Green Goddess Chicken Meatballs

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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.

Prep Time 20

Cook Time 15

Total Time 35

Servings 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