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These green goddess chicken meatballs feature super juicy chicken meatballs simmered in a creamy homemade green goddess sauce with lots of tender greens.
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Green Goddess Chicken Meatballs

These green goddess chicken meatballs feature super juicy chicken meatballs simmered in a creamy homemade green goddess sauce with lots of tender greens.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 327kcal

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!

Notes

Storing Instructions
Store meatballs in refrigerator up to 6 days.

Nutrition

Serving: 4 meatballs (calculated without pasta) | Calories: 327kcal | Carbohydrates: 14.3g | Protein: 11.8g | Fat: 26.8g | Saturated Fat: 18.2g | Cholesterol: 92mg | Potassium: 598mg | Fiber: 4g | Sugar: 3g | Calcium: 141mg | Iron: 4mg