One day, faced with the type of boredom that tends to attack the ungainfully unemployed (after having been unceremoniously laid off from my job of four and a half years), I found myself wandering aimlessly around my kitchen in a stupor. What to cook . . . what to cook?
After rummaging around in my refrigerator, freezer and cupboards and pulling out ingredients that I imagined would work well together, I managed to compose a melange of flavors that did, indeed, blend together in a symphony of culinary triumph. Well, at least I thought they did. The end result was the Bacony-Cheesy Chicken Meatballs.
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1 medium onion, finely chopped
3 Tbsp. minced garlic
1 lb. ground chicken
10 ozs. frozen chopped spinach, defrosted
8 slices of turkey bacon, cooked and crumbled
4 ozs. Basil and tomato crumbled feta
1 Tbsp. grill seasoning (recommended: McCormick Montreal Seasoning)
Extra-virgin olive oil
Preheat the oven to 400°F. Combine onions and minced garlic. Squeeze the water out of the spinach until completely dry. Mix together chicken, spinach, bacon, feta and grill seasoning to the bowl, along with a liberal drizzle of extra-virgin olive oil. DON’T OVERMIX. Form mixture into balls. Place the meatballs on a nonstick cookie sheet and bake 15 to 18 minutes until they are golden or until juices run clear.