chicken meatballs over peas and creme fraiche
I’m obsessed with meatballs. Why? Because they’re delicious little flavor bombs—and the ultimate portion-control hack. Toss a few into a salad, layer them over creamy pea purée (like this), or pile them onto pasta or rice for a heartier meal.
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Why You Must Make This:
✔️ Perfect for meal prep
✔️ So much flavor (hello feta + saffron + lime!)
✔️ Freezer-friendly
✔️ Fancy enough for guests, easy enough for Tuesday night
Bonus: I always double this recipe and freeze half. That way, I’ve got perfect meatballs ready for snacks, grain bowls, you name it. Trust me—you’ll wish you made extra.
Ingredients
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1 lb. high quality ground organic chicken
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1 medium onion, finely chopped
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4 fresh garlic cloves, minced
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1 cup bread cut in small cubes (or gluten free)
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½ cup feta cheese
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1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
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zest of one fresh lime
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1 egg, beaten
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¼ tsp kosher salt
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½ tsp ground black pepper
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1 tsp saffron
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½ cup extra virgin olive oil
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2 cups frozen peas
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1 tsp salt, divided
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1 tbsp olive oil
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1 garlic clove, minced
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½ tbsp fresh lime juice
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3 tbsp mint leaves, coarsely chopped
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creme fraiche (for garnish)
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Staub Cast Iron Skillet — holds heat perfectly for searing and simmering meatballs
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Vitamix A3500 Blender — creates ultra-smooth pea purée
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Anchor Hocking Glass Mixing Bowls — chic French style for prep and serving
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Handmade Olive Wood Spatula — elegant for stirring and plating
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Aspen Porcelain Low Bowls — timeless, perfect for shallow plating of this dish
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Cutipol GOA Matte Gold Flatware — sleek + elegant pairing for a luxe table
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Riedel Stemless Wing White Wine Glasses — for an easygoing yet chic pairing with the dish
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Large Oval Platter — for a rustic-luxe way to present the meatballs family-style
Meatballs
Pea Puree
Items to Elevate Your Meatball Experience!
For Cooking:
For Serving
Directions
Make the Meatballs
In a big bowl, mash together chicken, onion, garlic, bread, feta, spinach, egg, lime zest, saffron, salt + pepper. Use your hands—it’s the best tool.
💡 Pro tip: Cook a small test meatball first to taste for seasoning. Adjust if needed. Do a taste test by taking a spoonful of the mixture and cooking it on the pan for a couple of minutes on each side. Taste and make any adjustment necessary to the spices.
Shape into evenly sized meatballs (any size works—just keep them consistent). Line them up on a plate or baking dish and pop in the fridge while you prep the pea purée.
When ready to cook: heat olive oil in a large skillet over medium-high. Sear the meatballs, turning to brown on all sides. Lower heat and cook through (cut one open to check).
Pea Puree
Bring 1 cup water to a boil in a small pot. Add peas + ½ tsp salt and cook until bright green (about 3 min). Drain, reserving the cooking liquid.
In a skillet, sauté garlic in olive oil until fragrant (about 3 min). Set aside.
To a blender: add half the peas, lime juice, remaining salt, pepper, reserved cooking liquid, garlic + oil, and mint. Blend until creamy.
Plate It
Swoosh the pea purée onto plates. Add a dollop of crème fraîche and swirl it through. Top with those golden meatballs. Serve and enjoy every bite.