PESTO MEATBALLS WITH PEPPERS AND GREENS

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

450 g ⅓ cup ⅓ cup ½ tsp 2 tbsp 1 ground chicken panko bread crumbs prepared pesto, divided salt (optional) olive oil sweet yellow pepper, seeded and coarsely chopped cloves garlic, finely grated or pressed lemon zest lemon juice pepper bunches spinach (about 400 g total), trimmed

In large bowl, mix together chicken, bread crumbs, ¼ cup of the pesto and the salt (if using). Firmly roll by 1 tbsp into balls. In large skillet, heat

3

2 tsp 2 tbsp ½ tsp 2 oil over medium heat. Add meatballs; cook, stirring occasionally, until browned, about 2 minutes. Add yellow pepper; cook, stirring occasionally, until meatballs are no longer pink inside, 3 to 6 minutes.

Add remaining pesto, garlic, lemon juice and pepper. Add half of the spinach; cover and cook for 1 minute. Stir in remaining spinach; cover and cook for 1 minute. Uncover, stir and continue cooking until spinach is wilted. Add meatballs and yellow pepper; stir to combine. Stir in lemon zest. Serve with pasta.

PER SERVING about 454 cal, 25 g pro, 32 g total fat (7 g sat. fat), 17 g carb (4 g dietary fibre, 4 g sugar), 88 mg chol, 393 mg sodium, 634 mg potassium. % RDI: 18% calcium, 38% iron, 108% vit A, 185% vit C, 72% folate.