RACHAEL RAY CHICKEN MEATBALLS WITH SPINACH RECIPES

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BABY GREEK MEATBALLS AND RICE PILAF WITH FETA AND SPINACH ...



Baby Greek Meatballs and Rice Pilaf with Feta and Spinach ... image

Rachael pairs crispy, juicy meatballs with a "spanikopita" rice pilaf with feta and spinach in this Greek-style, family-friendly dinner.

Provided by Rachael Ray

Number Of Ingredients 46

1 ½ pounds ground lamb or beef
Salt and pepper
1 lemon
About ¾ cup panko or homemade breadcrumbs
About ? to ½ cup water or milk
1 egg
lightly beaten
1 tablespoon fresh oregano
chopped
or 1 teaspoon dried
A handful of fresh parsley
finely chopped
plus a bit for garnish
1 teaspoon red pepper flakes
2 cloves garlic
finely chopped or grated
1 tablespoon EVOO
plus non-aerosol olive oil spray
2 tablespoons EVOO
2 tablespoons butter
1 small white onion or large shallot
finely chopped
4 cloves garlic
chopped or crushed
Salt
Pepper or red pepper flakes
½ cup orzo pasta or broken spaghetti
½ cup white wine
1 ½ cups white rice
½ cup walnuts
chopped
2 cups chicken stock or broth
1 tablespoon lemon zest
1 tablespoon fresh oregano
or 1 teaspoon dried
6 cups fresh spinach leaves
stemmed and chopped
or 1 pound defrosted frozen spinach
wrung dry
1 cup Greek feta
drained and finely crumbled
1 cup Greek yogurt
optional
1 cup combined chopped mint
parsley and dill
Juice of 1 lemon

Steps:

  • Preheat oven to 425°F and line a baking sheet with foil and parchment for easy cleanup
  • For the Greekballs, place meat in bowl and season with salt, pepper and 2 teaspoons of lemon zest
  • Add breadcrumbs and moisten with water or milk, add egg, oregano, parsley, red pepper and garlic
  • Let stand 5 minutes for breadcrumbs to soften, then mix well and form 24 small oval or egg-shaped meatballs and arrange on baking sheet
  • Halve the lemon used for zest and place on tray with meatballs
  • Spray lightly and evenly with olive oil and bake 10 to 12 minutes until evenly browned
  • Meanwhile, for the pilaf, heat 2 tablespoons EVOO, 2 turns of the pan, in a 3-quart pot or pan with tight-fitting lid over medium heat and add butter to melt
  • Add onion or shallot, garlic, salt and black or red pepper, stir 2 minutes to soften, then add orzo and toast the pasta until deeply golden
  • Add wine and let it evaporate, add rice, walnuts, lemon zest, oregano and stock and bring to boil
  • Cover, reduce heat to low and simmer 15 minutes
  • Wilt in fresh spinach or stir in defrosted spinach
  • Add feta and yogurt (if using), herbs and juice of ½ lemon
  • Adjust salt and pepper
  • Listicle: Rachael Ray Cast Iron Cooking Combo Top meatballs with juice of remaining ½ lemon
  • Serve pilaf in large or individual bowls with meatballs nested in rice

MEATBALLS WITH RED CURRANT SAUCE | RACHAEL RAY | RECIPE ...



Meatballs With Red Currant Sauce | Rachael Ray | Recipe ... image

Rachael pairs a super-flavorful "glazy-gravy" version of classic English red currant sauce with tender, juicy beef-and-pork meatballs.

Provided by Rachael Ray

Number Of Ingredients 32

4 meaty pieces of bacon
finely chopped or minced
1 ½ pounds ground beef 80%
Salt and pepper
½ pound ground pork or pork sausage
1 cup breadcrumbs (panko or homemade)
toasted
8 leaves sage
thinly sliced or chopped
or 2 teaspoons dried rubbed sage
1 tablespoon thyme
finely chopped
or 1 teaspoon dried
1 egg
3 tablespoons grated onion or shallot
2 large cloves garlic
grated or chopped
1/8 teaspoon freshly grated nutmeg
EVOO spray
3 tablespoons butter
3 tablespoons EVOO
2 shallots
finely chopped
2 cloves garlic
grated or chopped
Salt and fine black pepper
1 ½ cups dry sherry
About ¼ cup Worcestershire sauce
About 2 tablespoons prepared yellow English mustard or 2 teaspoons Coleman's dry hot English mustard
2 cups beef brodo or stock or consomme
1 cup red currant jelly
2 teaspoons blood orange zest or lemon zest

Steps:

  • For the meatballs, heat the oven to 400°F, with rack at center
  • To a large bowl, add and combine bacon, beef seasoned with salt and pepper, pork or pork sausage, breadcrumbs, herbs, egg, onion, garlic and nutmeg
  • Roll into 1 ½-inch balls, arrange on parchment-lined baking sheet and spray lightly with oil
  • Roast about 18 minutes, then add to sauce (see below)
  • For the sauce, heat butter and EVOO in saucepot over medium heat
  • Add shallots and garlic, season with salt and pepper and soften a couple minutes
  • Add sherry and reduce by half, 7 to 8 minutes
  • Add Worcestershire, mustard and brodo and reduce to about ¾ to 1 cup, about 20 minutes
  • Stir in jelly and zest, then strain or pass through a sieve
  • Place meatballs in bowl or serving dish
  • Brush with sauce and pass remainder at table
  • Puddle up some mashed potatoes on plate or in shallow bowl and make a well
  • Add meatballs and pass sauce

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