One-Pot Chicken Meatballs with Greens

The magic didn't work for us with the sort of Greek Flavored Dish. One-Pot Chicken Meatballs with Greens was OK but not fabulous. I doubt we will make it again. But if Greek food is your thing and you like Chicken Meatballs, go for it!

One-Pot Chicken Meatballs with Greens 
New York Times
 
An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything.
 
INGREDIENTS
Yield:4 servings
 

½      cup panko bread crumbs
⅓      cup full-fat thick yogurt (preferably Greek or Icelandic)
2       garlic cloves, minced or grated
2       scallions, white and light green parts thinly sliced
2       teaspoons dried oregano
¼      teaspoon crushed red pepper
Salt
1       pound ground chicken
¼      cup olive oil, plus more as needed
1       pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
1       lemon, halved, ½ thinly sliced
1       teaspoon ground cumin
 
 
PREPARATION
 
1. In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.

2. Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.

3. Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. 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.

4. Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.

5. Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.

6. Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.