper, and 1 tsp salt in a large bowl. Add the chicken and gently mix until fully combined.
  2. Coat your palms in olive oil, then shape the mixture into 14 medium meatballs (about 2 inches each), re-oiling your hands as needed. Set on a sheet pan or parchment.
  3. Heat a 12-inch Dutch oven over medium for 2 minutes until hot. Add 2 tbsp olive oil, tilting to coat, then add the meatballs. Cook, turning occasionally as they release, until golden halfway up the sides, about 7 minutes.
  4. Meanwhile, toss the chard, lemon slices, cumin, and remaining 2 tbsp olive oil in a large bowl, seasoning with salt and scrunching the leaves as needed.
  5. Smother the meatballs with the greens and lemon slices. Cover, reduce heat to medium, and cook until the meatballs are cooked through and the greens are tender, 12–13 minutes.
  6. Use a soup ladle to scoop meatballs onto the greens, browned side up, spooning the pan juices over everything. Cut the remaining lemon half into wedges for serving.

Notes