The BEST chicken meatballs in a creamy roasted red pepper feta cheese sauce with sauteed kale. One skillet and OMG, so good! |
Kale and Chicken Meatball Saute with Creamy Feta Roasted Red Pepper Sauce
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

A creamy roasted red pepper feta cheese sauce drizzled over perfectly cooked, bursting with flavor, chicken meatballs, and sauteed kale. This dish is everything that real food is about, nourishing ingredients loaded with flavor.

Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings
Calories: 286 kcal
Author: Abra Pappa
  • 1 jar roasted red peppers drained (about 4 whole roasted red peppers)
  • 1/2 cup feta cheese
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp olive oil
  • 1/2 small onion diced
  • 1 garlic clove diced
  • 1 lb. ground chicken
  • 1 large egg
  • 2 tbsp tomato paste
  • 1/4 cup fresh parsley diced
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
Kale Saute
  • 1 tbsp olive oi
  • 1 small onion sliced
  • 1 large red bell pepper sliced
  • 2 cloves garlic chopped
  • 1 head kale stems removed, chopped into bite size pieces
  1. In a blender combine roasted red peppers, feta cheese, garlic, olive oil, salt and pepper. Blend until smooth. Set aside.
  1. Preheat oven to 425
  2. In a small saute pan over medium heat cook onion and garlic in olive oil until soft (about 3 minutes) turn off heat and allow to cool.
  3. In a large bowl combine ground chicken, egg, tomato paste, parsley, panko bread crumbs, cheese, salt, and pepper, and sauteed onion/garlic mixture. Mix well to combine (I use my hands, but a wooden spoon will also do the trick)

  4. Roll meatballs into golf ball size and place on a cookie sheet, should make about 22 meatballs
  5. Bake in oven for 10 minutes. Remove from oven and set aside
Kale Saute
  1. While meatballs are cooking heat a large skillet over medium heat. Add olive oil and saute onion and red pepper for 3 minutes, add chopped garlic, saute 2 more minutes. Add kale and a splash of water to the pan, stir well and cover. Cook for 4 minutes or so, until the kale has wilted. You may have to remove the top and stir a few times. All of the water should be cooked off completely.
Putting it all together
  1. Serve the kale with meatballs and drizzled with creamy feta roasted red pepper sauce.
Recipe Notes
Nutrition Facts
Kale and Chicken Meatball Saute with Creamy Feta Roasted Red Pepper Sauce
Amount Per Serving
Calories 286 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 107mg36%
Sodium 720mg31%
Potassium 627mg18%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 19g38%
Vitamin A 2020IU40%
Vitamin C 46.8mg57%
Calcium 156mg16%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.