Chicken Meatballs w/veggies + gravy
Source of Recipe
from debbie via debbie's hen house
Chicken Meatballs w/veggies + 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 salt
1/2 teaspoon ground black pepper
2 teaspoons dried parsley, or 2 Tbsp freshly chopped
2 Tablespoons fresh finely minced onion
1/2 teaspoon And 1/2 teaspoon poultry seasoning, divided
4, 16 ounce cans chicken broth
2, 16 ounce each bags mixed stir-fry vegetables
6 Tablespoons flour
1 pound cooked linguini, wide noodles or rice
1 Tablespoon Minors low salt chicken stock
Place ground chicken, eggs, bread crumbs, salt, pepper,
parsley, fresh onion, and 1/2 teaspoon poultry seasoning
in a mixing bowl.
Mix with hand mixer.
Cover chill for 4 to 6 hours, or overnight.
Chilling meatballs makes sticky meat easier to handle.
Heat oven to 350 degrees F.
Coat jelly roll pan with cooking spray.
Roll meatballs and place on jelly roll pan.
If meat is sticky, keep hands moist with cool water.
Bake for 20 minutes; set aside.
Place 3 cans chicken broth and the other 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 linguini, wide noodles or cooked rice.
Makes 6 servings.
note:
I used linguini and served the meal with hot buttermilk
biscuits and salad.
|
|
member logon
