MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Chicken Meatballs w/Greens
Categories: Poultry, Breads, Dairy, Vegetables, Herbs
Yield: 4 servings

1/2 c Panko bread crumbs
1/3 c Full-fat thick yogurt
2 Garlic cloves, minced or
- grated
2 Scallions; white & light
- green parts thin sliced
2 ts Dried oregano
1/2 ts Crushed red pepper
Salt
1 lb Ground chicken
1/4 c Olive oil; more as needed
1 lb Rainbow or Swiss chard;
- tender stalks sliced,
- leaves cut in 1" ribbons
1 Lemon, halved, 1/2 thinly
- sliced
1 ts Ground cumin

In a large bowl, combine the bread crumbs, yogurt,
garlic, scallions, oregano, crushed red pepper and 1
teaspoon salt. Add the chicken and gently mix until
fully combined.

Coat your palms in olive oil, then shape the meat into
14 medium meatballs (about 2 inches each), making sure
each is lightly coated with oil by refreshing the
coating on your hands. Set the meatballs directly on a
sheet pan or on parchment paper.

Heat a 12" Dutch oven (or other heavy pot with a
tight-fitting lid) over medium heat for 2 minutes until
hot. Pour in 2 tablespoons of olive oil, tilting the pot
to coat the surface, then add the meatballs. Let cook
until they are golden halfway up the sides, occasionally
turning them when they easily release, adding extra oil
if needed, about 7 minutes.

Meanwhile, to another large bowl, add the greens, lemon
slices, cumin and remaining 2 tablespoons olive oil, and
season with salt; toss to coat the leaves, scrunching
them up as needed.

Smother the meatballs with the greens and lemon slices.
Cover, reduce the heat to medium, and cook until the
meatballs are cooked through and the greens tender, 12
to 13 minutes.

Use a soup ladle to scoop up the meatballs, resting them
on the greens, browned-side up and ladling any juices on
top of the meatballs and greens. Cut the remaining lemon
into wedges for serving, if desired.

By: Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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