Parmesan Chicken Balls & Green Sauce is how I sell this fun green dish to those that have no commitment to vegetables. It’s a bit like Green Eggs and Ham, only better. It’s How to disguise a vegetable.
You really should eat some vegetables or fruit today Skater (now wanting to be known as Jay- he doesn’t skate much anymore), is something I say most days. I had a bit of lettuce on my Schnitzel sandwich is most often the answer I get back. He, (like others, I suspect), consider tomato sauce to be a vegetable.
I know how to disguise a vegetable in cooking, and though I dont think I really should have to, the reality of it continues. Its mostly not hard for example, after the fourth time I presented cauliflower fried rice, he asked if there was something different about the fried rice I was making. That’s 4 bowls of cauliflower invested in his body building.
Recently I was disguising some vegetables and I came up with this recipe and this became how to disguise a vegetable with Parmesan Chicken Balls & Green Sauce. I have made these chicken and parmesan balls here before. Why learn a skill if you are not going to repeat it I say, especially when it is quick and easy. We always have a big lump of parmesan in the fridge. It is lower in fat than other cheese and it goes with anything, and into everything.
Parmesan Chicken Balls a little bit like Dr Seuss
The Green Sauce is made using my vitamix blender and when I don’t use that I use the stick blender. Easier and less washing up that way. I’ve used rice but it is even better with couscous or even quinoa or fregola which we love because it soaks up lots of sauce and just makes the most delicious substitute for pasta when that’s all he likes.
Watch the video. It’s easy.
Promise the family will love this. It’s just like Green eggs and ham………………
Parmesan Chicken Balls & Green Sauce
- 500 gm chicken mince / ground chicken
- 60 gm Parmesan cheese grated
- 50 gm breadcrumbs preferably fresh or panko
- 1 beaten egg
- 1 Tablespoon Thyme chopped
- 1/4 teaspoon salt
- 100 gm carrot rough but fine cut
- 100 gm celery rough but fine cut
- 150 gm onion diced
- 1 Tablespoon Thyme finely chopped
- 1 clove garlic
- 40 ml olive oil 2 tablespoons
- 1/4 teaspoon black pepper freshly ground
- 500 ml chicken stock (2 cups salt reduced or home made)
- 100 gm frozen spinach
- 50 gm grated parmesan to serve
- Put the mince, thyme, crumbs and parmesan into a bowl and add the salt and egg. Mix very well with your hands ( wear gloves if you like)
- When well combined shape the mixture into walnut sized balls putting onto a tray. plate. Makes about 24- 28 balls. Put into the fridge till you make the sauce.
- Heat a wide bottomed pot with sides, add the oil and the vegetables including the garlic and thyme and sweat gently till they are starting to get softish. Add the 2 cups of stock and let it simmer on low for about 5- 10 minutes or until the vegetables are soft . Add the spinach and stir the using a stick blender ( or transfer to a blender) and puree the sauce till smooth.
- Turn down to a lower heat and add the chicken balls. Let them just come to the bowl and gently stir or move the meatballs around. Put the lid on and cook for 10 minutes.
- Uncover the Meatballs and test one ( these will be done by now and the sauce should be simmering). This should take about 10 minutes till they are cooked.
- Taste your sauce, to see if it needs any more salt or pepper.
- If your rice or fregola isn't ready put a lid on a let it sit for a few minutes.