You are here: Home » Recipes » Chicken and Spinach Meatballs Chicken and Spinach Meatballs Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 15 mins Cook 30 mins A Mediterranean-style meatball with big flavor. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Flavored with cinnamon and lemon, these meatballs are reminiscent of the Mediterranean. They are served in a broth and are actually easier to eat over orzo than spaghetti. This recipe is adapted from Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater by Matthew Amster-Burton (Houghton Mifflin Harcourt, 2009). Ingredients 1 slice rustic bread, crusts removed2 large garlic cloves2 ounces pepperoni slices12 ounces boneless, skinless chicken thighs5 ounces frozen spinach, thawed and squeezed dry1 small onion, coarsely chopped1/4 teaspoon cinnamon1/2 teaspoon kosher salt1/4 teaspoon Coarsely ground black pepper1 ounce grated Parmigiano Reggiano cheese Finely grated rind of 1 lemon1 egg2 tablespoons extra-virgin olive oil1 cup dry white wine1 teaspoon sugar1/4 cup red wine vinegar2 cups reduced-sodium chicken broth2 cups cooked orzo or spaghetti Instructions Place bread in the bowl of a food processor and pulse until crumbs are formed. You should have about 1/2 cup. Transfer to a large bowl. Place garlic and pepperoni in food processor bowl. Pulse until finely chopped. Add chicken, spinach, onion, cinnamon, salt and pepper. Process until well mixed and all chicken is chopped. Add to breadcrumbs. Stir in cheese, lemon rind and egg. Form into 12 (2-inch) meatballs. (Meatballs will be very soft.) Place in a single layer on a baking sheet. Cover with plastic wrap and refrigerate several hours. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 10 minutes. Add wine; cook 5 minutes. Add sugar, vinegar and broth. Bring to a simmer, reduce heat to low, and cover. Simmer 12 to 15 minutes, turning meatballs once, until meatballs are firm and register between 165F and 170F in the center with an instant–read thermometer. Serve meatballs and broth over cooked orzo. Adapted from Hungry Monkey: A Food-Loving Father’s Quest to Raise an Adventurous Eater by Matthew Amster-Burton (Houghton Mifflin Harcourt, 2009).