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grey round bowl with cilantro quinoa and three ground chicken meatballs with tomatillo sauce and cumin yogurt on top

Chicken Meatballs

tomatillos sauce, cilantro quinoa, cumin yogurt

STARS

Season lean and meaty ground chicken for optimal flavor before shaping it into large and yummy meatballs served in a fantastic sauce made with tangy tomatillos. Spoon it over cilantro-steamed quinoa and drizzle it with cumin yogurt sauce for the finishing touch.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  45 minutes
Active Time:  45 minutes
Ingredients

Tomatillo Sauce

  • 1 pound tomatillos, husks removed
  • 1 garlic clove, minced
  • 1 yellow onion, diced
  • 2 tablespoons canola oil, divided
  • 1 garlic clove, minced
  • 1 jalapeño, diced
  • 1/2 teaspoon cumin
  • 1 15-ounce can diced tomatoes
  • 2 teaspoons agave
  • 1 bunch collard greens, shredded
  • Salt and pepper to taste

Meatballs

  • 2 eggs
  • 1/2 cup quick oats
  • 1/2 cup crumbled queso fresco
  • 1/2 cup cilantro, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pounds ground chicken

Cilantro Quinoa

  • 1 cup white quinoa
  • 1 cup cilantro
  • 2 scallions, chopped
  • 2 tablespoons olive oil
  • 4 tablespoons water
  • 1 garlic clove, peeled
  • Salt and pepper to taste

Cumin Yogurt

  • 1 cup plain yogurt
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • Salt and pepper to taste
Directions
1
Preheat the oven to 400°F.
2
Toss the tomatillos, garlic, onion and 1 tablespoon oil on a baking sheet and roast until softened, about 15 minutes.
3
Reduce the oven to 350°F.
4
In a large bowl, whisk together the eggs, oats, queso fresco, cilantro, garlic, cumin, salt and pepper. Fold in the ground chicken until just combined.
5
Shape the meat mixture into 1 1/2-inch meatballs and arrange on a baking sheet. Roast until cooked through, about 15-20 minutes.
6
Heat a large skillet over medium heat with 1 tablespoon canola oil. Add the garlic and jalapeños and cook for 2 minutes. Add the cumin and roasted tomatillos and onions. Smash the tomatillos with a spoon to break them up. Add the canned tomatoes, salt and pepper and bring to a simmer. Stir in the agave and collard greens and simmer until the greens are wilted. Remove from the heat.
7
Place the quinoa, 2 cups of water, salt and olive oil in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. 
8
Make the cilantro sauce for the quinoa: In a blender, combine the cilantro, scallions, olive oil, water, garlic and a pinch of salt. Purée until smooth, then fold the cilantro mixture into the cooked quinoa.
9
Combine the cumin yogurt ingredients in a bowl. Purée in a blender if you like a very smooth consistency. 
10
To serve, divide the cilantro quinoa between plates. Top with meatballs, tomatillo sauce and cumin yogurt.

Chicken Meatballs

tomatillos sauce, cilantro quinoa, cumin yogurt

STARS

Season lean and meaty ground chicken for optimal flavor before shaping it into large and yummy meatballs served in a fantastic sauce made with tangy tomatillos. Spoon it over cilantro-steamed quinoa and drizzle it with cumin yogurt sauce for the finishing touch.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  45 minutes
Active Time:  45 minutes
Servings:  4

Ingredients

Tomatillo Sauce

  • 1 pound tomatillos, husks removed
  • 1 garlic clove, minced
  • 1 yellow onion, diced
  • 2 tablespoons canola oil, divided
  • 1 garlic clove, minced
  • 1 jalapeño, diced
  • 1/2 teaspoon cumin
  • 1 15-ounce can diced tomatoes
  • 2 teaspoons agave
  • 1 bunch collard greens, shredded
  • Salt and pepper to taste

Meatballs

  • 2 eggs
  • 1/2 cup quick oats
  • 1/2 cup crumbled queso fresco
  • 1/2 cup cilantro, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pounds ground chicken

Cilantro Quinoa

  • 1 cup white quinoa
  • 1 cup cilantro
  • 2 scallions, chopped
  • 2 tablespoons olive oil
  • 4 tablespoons water
  • 1 garlic clove, peeled
  • Salt and pepper to taste

Cumin Yogurt

  • 1 cup plain yogurt
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • Salt and pepper to taste

Directions

1
Preheat the oven to 400°F.
2
Toss the tomatillos, garlic, onion and 1 tablespoon oil on a baking sheet and roast until softened, about 15 minutes.
3
Reduce the oven to 350°F.
4
In a large bowl, whisk together the eggs, oats, queso fresco, cilantro, garlic, cumin, salt and pepper. Fold in the ground chicken until just combined.
5
Shape the meat mixture into 1 1/2-inch meatballs and arrange on a baking sheet. Roast until cooked through, about 15-20 minutes.
6
Heat a large skillet over medium heat with 1 tablespoon canola oil. Add the garlic and jalapeños and cook for 2 minutes. Add the cumin and roasted tomatillos and onions. Smash the tomatillos with a spoon to break them up. Add the canned tomatoes, salt and pepper and bring to a simmer. Stir in the agave and collard greens and simmer until the greens are wilted. Remove from the heat.
7
Place the quinoa, 2 cups of water, salt and olive oil in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. 
8
Make the cilantro sauce for the quinoa: In a blender, combine the cilantro, scallions, olive oil, water, garlic and a pinch of salt. Purée until smooth, then fold the cilantro mixture into the cooked quinoa.
9
Combine the cumin yogurt ingredients in a bowl. Purée in a blender if you like a very smooth consistency. 
10
To serve, divide the cilantro quinoa between plates. Top with meatballs, tomatillo sauce and cumin yogurt.