Yellow peppers lend beautiful colour and a burst of sweetness to this meal. Don't be intimidated by the amount of spinach—you'll be surprised by how much it wilts after steaming.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, mix together chicken, bread crumbs, 1/4 cup of the pesto and the salt (if using).
Firmly roll by 1 tbsp into balls.In large skillet, heat oil over medium heat. Add meatballs; cook, stirring occasionally, until browned, about 2 minutes. Add yellow pepper; cook, stirring occasionally, until meatballs are no longer pink inside, 3 to 6 minutes. Transfer meatballs and yellow pepper to separate plates.
In same skillet, add remaining pesto, garlic, lemon juice and pepper. Add half of the spinach; cover and cook for 1 minute. Stir, add remaining spinach; cover and cook for 1 minute. Uncover, stir and continue cooking until spinach is wilted. Add meatballs and yellow pepper; stir to combine. Stir in lemon zest. Serve with pasta.
Tip from The Test Kitchen: Use leftover meatball mixture to make cheesy meatball sub sandwiches. Split and toast soft French rolls and spoon in the meatball mixture. Top with mozzarella or provolone cheese and broil until melted and bubbly.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 393 mg
- Sugars 4 g
- Protein 25 g
- Calories 454
- Total fat 32 g
- Potassium 634 mg
- Cholesterol 88 mg
- Saturated fat 7 g
- Total carbohydrate 17 g
%RDI
- Iron 38
- Folate 72
- Calcium 18
- Vitamin A 108
- Vitamin C 185
