Kale and Chicken Meatball Saute with Creamy Feta Roasted Red Pepper Sauce
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
Author: Abra Pappa
1jar roasted red peppersdrained (about 4 whole roasted red peppers)
1head kalestems removed, chopped into bite size pieces
In a blender combine roasted red peppers, feta cheese, garlic, olive oil, salt and pepper. Blend until smooth. Set aside.
Preheat oven to 425
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.
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)
Roll meatballs into golf ball size and place on a cookie sheet, should make about 22 meatballs
Bake in oven for 10 minutes. Remove from oven and set aside
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
Serve the kale with meatballs and drizzled with creamy feta roasted red pepper sauce.
You will most likely have additional red pepper sauce, it is AMAZING on eggs :-)
You can also serve the meatballs with traditional marinara sauce