Polish Chicken Meatballs2014-03-20
- Servings : 6
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 0m
A very traditional polish meatball made from chicken. The Eastern European meatballs are absolutely my favorite!
1 lb ground chicken breast
1 large carrot, finely grated
2 small onions, finely grated
5 garlic cloves, minced
1/2 cup Panko breadcrumbs
1 cup peas, thawed
2 tbsp olive oil
3 tsp sweet paprika
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 chicken bouillon cubes
2 cups fat free chicken broth
2 tbsp fresh flat-leaf parsley, minced, plus more for garnish
Salt and pepper to taste
1) In a large bowl, combine the ground chicken, carrot, 1 onion, 3 garlic cloves, egg, Panko, 1 tsp paprika, cinnamon, nutmeg, allspice, 2 tbsp parsley, and salt & pepper. Mix with hands until well combined.
With hands, form meat into about 24 balls, and then slightly flatten. Place on a platter, cover and refrigerate for at least 1 hour.
2) Heat 1 tbsp oil in a large nonstick skillet, over medium high heat. Cook the meatball patties in the pan, covered with a lid, until browned, for about 4 minutes on each side. You may need to work in batches to avoid overcrowding the pan. Add the remaining olive oil as needed for each batch.
3) Once meatball patties are cooked, transfer to a plate and set aside.
4) Now add in the remaining onion and garlic to the same skillet, and cook until onions are soft and translucent (about 3 minutes), scraping up any browned bits from the bottom of the pan while you cook.
5) Add in stock and bouillon and bring to a simmer.
6) Stir in remaining paprika, and season with salt & pepper as desired.
7) Now turn the heat down to medium low, and return the chicken patties to the pan. Cover and cook for an additional 15 minutes. Add in the peas, and cook for another 5 minutes or until the peas are heated through.
8) Garnish with fresh parsley and serve.