Name: Fried Chicken Meatballs with Collard Greens
Total time: 30 min
Yield: Serves 2–4
Ingredients: ½ teaspoon smoked paprika; ¼ teaspoon coarse (granulated) onion powder; 2 teaspoons extra-virgin olive oil; 1½ pounds ground chicken; pinch dried marjoram; 1 bunch collard greens or kale (about 1 pound); ¼ teaspoon coarse (granulated) garlic powder; ¼ teaspoon rubbed sage; pinch ground black pepper; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; pinch ground cloves; ¼ teaspoon salt; ¼ teaspoon ground black pepper; pinch ground cayenne pepper; ½ teaspoon salt; ½ cup water; 1 clove garlic; ½ teaspoon ground black pepper; 3 tablespoons tapioca starch

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

I don’t feel like I need to do a hard sell on a recipe called “Fried Chicken Meatballs,” but since this space needs to be filled with words, here goes: These are super easy to make. They taste like fried chicken without the annoying deep frying and pesky bones getting in the way. They’re scrumptious straight out of the oven, but are also awesome at room temperature for picnics, and they freeze/reheat like champs.