1 small bunch of kale
5 garlic cloves
454 grams of ground chicken
1 tsp sugar
1/2 tsp ground cumin
1/2 tsp red chili powder
1/2 tsp herbs de Provence
1 tblsp olive oil
1 small bunch of parsley, chopped
1 piece of toast, crumbled
2 tblsp olive oil
In a small food processor, pulse the kale, shallots, and the garlic.
In a large bowl add the ground chicken, salt, pepper, sugar, ground cumin, red chili powder, and herbs de Provence. Mix well with gloved hands. Add the kale mixture, 1 tblsp olive oil, chopped parsley and the breadcrumbs. Combine well and shape into desired meatball size. Place onto a large plate.
In a deep, heavy skillet, heat up 2 tblsp olive oil and add the meatballs. Fry until bottoms are golden and then turn until evenly browned.
Add your favourite pasta sauce (I use my homemade Arrabiata sauce) and cook meatballs another 15-20 minutes. Serve with pasta or with some crusty bread, enjoy! 🙂