These green goddess chicken meatballs feature super juicy chicken meatballs simmered in a creamy homemade green goddess sauce with lots of tender greens.
Big pan full of green GOLD coming your way today! It’s January now so it’s only right.
You know I love an excuse to green goddess-ify anything and these meatballs are next in the lineup of obnoxiously-green dinner items.
The sauce coating these meatballs is based off my beloved green goddess pasta with only a few minor tweaks. No need to mess with goddess-level perfection.
Using chicken for the meatballs keeps this meal a bit on the leaner side while still packing in plenty of protein per serving. And to cap it all off, these meatballs reheat like a champ making them ideal for meal prepping.
These Meatballs feature…
- Tender and juicy seared chicken meatballs
- An herby, flavorful green goddess sauce
- Tender angel hair pasta for soaking up all the sauce
Making the Green Goddess Meatballs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Avocado
- Parsley
- Spinach
- Garlic
- Basil pesto
- Capers
- Lemon juice
- Coconut milk
- Ground chicken
- Panko breadcrumbs
- Parsley
- Egg
- Olive oil
- Unsalted butter
- Kale
Tips for Perfect Meatballs
- Use fresh herbs – fresh herbs add a ton of fresh herby flavor to the green goddess sauce.
- Blend sauce – you can use a blender or a food processor to blend the green goddess sauce.
- Shape meatballs in uniform balls – aim for 1-inch uniform balls so all the meatballs cook evenly.
- Sear meatballs – sear the chicken meatballs in a single layer until golden brown all over.
- Simmer meatballs in sauce – pour the green goddess sauce into the pan and allow the meatballs to simmer a few minutes to finish cooking them through.
Recipe Variations
Try these ideas for a different twist on these meatballs.
- Use ground turkey – the ground chicken can easily be replaced with ground turkey.
- Try different herbs – replace the parsley with fresh cilantro or basil.
- Add more vegetables – replace the kale with extra baby spinach, sliced mushrooms, green beans, or sweet pepper.
- Top meatballs with cheese – try grated Parmesan or asiago cheese.
Serving Suggestions
These meatballs go well with a variety of things for serving. I love serving it over warm angel hair pasta but it also goes well over a variety of pasta shapes as well as steamed rice.
These meatballs are like a breath of fresh air on these gloomy, cold January days! Every bite is packed full of creamy, herby goodness and it seriously pairs so well with a mess of hot angel hair pasta.
The one all-green dinner no one will mind on the table!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other meatball recipes next!
Green Goddess Chicken Meatballs
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Ingredients
Green Goddess Sauce
- 1/2 cup diced avocado (about 1/2 an avocado)
- 1/2 cup firmly-packed fresh parsley
- 1/2 cup firmly-packed baby spinach
- 2 medium cloves garlic, minced
- 1 tablespoon basil pesto
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1 can (13.5 oz) canned coconut milk
- Salt and pepper to taste
Chicken Meatballs
- 1 lb ground chicken
- 3/4 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 2 medium cloves garlic
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1-1/2 cups firmly-packed fresh kale leaves or baby spinach
- Additional minced parsley for topping
- Hot pasta for serving
Instructions
Green Goddess Sauce
- Combine avocado, parsley, basil, garlic, pesto, capers, lemon juice, and coconut milk in a food processor or blender. Blend on high speed until completely smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste.
Chicken Meatballs
- In a large bowl, combine ground chicken, breadcrumbs, salt, pepper, parsley, garlic, and egg. Scoop mixture into 1-in meatballs and place on a baking sheet.
- In a large skillet over medium-high heat, heat olive oil and butter and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown.
- Add green goddess sauce and kale to pan with meatballs and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pan, and allow to simmer 5-8 minutes until meatballs register 165F and kale is tender, stirring occasionally.
- Top meatballs with additional parsley and serve warm over pasta. Enjoy!
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