A pot full of health and flavor, with the comforting feel of a kindergarten lunch — in the best possible way. These chicken meatballs with spinach and rice are filling because of the rice, packed with goodness from the spinach and kept juicy by a wonderful tomato sauce everyone loves. The big bonus? There is no need to make a side dish because the rice is already inside.
You can make a large batch and freeze portions of the meatballs with the sauce. When you want a hot meal, just warm them for a few minutes in a small pot or in the microwave, and you have a fresh, hot and tasty meal as if you had just made it.
Chicken, spinach and rice meatballs in tomato sauce
For the sauce:
- 2 tablespoons olive oil
- 2 white onions
- 2 celery stalks, with or without leaves
- 1 parsley root, peeled
- 2-3 red tomatoes or 1 can finely crushed tomatoes
- 1 tablespoon sweet paprika
- 1/2 teaspoon salt
For the chicken meatballs:
- 1 cup frozen spinach medallions
- 500 grams ground chicken
- 1 carrot
- 2 garlic cloves or 1/4 teaspoon garlic powder
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 bunch parsley leaves, optional
- 1/2 cup short-grain rice
- 1/2 teaspoon salt
- 2-3 tablespoons breadcrumbs
Instructions:
- Make the chicken meatballs: Place the spinach medallions in the microwave for 1 to 1 1/2 minutes. Once softened, squeeze them well with your hands to remove all the liquid. Transfer to a large bowl with the ground chicken.
- Grate the carrot into the bowl on the fine side of a grater.
- Crush the garlic and add it to the bowl with the remaining ingredients.
- Mix well until the mixture is uniform, then refrigerate for 30 minutes.
- Meanwhile, make the sauce: Cut the onions, celery and parsley root into small cubes.
- Heat the olive oil in a wide pot. Add the onion, celery and parsley root and fry, stirring, for 10 minutes or until softened.
- If using fresh tomatoes, cut them into small cubes.
- Add the diced tomatoes or finely crushed tomatoes and continue frying for 2 minutes.
- Add the sweet paprika, salt and boiling water to a depth of about 6 centimeters, roughly the height of the meatballs. Cook for 10 minutes, until the sauce deepens in color.
- Remove the bowl with the chicken mixture from the refrigerator and form balls with wet hands. Add them to the pot and gently shake the pot so the sauce covers the meatballs.
- Cook with the lid three-quarters closed for 30 minutes. Then uncover and cook for another 20 minutes, until the chicken meatballs are tender.