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Spinach Chicken Meatballs

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Spinach Chicken Meatballs

with garlic sour cream, couscous and dill greek salad

Informations supplémentaires
35 min. | 582 kcal | easy | Family | Printable version
1. Setup Cut the tomatoes into small cubes. Thinly slice the cucumbers. Chop or grate the garlic. Finely chop the spinach and dill.
2. Cook the meatballs Mix the ground chicken with the spinach, half the dill, salt and pepper. Make 3-4 meatballs per person. It is possible to make smaller meatballs for children. Heat a drizzle of oil in a skillet over medium high heat. Cook the meatballs 3-4 minutes on one side. Flip, cover and cook for 6-8 minutes__ over low heat until meatballs are cooked.
3. Cook the couscous Meanwhile, bring a saucepan with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the couscous, cover and let the couscous absorb the liquid off the heat, about 5 minutes. Break up the couscous with a fork. Add a drizzle of oil, salt and pepper to taste.
4. Make the salad Mix the tomato with the cucumbers, the rest of the dill and the crumbled feta. Add a drizzle of oil, salt and pepper. In another bowl mix the sour cream with the garlic.
5. Plate your dish Serve the meatballs with the sour cream, couscous and salad. Bon appétit!
280gGround chicken
40gFeta Cheese
1unitTomato(es)
2unitLebanese Cucumber(s)
120mlSour Cream
180mlCouscous
1unitVegetable Broth Cube(s)
1unitDill
1unitGarlic Clove(s)
20gBaby Spinach
What you need pan, saucepan, bowls
582 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 59g
20%
fat 21g
32%
cholesterol 151mg
50%
fiber 5g
20%
protein 39g
saturated 9g
45%
sodium 349mg
15%
sugar 4g
trans 0g