Chicken Meatballs with Spinach and Mushrooms
over Whole Wheat Pasta
By The Gourmet Farm Girl
¼ pound ground chicken
½ cup Panko crumbs (or regular bread crumbs)
1 egg slightly beaten
1 clove garlic minced
1 strip bacon
2 Tablespoons onions minced
2 Tablespoons fresh parsley minced
salt and pepper to taste
In a large mixing bowl combine the ground chicken, bread crumbs,egg, parsley, salt and pepper; set aside.
In a medium size skillet cook the bacon till brown; remove and drain on a paper towel. Remove all but 1-2 tablespoons of bacon fat from pan; add the onions and garlic; sauté till tender 3-4 minutes. Remove from heat and add to the chicken mixture; chop the bacon into small pieces and add to the meat mixture; blend well and shape into 1 inch balls.
Place on a cookie sheet with parchment paper and bake for 12-15 minutes till done.
Wrap in foil to keep warm
Makes 10-12 meatballs
Meatballs can be frozen and used later
Boil pasta according to package directions; drain and set aside reserving some of the pasta water
1 14.5 oz. can petite diced tomatoes
¼ cup red wine
2 cups fresh spinach (packed)
1 cup fresh mushrooms sliced
2-3 Tablespoons extra virgin olive oil
1 teaspoon dried basil
3-4 green onions chopped
2-3 tablespoons chopped fresh Italian parsley
Salt and pepper to taste
In a deep skillet over medium heat sauté the onions and garlic in the olive oil for 2-3 minutes; add the basil, mushrooms and tomatoes; salt and pepper to taste; reduce heat and simmer for 10-12 minutes; add spinach, stir and simmer an additional 3-5 minutes till spinach is wilted; add the fresh chopped parsley and the meatballs; stir gently and serve over the pasta in a large bowl or plate.
Top with fresh grated Parmesan cheese.
Note: if sauce is thick add a little pasta water