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The simplest way to make meatballs healthier? Simply change up the meat! Healthy Chicken Meatballs use lean yet juicy and flavorful chicken instead of beef, cutting down on the fat. Each meatball is still herbaceous and flavorful, ready to be served with a thick, savory, creamy gravy atop a bed of fluffy mashed potatoes. Best of all, Healthy Chicken Meatballs won't eat up your kitchen time as they are ready in less than half an hour, so you can focus on eating them up instead!
The simplest way to make meatballs healthier? Simply change up the meat! Healthy Chicken Meatballs use lean yet juicy and flavorful chicken instead of beef, cutting down on the fat. Each meatball is still herbaceous and flavorful, ready to be served with a thick, savory, creamy gravy atop a bed of fluffy mashed potatoes. Best of all, Healthy Chicken Meatballs won't eat up your kitchen time as they are ready in less than half an hour, so you can focus on eating them up instead!
Ingredients
- 1 pound ground chicken
- 1/3 cup onion chopped
- 1 large egg beaten
- 1/4 cup plain breadcrumbs
- 1 1/2 teaspoons garlic chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon fresh nutmeg
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 2 tablespoons heavy cream
- flat-leaf parsley to taste, chopped, for garnish
- mashed potatoes to taste, cooked and hot, for serving
- lingonberry jam optional, to taste, for serving
Directions
- Combine the chicken, the onion, the egg, the breadcrumbs, the garlic, the allspice, and the nutmeg in a bowl.
- Season the chicken mixture with the salt and the pepper.
- Form the mixture into 10 meatballs.
- Heat the oil in a large, nonstick skillet over medium heat.
- Add the meatballs and cook, turning them occasionally, until golden-brown and cooked through at 165 degrees F, about 12-14 minutes.
- Transfer the meatballs to a plate.
- Add the flour to the pan and cook, stirring, for 30 seconds.
- Slowly add the broth and the cream to the flour and cook, stirring occasionally, until it is thickened, about 2-3 minutes.
- Add the meatballs and any accumulated juices to the broth mixture and cook, while turning them, until the meatballs are coated, about 1 minute.
- Garnish the meatballs with the parsley.
- Serve the meatballs with the mashed potatoes and lingonberry jam.
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