Joy Bauer Weight Loss

RecipeSavory Chicken Meatballs with Roasted Grapes

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Nutrition Facts
Amount per Serving
  • Calories: 290
  • Protein: 29 g
  • Total Fat: 11 g
    • Unsaturated Fat: 10 g
    • Saturated Fat: 1 g
  • Cholesterol: 65 mg
  • Total Carbohydrate: 17 g
  • Dietary Fiber: 2 g
  • Total Sugar: 13 g
    • Natural Sugar: 13 g
    • Added Sugar: 0 g
  • Sodium: 570 mg

These savory meatballs are loaded with flavor—feel free to add the red pepper for an extra zing or omit if you’re not a fan of the heat. The roasted grapes add a little sweetness and moisture. This recipe combines four energy-boosting ingredients: dark-meat chicken, Swiss chard, walnuts and purple grapes. Dig in to recharge.

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  • Prep time
  • Total Time
This recipe makes 4 servings
Ingredients:
  • 1 pound ground chicken
  • 1 cup finely chopped Swiss chard leaves
  • 3 to 4 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley, plus extra for garnish
  • 1/2 cup walnuts, ground into flour using a food processor
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 cups red or purple grapes, washed and patted dry
  • Walnuts for garnish (optional)
Preparation:

Preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper.

Combine all the ingredients except for the grapes in a large bowl. Do not overmix. (You may want to use your hands here; lightly mist them with oil spray beforehand so the mixture doesn’t stick.)

Form the meatballs into 16 golf-ball-size balls, keeping them light and fluffy. If necessary, reapply oil spray to your hands to prevent sticking. Place on the prepared baking sheet and bake for 15 to 20 minutes.

While the meatballs are cooking, add the grapes to a separate bowl and mist with oil spray, tossing to coat evenly. Sprinkle with a dash of optional salt and pepper. Set aside.

During the last 10 to 12 minutes of the meatballs cooking in the oven, remove the baking sheet, and scatter on the seasoned grapes. Place back into the oven until the meatballs are finished cooking and the grapes are roasted and slightly puckered. Garnish with chopped parsley or basil and walnuts.

 

Nutrition analysis courtesy of Genesis® R&D