Chicken meatballs and green beans

Name: Chicken meatballs and green beans
Ingredients: Meatballs 500 g minced chicken 1 egg salt pepper 1/2 teaspoon oregano 1 tablespoon basil pesto 1 tablespoon pepper paste 2 tablespoons breadcrumbs A little white flour and o

Meat - Chicken meatballs and green beans by Rica L. - Recipia

Chicken meatballs with green beans One day I woke up wanting to switch up the classic meatballs and tried something different, using chicken meat and a splash of pesto, served on a bed of quickly sautéed green beans. It's not a complicated recipe and it doesn't take long. I used what I had in the fridge, and the result was light and perfect for a midweek dinner. The beans stay slightly crunchy if you don’t overcook them, and the meatballs are tender without being heavy. Quick info Total time: about 45 minutes Preparation time: 20 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients For the meatballs: - 500 g ground chicken - 1 egg - salt - pepper - 1/2 teaspoon oregano - 1 tablespoon basil pesto - 1 tablespoon pepper paste - 2 tablespoons breadcrumbs - a little plain flour, for coating - oil, for frying For the garnish: - 500 g frozen green beans - 50 g butter - salt - chopped fresh parsley - cherry tomatoes Preparation method 1. In a bowl, combine the ground chicken, egg, salt, pepper, oregano, basil pesto, pepper paste, and breadcrumbs. Mix well with your hands or a spoon until the mixture is homogeneous. 2. Take a small amount of the mixture and form small, evenly-sized balls. Don’t make them too big, so they cook well inside. 3. Roll each meatball in flour, shaking off the excess. 4. Heat a pan with oil over medium heat. Fry the meatballs on all sides until golden brown. Remove them to a plate lined with paper towels to drain excess oil. 5. For the beans: place the butter in a pan, add the frozen green beans, and sauté over medium heat for 7-10 minutes, stirring gently. Don’t let them get too soft. Season with salt to taste. 6. Arrange the beans on a platter or plates, placing the meatballs on top or alongside. 7. Sprinkle with fresh parsley and, if available, some halved cherry tomatoes. Why I make this recipe often I like that it’s uncomplicated, and the ingredients are simple. The meatballs are not heavy, and the pesto adds a nice flavor without effort. The frozen beans cook quickly and don’t need to be thawed beforehand. It’s the kind of recipe I can easily adapt if I don’t have all the ingredients on hand. Tips and variations Tips - Don’t overcrowd the pan while frying, as it will lower the oil temperature; otherwise, the meatballs may absorb too much oil. - Don’t overmix the mixture, as it may become dense. - If the beans are too wet, cover the pan for a few minutes, then uncover to evaporate the liquid. Substitutions - The pepper paste can be replaced with finely chopped roasted pepper or a little tomato paste. - If you don’t have breadcrumbs, you can use crushed dry bread. - The pesto can be omitted, although it adds extra flavor. Variations - For a more intense flavor, add a teaspoon of parmesan to the meat mixture. - Instead of chicken, you can use turkey. - You can add fresh dill or thyme to the beans if you enjoy stronger flavors. Serving ideas - It goes well with a spoonful of cold yogurt or plain sour cream on the side. - For an extra splash of color, sprinkle chopped green onions over the beans. - It can be served with a raw vegetable salad for a lighter lunch. Frequently asked questions Can the meatballs be baked instead of fried? Yes, but the texture will be drier compared to fried ones. If you want to try, place them on baking paper and drizzle with a little oil. Bake at 200°C until they are golden. Can I use fresh green beans? Yes, but the cooking time will be slightly longer. Trim the ends and break them into pieces. If they are very raw, blanch them for 2-3 minutes before sautéing. Can the meatballs be made smaller for appetizers? Yes, just adjust the frying time since they will cook faster inside. Can I use pork or beef? The recipe is designed for chicken, but if you use another meat, the taste and texture will be different, and you will need to adjust the frying time a bit. Nutritional values Approximately, one serving (out of four) has about 330-380 kcal, depending on how much oil the meatballs absorb and how much butter you use for the beans. Protein: approx. 25 g, fat: 16-18 g, carbohydrates: 18-20 g (depends on breadcrumbs and vegetables). These are approximate values, not exact, as they vary depending on ingredients and frying method. Storage and reheating The meatballs can be stored in the fridge for up to 2 days in a covered container. They can be easily reheated in a non-stick pan over low heat, without additional oil, or in the microwave. The beans do not keep as well, especially if they are left with a lot of liquid. It’s best to serve everything fresh, but if there are leftovers, reheat everything briefly, just enough to warm it up.

Preparation

Mix the ingredients for the meatballs. Form round balls that are not too large, coat them in flour, and fry them in hot oil. Remove the meatballs onto a plate lined with a paper towel to absorb the oil. Sauté the green beans lightly in butter. Add salt. Serve the dish warm, garnished with herbs on top and cherry tomatoes.

Chicken meatballs and green beans

Preparation

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