CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dec3d   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: One-Pot Chicken Meatballs w/Greens   
    Categories: Poultry, Breads, Dairy, Vegetables, Herbs   
         Yield: 4 servings   
       
       1/2 c  Panko bread crumbs   
       1/3 c  Full-fat thick yogurt   
         2    Garlic cloves, minced or   
              - grated   
         2    Scallions; white & light   
              - green parts thin sliced   
         2 ts Dried oregano   
       1/2 ts Crushed red pepper   
              Salt   
         1 lb Ground chicken   
       1/4 c  Olive oil; more as needed   
         1 lb Rainbow or Swiss chard;   
              - tender stalks sliced,   
              - leaves cut in 1" ribbons   
         1    Lemon, halved, 1/2 thinly   
              - sliced   
         1 ts Ground cumin   
       
     In a large bowl, combine the bread crumbs, yogurt,   
     garlic, scallions, oregano, crushed red pepper and 1   
     teaspoon salt. Add the chicken and gently mix until   
     fully combined.   
        
     Coat your palms in olive oil, then shape the meat into   
     14 medium meatballs (about 2 inches each), making sure   
     each is lightly coated with oil by refreshing the   
     coating on your hands. Set the meatballs directly on a   
     sheet pan or on parchment paper.   
        
     Heat a 12" Dutch oven (or other heavy pot with a   
     tight-fitting lid) over medium heat for 2 minutes until   
     hot. Pour in 2 tablespoons of olive oil, tilting the pot   
     to coat the surface, then add the meatballs. Let cook   
     until they are golden halfway up the sides, occasionally   
     turning them when they easily release, adding extra oil   
     if needed, about 7 minutes.   
        
     Meanwhile, to another large bowl, add the greens, lemon   
     slices, cumin and remaining 2 tablespoons olive oil, and   
     season with salt; toss to coat the leaves, scrunching   
     them up as needed.   
        
     Smother the meatballs with the greens and lemon slices.   
     Cover, reduce the heat to medium, and cook until the   
     meatballs are cooked through and the greens tender, 12   
     to 13 minutes.   
        
     Use a soup ladle to scoop up the meatballs, resting them   
     on the greens, browned-side up and ladling any juices on   
     top of the meatballs and greens. Cut the remaining lemon   
     into wedges for serving, if desired.   
        
     By: Yasmin Fahr   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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