Chicken Meatball Sliders with Mozzarella and Wilted Spinach
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Mini chicken meatball subs? Get out.
Ingredients
2 tbsp. extra-virgin olive oil
1 lb. ground chicken
1 egg
1 Garlic clove, minced
Sea salt
Freshly ground pepper
1/2 tsp. fennel seeds, ground
1/2 tsp. red pepper flakes
1/2 c. panko breadcrumbs
1/4 c. finely chopped parsley
2 c. good-quality marinara sauce
12 oz. baby spinach
Juice of 1/2 lemon
8 slices mozzarella (from 8 oz. ball)
8 slider buns, heated
Instructions
Preheat oven to 450 degrees F and oil a small metal baking dish.
In medium bowl, using your hands, combine chicken, egg, garlic, salt, pepper, fennel seeds, crushed red pepper flakes, breadcrumbs, and parsley until combined.
Divide mixture into 8 meatballs (use an ice cream scoop for a perfect shape) and place close together in baking dish. Bake 12 minutes.
Pour sauce over meatballs, then return to oven for 3 minutes more, until sauce is heated through, and meatballs register an internal temperature of 165 degrees F. Heat broiler.
Heat remaining 1 tablespoon olive oil in a large skillet. Sauté spinach until just-wilted, 2 minutes. Season with lemon juice and salt and pepper.
Top each meatball with mozzarella and place under broiler 1 to 2 minutes, until cheese is melted and bubbling.
Make sliders by topping meatballs on buns and topping with sautéed spinach.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment