Colored Chicken Meatballs

Ingredients

• Chicken breast — 1 lb
• Onion — 3.5 oz
• Beet — 5.25 oz
• Carrot — 5.25 oz
• Spinach — 3.5 oz
• Water — 1.75 fl_oz
• Salt
• Black pepper

Steps

1. Prepare vegetable purees (variant 1, recommended): separately blend the spinach until smooth, then rinse the blender and blend the beet until smooth, and finally blend the carrot until smooth; set the purees aside.
2. Variant 1 assembly (recommended): add the onion and your chosen vegetable puree (spinach or beet or carrot) to the raw chicken breast in the blender and process until the mixture is a smooth, creamy paste; season with salt and black pepper and mix briefly to combine.
3. Do not use a meat grinder for this mixture—the blended mass will be too soft for a grinder.
4. Variant 2 (faster): place the raw chicken, onion, and the raw vegetable(s) you want to use into the blender together, add about 1.7 fl oz of water to adjust texture, and blend to a smooth, creamy mass; season with salt and black pepper.
5. Transfer the blended mixture to a piping bag or spoon it and portion into round meatballs on a plate or into an ice-cube tray for freezing.
6. Cooking option A — poach: bring a pot of salted water to a gentle simmer, drop in the meatballs and, once they float, simmer for 5–7 minutes until cooked through.
7. Cooking option B — steam: steam the meatballs for 8–10 minutes until cooked through.
8. Storage option — freezing: place portions in an ice-cube tray or on a tray, freeze for 4–6 hours, then transfer frozen portions to a sealable container or bag to use later as meal-prep portions.