One-Pot Chicken Meatballs With Greens 

Made as directed. Bland. It’s basically steamed meatballs and wilted greens. Not good. Needs acid. Maybe a white wine deglaze or finish with a good vinegar.

Definitely echo others in recommending you deglaze with white wine before adding the greens. Also threw in a pad of butter and Trader Joe’s umami seasoning, which I do for almost all recipes these days and can’t recommend enough. An easy weeknight keeper!

I’ve made this recipe multiple times and played around with the greens each time. First, I followed as written. The second time, I substituted in bok choy for the chard. Most recently, for convenience, I used two bags of mixed greens from Trader Joe’s. As others have mentioned, the moisture left from washing your greens helps make the delicious pan sauce from the drippings. If using pre-washed greens, definitely add in a little moisture to help deglaze the pan. Each time, it was delicious!

This was surprisingly good, will definitely make again, though I might try a different green just for a change. The best part of this recipe was the tip on oiling your hands to make the meatballs - I have hated/avoided working with ground poultry forever, since it's basically glue. This was the first time I have not had the stuff just make sticky blobs. Genius!

I made this recipe tonight. The meatballs were good, not great. The rainbow chard was just ok. I wouldn’t make this recipe again. The chicken zucchini meatball recipe on this app is far better. I made the recipe as written and made no substitutions.

printout incomplete Step 3 - 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. iNGREDIENTS: 1pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons

6/23/24 made with Swiss chart and cannellini beans. Great meal. Consider using kale.

This was simply delicious! After reading the other comments I added an egg to the meatball mix and refrigerated them for a couple of hours. They held together nicely. Before adding the kale to the pot I added a can of cannellini beans, sprinkling them with cumin, garlic powder and lemon juice. I then proceeded with the recipe as written.

Wow, is this delicious. The flavor of the chard with lemon and cumin is really good, and the meatballs are superb. This is a keeper, for sure. I deglazed the pan with about 1/4 c of Chard. Couldn’t waste all the yummy bits at the bottom.

Add white beans and chicken stock?

I loved this recipe! Added an egg to help bind the meatballs as others have suggested and it worked perfectly. Went overboard on the chard which was also a great suggestion. Otherwise cooked it exactly per the recipe and everyone loved it! An adding this to heavy rotation.

Delicious. Recommend adding more red pepper and a splash of fish sauce to the ground meatball mixture. I used ground turkey and laid the lemon slices on top of the meatballs before adding the chard on top. Deglazed with Pinot Grigio and lemon juice. Served it with tzatziki - it was a big hit!

This was very good and easy, especially if you’re working with a partner to speed through the chopping. Don’t be fooled and skimp on the chard… I opted for one bunch of chard because it seemed like enough, but of course it cooked down and I was wishing I had more.

Delicious and very richly flavored. I made my meatballs a little smaller so there were more of them, and my greens were still a bit wet from washing them when they went in the pot, which helped make a little bit of sauce, though a bit more would have been even better. Maybe add a 1/4 of stock with the greens next time? The moisture I had was enough to deglaze, though. We'll definitely be making this again!

Absolutely delicious!!! Used rainbow chard and loved the bit of color it added. Lemony, healthy goodness!