Chicken Meatballs with Peppers and Spinach


450 g ground chicken
1/3 cup panko bread crumbs
3/8 cup jarred basil pesto
1/2 tsp salt (optional)
2 tbsp olive oil
1 sweet yellow pepper, seeded and coarsely chopped
3 cloves garlic, pressed or finely grated
2 tsp lemon zest
2 tbsp lemon juice
1/2 tsp ground black pepper
2 bunches spinach (about 400 g total), trimmed


  1. In large bowl, mix together chicken, bread crumbs, 1/4cup of the pesto and the salt (if using).
  2. Firmly roll by 1 tbsp into balls. In large skillet, heat oil over medium heat. Add meatballs. Cook, stirring occasionally, until browned, about 2 minutes.
  3. Add yellow pepper. Cook, stirring occasionally, until meatballs are no longer pink inside, 3 to 6 minutes.
  4. Transfer meatballs and yellow pepper to separate plates.
  5. In same skillet, add remaining pesto, the garlic, lemon juice and pepper. Add half of the spinach. Cover and cook for 1 minute.
  6. Stir, add remaining spinach, cover and cook for 1 minute.
  7. Uncover, stir and continue cooking until spinach is wilted.
  8. Add meatballs and yellow pepper, stir to combine. Stir in lemon zest. Serve with pasta.

Makes 4 servings.

Source: Mediterranean Flavours