By Chef Ella Freyinger

April 2021

4 Servings


  • 1 pound ground chicken
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ¼ cup pitted picholine olives, roughly chopped (can use any briny green olive)
  • 1 ½ cup steamed greens, liquid strained and roughly chopped (fresh or frozen)
  • 1 tsp herbs de Provence
  • ¼ cup chopped parsley
  • 2 eggs
  • ¼ cup quinoa flakes (or plain breadcrumbs)
  • Olive oil
  • 1 ½ tsps Kosher salt
  • 1, 24 oz can whole peeled tomatoes
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • ¼ cup dry white wine
  • ¼ cup pitted picholine olives,
    cut in half lengthwise


  • Place a skillet over medium heat. Add 1 tbsp of olive oil and shallots. Sauté until translucent and beginning to caramelize around the edges, about 5 minutes. Add garlic and sauté for 1 minute. Transfer to a plate to cool.
  • In a medium bowl place the ground chicken, cooled onion mixture, ¼ cup olives, greens, herbs de Provence, parsley and kosher salt. Gently fold together. Add the egg and quinoa flakes. Fold again to combine. Make sure to mix lightly as this will create light and tender meatballs.
  • Heat a cast iron skillet over high heat.
  • Take about 3 tbsp of the meatball mixtures and lightly roll into a ball. Continue with the remaining mixture.
  • Heat 3 tbsp olive oil in the skillet. Working in batches, add the meatballs and cook 2 minutes per side until deep brown. Set aside.
  • Preheat the oven to 450° F.
  • Strain the tomatoes, reserving the liquid.
  • Place the tomatoes on a parchment lined baking sheet, drizzle liberally with olive oil and salt. Toss to coat. Cook in the oven for 20 minutes, until the tomatoes begin to caramelize.
  • In a medium saucepan heat 2 tbsp olive oil. Add shallots and garlic cooking for 3-4 minutes or until translucent. Add wine and reserved tomato liquid and bring to a simmer. Add olives and roasted tomatoes. Cover and cook at a gentle simmer for 20 minutes.
  • Transfer the tomato sauce into the skillet where the meatballs were cooked. Arrange the meatballs in a single layer over the tomato sauce. Place the skillet into the oven and cook for 20 minutes until the meatballs are cooked through and the sauce has reduced.
  • Enjoy!