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fresh - Chicken Meatballs w/gravy

Source of Recipe

from debbie, a debbie's hen house member


List of Ingredients

fresh - Chicken Meatballs w/gravy

2 pounds freshly ground boneless chicken breasts (I grind my own;
your butcher will do for you)
2 eggs
2-1/2 cups fresh ground bread crumbs
1/2 teaspoon each salt and pepper
2 tablespoons fresh chopped parsley (you can use 2 teaspoons dried
parsley)
2 tablespoons fresh finely minced onion
1 teaspoon poultry seasoning (divided)
4 cans Swanson chicken broth
2 (16-oz each) bags mixed stir-fry vegetables
6 tablespoons flour
1 pound linguini, cooked rice or wide noodles
1 tablespoon Minors low salt chicken stock

Pam spray jelly roll pan.
Preheat oven on 350°F.
Place first 6 ingredients in mixing bowl and add 1/2-teaspoon
poultry seasoning. Mix with hand mixer, cover chill for 4 to 6
hours, or overnight. Chilling meatballs makes sticky meat easier to
handle. Roll meatballs. Spray a baking sheet with nonstick cooking
spray, roll meatballs and place on prepared pan. If meat is sticky,
keep hands moist with cool water. Bake at 350°F. for 20 minutes; set
aside.
Place 3 cans chicken broth and 1/2 teaspoon poultry seasoning into a
6-quart saucepan. Add meatballs and vegetables. Simmer for 20
minutes. Whisk flour into fourth can of chicken broth until smooth.
Pour into simmering stew and stir to thicken. Serve over choice of
linguini, cooked rice, or wide noodles. I used linguini and served
the meal with hot buttermilk biscuits and salad.
Serves 6


Recipe