Chicken Meatballs & Kale

Chicken Meatballs with Kale and Pastina (aka Acini de Pepe) in a flavorful, lemony broth

---

Ingredients

FractionsDecimals

• Black Pepper, to taste
• 1 Chicken Bouillon Cube
• ¹⁄₄ Teaspoon Crushed Red Pepper Flakes
• 1 Teaspoon Cumin
• 2 Cloves Garlic, Minced or Grated
• 1 Pound Ground Chicken
• 1 Pound Kale, sliced
• 1 Lemon
• Olive Oil, as needed
• ¹⁄₂ Cup Panko Breadcrumbs
• 1 Cup Pastina
• ¹⁄₃ Cup Plain Greek Yogurt
• Salt, to taste
• 2 Scallions
• Water, as desired

---

Steps

1. Warm a large pot on medium heat; I use a dutch oven, but you can use anything with a lid. While it is warming, in a large bowl add the ground chicken, breadcrumbs, yogurt, garlic, scallions, crushed red pepper flakes, salt, and pepper. Gently mix until fully combined. I recommend you put on some disposable gloves and mix with your hands for best results.
2. Shape the mixture into meatballs; it should yield ~12-15 depending on how large you make the meatballs. Place the meatballs onto a sheet parchment paper.
3. Once the meatballs are formed the pit should be hot. Pour in about 2 tablespoons of olive oil, let that heat for a few seconds, then start cooking the meatballs in batches. Let them sit until they are golden brown about halfway up the sides, occasionally turning when they release from the pot easily. This should take about 7 minutes per batch.
4. While the meatballs are cooking add the kale, cumin, juice from half the lemon and about 2 tablespoons of olive oil to a bowl and gently mix with your hand. Cut the other half of the lemon into slices.
5. Once all the meatballs are cooked through set them aside and turn the heat down to low. Add the kale to the pot and stir continuously for about a minute; the kale will cook down quickly and become bright green. Once it does add in the pastina and toast it for about 30 seconds.
6. Add enough water to be just above the kale, or more if you want your broth thinner. Then add the bouillon cube and bring to a simmer. Once simmering add the meatballs and lemon slices to the pot, put the lid on and allow to simmer for 10 minutes.
7. After 10 minutes the pasta should be cooked through and you’re meal is ready to be enjoyed! :)

See something a-rye? let us know by reporting this recipe