Infuse Issue 6 December 2018 | Page 9

Savory Chicken Meatballs
with Roasted Grapes
MAKES 4 SERVINGS
1 pound/450g ground chicken
1 cup finely chopped Swiss chard leaves
3-4 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh chives
1 Tbsp finely chopped fresh parsley, plus extra for garnish
1/2 cup walnuts, ground into flour using a food processor
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp crushed red pepper flakes (optional)
2 cups red or purple grapes, washed and patted dry
Images courtesy of
Lucy Schaeffer
© Dietitian Connection
• Preheat the oven to 350˚F/180˚C. Line a rimmed baking
sheet with parchment paper.
• Combine all the ingredients except for the grapes in a large
bowl. Do not overmix. (You may want to use your hands
here; lightly mist them with oil spray beforehand so the
mixture doesn’t stick.)
• Form the meatballs into 16 golf-ball-size balls, keeping
them light and fluffy. If necessary, reapply oil spray to your
hands to prevent sticking. Place on the prepared baking
sheet and bake for 15 to 20 minutes.
• While the meatballs are cooking, add the grapes to a
separate bowl and mist with oil spray, tossing to coat
evenly. Sprinkle with a dash of optional salt and pepper.
Set aside.
• During the last 10 to 12 minutes of the meatballs cooking
in the oven, remove the baking sheet, and scatter on
the seasoned grapes. Place back into the oven until the
meatballs are finished cooking and the grapes are roasted
and slightly puckered.
• Garnish with chopped parsley or basil and walnuts.
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Infuse | December 2018