Herbed chicken and spinach meatballs from Seasonal Menus at The New York Times by David Tanis

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Notes about this recipe

  • Foodycat on February 20, 2023

    I used turkey thigh mince instead of chicken, and rolled oats instead of breadcrumbs. I was planning to add the egg as stated in the recipe but I forgot and it didn't need it - they were lovely and light! I could have gone a bit heavier with the seasoning though. Had it with wholewheat giant couscous & chickpeas with some chopped fresh tomato tossed through.

  • Emily Hope on January 06, 2021

    We liked these meatballs quite a bit--they are subtle with an unusual flavor profile (would not have thought to combine nutmeg, fennel, and cilantro). Made mostly as written but increased the ground chicken to 2 pounds, upped most of the ingredients accordingly but not the salt (I also went a little shy on the ground fennel), left out the chili (cooking for kids), and baked them in the convection oven at 400 for about 20 min instead of pan-frying. They did seem a little plain on their own, so I made a quick yogurt-lime-garlic sauce to go with. Served with buttered rice and the autumn slaw from This Will Make It Taste Good (a good match).

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