One Pot Chicken Meatballs with Greens
Tender, juicy chicken meatballs simmered with vibrant greens and citrus, all made in a single pot. This recipe is quick, healthy, and weeknight-ready.
Ingredients
- ½ cup panko bread crumbs
- ⅓ cup full-fat thick yogurt preferably Greek or Icelandic
- 2 garlic cloves minced or grated
- 2 scallions white and light green parts thinly sliced
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper
- Salt
- 1 pound ground chicken
- ¼ cup olive oil plus more as needed
- 1 pound rainbow or Swiss chard tender stalks sliced, leaves cut into 1-inch ribbons
- 1 lemon halved, ½ thinly sliced
- 1 teaspoon ground cumin
Instructions
- In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper, and 1 teaspoon salt. Add the chicken and mix gently.
- Coat palms with olive oil, then shape into 14 medium meatballs, about 2 inches each. Lightly coat each with oil.
- Heat a Dutch oven over medium. Add 2 tbsp olive oil, then meatballs. Sear until golden halfway up, about 7 minutes, turning occasionally.
- In another bowl, toss greens, lemon slices, cumin, and remaining 2 tbsp olive oil with a pinch of salt.
- Place the greens and lemon over the meatballs. Cover and cook over medium until meatballs are cooked through and greens tender, 12–13 minutes.
- Scoop meatballs onto greens, browned-side up. Ladle pan juices on top. Serve with lemon wedges.
Notes
- Sub kale or spinach for Swiss chard. Use ground turkey or lamb if desired. Store leftovers in fridge up to 4 days or freeze up to 3 months.