CHICKEN SPINACH MEATBALLS

CHICKEN SPINACH MEATBALLS 1. Preheat oven to 350 F. In a large pot over medium heat, add 2 tbsp extra-virgin olive oil. When shimmering, add 2 chopped leeks (white and light green parts). Cook until soft and translucent, 5 minutes. To the pot, add ½  lb (8 oz) spinach. Turn heat to low and let wilt (do not overcook) turning spinach occasionally. Set aside to cool 2. In the bowl of a food processor, add 2 lbs ground chicken + 1 C bread crumbs + 1 C grated parmesan + 2 large eggs + 1 tbsp kosher salt. When spinach mixture is cool, add ⅓  to the chicken mixture. Gently mix to combine ingredients 3. Spread 2 tbsp extra-virgin olive oil onto a rimmed baking sheet. Shape chicken mixture into 8 balls and place on baking sheet turning in oil to coat. Bake 30 minutes, turning occasionally to brown all sides 4. Meanwhile, place remaining spinach mixture into the (clean) food processor and puree adding ¼ C extra-virgin olive oil + juice of ½  lemon (1 tbsp). Season to taste with kosher salt 5. To serve, place spinach puree on a plate and a meatball on top. Garnish with cracked black pepper and Parmesan. Serves 8.