Chicken, Spinach, Ricotta, and Hazelnut Balls: A Taste of Autumn

There’s something incredibly comforting about creating a dish that feels both wholesome and elegant. I remember one crisp autumn afternoon, the air filled with the scent of fallen leaves, I was experimenting in my kitchen, trying to find a light yet satisfying lunch. I had leftover roasted chicken and a mountain of fresh spinach from the farmer’s market. The idea of combining them with creamy ricotta and the earthy crunch of hazelnuts sparked a delicious inspiration. The result was these delightful Chicken, Spinach, Ricotta, and Hazelnut Balls, a perfect bite of autumn that I knew I had to share.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 2
• Yield: Approximately 8-10 balls
• Dietary Type: High Protein

Ingredients

• 2 chicken breasts
• 700 g fresh spinach (large leaf)
• 2 teaspoons honey
• 2 tablespoons ricotta cheese
• 20 hazelnuts, crushed
• 4 sprigs tarragon
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Equipment Needed

• Steamer
• Large pot or saucepan
• Colander
• Chopping board
• Knife
• Pestle and mortar (optional, for crushing hazelnuts)
• Large mixing bowl
• Plate

Instructions

1. Begin by steaming the chicken breasts for 30 minutes, or until cooked through. This gentle cooking method helps to keep the chicken moist.
2. While the chicken is steaming, prepare the spinach. Remove the middle stem from each leaf, then wash and drain the spinach thoroughly. This is crucial for removing any grit.
3. Reserve 20 nice-looking spinach leaves (or more if you have small leaves). These will be used to wrap the chicken balls.
4. Cook the reserved spinach leaves in boiling water for 30 seconds each, 3 or 4 at a time (to avoid damaging them). Immediately after cooking, lay them flat on a plate to cool. This prevents them from clumping together.
5. Cook the rest of the spinach in a little water with a lid for 4-5 minutes, or until wilted. The lid helps to steam the spinach evenly.
6. Once cooked, drain the spinach very well, pressing out any excess water. Then, chop the spinach with a knife.
7. Once the chicken is cooked and slightly cooled, separate the chicken with your hands as much as possible. This will help to create a finer texture. Finish by cutting the chicken with a knife into small pieces.
8. Crush the hazelnuts in a pestle and mortar or by placing them in a bag and gently crushing them with a rolling pin. You want a coarse texture, not a fine powder.
9. Tear the tarragon leaves into small pieces. Tarragon adds a delicate anise-like flavor that complements the other ingredients.
10. In a large mixing bowl, mix the shredded chicken, chopped spinach, crushed hazelnuts, tarragon, ricotta cheese, and honey. Season generously with salt and pepper to taste.
11. With your hands, form the mixture into balls of any size you like! Small for snacks or starters, or larger for a meal.
12. Envelop each ball delicately in a reserved spinach leaf, using the leaf to completely cover the chicken mixture.
13. This dish can be prepared in advance. Just before serving, steam the spinach-wrapped chicken balls for 3 minutes to gently warm them through.
14. Finish with a sprinkle of sesame seeds on top for added texture and flavor.
15. Serve immediately. I like to serve this dish with rice, but quinoa or couscous would also be delicious.

Expert Tips & Tricks

• For a smoother texture, you can pulse the cooked chicken in a food processor for a few seconds. Be careful not to over-process it into a paste.
• If your spinach is particularly watery, squeeze it out thoroughly with a clean kitchen towel before chopping. This will prevent the chicken balls from being too soggy.
• To add a bit of spice, try adding a pinch of red pepper flakes to the chicken mixture.
• If you don’t have fresh tarragon, you can substitute dried tarragon, but use only about 1/2 teaspoon, as dried herbs have a more concentrated flavor.
• The honey can be adjusted to taste. If you prefer a less sweet flavor, reduce the amount of honey or omit it altogether.

Serving & Storage Suggestions

These Chicken, Spinach, Ricotta, and Hazelnut Balls are best served warm, right after steaming. They make a wonderful light lunch, appetizer, or even a side dish.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can steam them again for a few minutes, or gently microwave them until heated through. Be careful not to overheat them, as the spinach can become mushy.

Freezing is not recommended, as the texture of the spinach and ricotta may change upon thawing.

Nutritional Information

Here’s an estimate of the nutritional information per serving (approximately 4-5 balls):

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	120mg	40%
Sodium	450mg	19%
Total Carbohydrate	25g	9%
Dietary Fiber	10g	40%
Sugars	9g
Protein	45g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Cheese Variations: Try using goat cheese or feta cheese instead of ricotta for a tangier flavor.
• Nut-Free Option: If you have a nut allergy, you can omit the hazelnuts or substitute them with toasted sunflower seeds or pumpkin seeds.
• Herb Variations: Experiment with different herbs such as parsley, dill, or chives in place of tarragon.
• Vegetarian Option: Replace the chicken with cannellini beans or cooked lentils for a vegetarian version.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the chicken mixture for a spicy twist.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Yes, you can prepare the chicken balls and wrap them in spinach leaves ahead of time. Store them in the refrigerator and steam them just before serving.

Q: Can I bake these instead of steaming them?
A: Yes, you can bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through.

Q: What if I don’t have fresh spinach?
A: You can use frozen spinach, but be sure to thaw it completely and squeeze out any excess water before using it.

Q: Can I use ground chicken instead of chicken breasts?
A: Yes, you can use ground chicken, but you may need to adjust the cooking time.

Q: Are these gluten-free?
A: Yes, this recipe is naturally gluten-free, as it does not contain any gluten-containing ingredients.

Final Thoughts

I truly hope you’ll try these Chicken, Spinach, Ricotta, and Hazelnut Balls. They’re a delightful combination of flavors and textures that are sure to impress. Feel free to experiment with different variations and substitutions to make them your own. And if you do, please share your feedback and experiences! These savory bites pair beautifully with a crisp glass of white wine or a light, refreshing salad. Happy cooking!