Recipe: Chicken Meatball Skillet

FullSizeRender(256).jpgThis recipe came to me, as I was staring into the fridge wondering what the hell I was going to do with all spinach my friend gave me.

I used a package of Aidell’s Chicken caramelized onion meatballs, but feel free to use whatever kind of meatballs you like (or make your own!).

Mix it up with whatever veggies you have on hand! Peppers or kale would be great in this dish!

Ingredients:

  • 1 package chicken meatballs (about a dozen, if making from scratch)
  • 1/2 purple onion, diced
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1.5 c. grape tomatoes, sliced in half lengthwise (about 1 package)
  • 3-4 c. fresh spinach
  • Juice of 3 lemons
  • zest of 1 lemon
  • 1 T. Thyme
  • 1 T. Rosemary
  • 1 T. air-dried shallots
  • 1 package pasta (I like ziti) cooked per package instructions
  • 1/2 c. grated parmesan cheese
  • salt and fresh cracked pepper to taste

Directions:

  1. In a large saucepan, saute onion until translucent.
  2. Add garlic, and cook on medium/low until fragrant.
  3. Add meatballs, tomatoes, and herbs. Cook on medium/low, until meatballs are heated thoroughly.
  4. stir in lemon juice and zest. Scrape pan to remove any browned bits.
  5. Toss in spinach, turn to low, and cover with the lid. Allow spinach to cook down by about half- this takes only a few minutes.
  6. Remove from heat, stir in cooked pasta and cheese.
  7. Season with salt and pepper as needed,  and serve ASAP.

 

This is a great 1 dish meal! It’s very filling, but the acid from the lemon and the chicken meatballs keeps the meal feeling very light.

To make this dish Gluten-free: Use GF pasta and make sure your meatballs are GF.

To make this dish Vegetarian: Use meat-free “meatballs”

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