Name: Chicken Meatballs with Spinach
Prep time: 65 min
Cook time: 25 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 cups Eva® Hydroponic Baby Spinach; 1 1/2 cups chicken breast, ground; 1/2 cups onion, finely chopped; 1/4 cups almonds, toasted and chopped; 1/4 cups spearmint, only leaves, finely chopped; 1 teaspoon garlic powder; 2 tablespoons cornstarch; 1 egg; 6 tomatoes, boiled, for the broth; 1/4 onions, boiled; 1 clove garlic, boiled; 2 tablespoons chipotle chile in adobo sauce; 3 cups chicken broth; 1/4 bunches epazote, only leaves; salt, to season; pepper, to season; spearmint, for garnish

Preparation

40 mins

25 mins

Low

Cut the Hydroponic Baby Spinach Eva® into strips, then place in a bowl and add the ground chicken breast, onion, almond, mint, garlic powder, cornstarch, egg, and enough salt and pepper. Mix very well until completely integrated. Take a portion of the mixture, form balls the size of a ping-pong ball with your hands, and repeat until the mixture is finished. Refrigerate the chicken meatballs until use.