Today I’m sharing the recipe for chicken meatballs with vegetables, a very simple recipe.
We often use ground veal or pork to mainly prepare sauces for first courses, sometimes for second courses like meatballs or meatloaf. But have you ever tried chicken? So I decided to use ground chicken to make tasty meatballs to cook in a pan, which will always be within reach even when we don’t have much time to cook; in fact, once prepared, we can easily freeze them and have them available when needed.
I preferred to cook the chicken meatballs with carrots, celery, and peas to make them soft and tasty. A quick second course that the whole family will love!
Follow the recipe step by step, and I’m sure you too will fall in love with these delicious meatballs.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making Chicken Meatballs with Vegetables
- 1.32 lbs ground chicken
- 2 eggs
- 2 oz grated Parmesan cheese
- 1 tsp salt
- 4.58 oz breadcrumbs
- parsley (if desired)
- fresh garlic (if desired)
- 6 carrots
- 1 stalk celery
- 14.1 oz frozen peas
- extra virgin olive oil
Tools
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Pan
Steps for Chicken Meatballs with Vegetables
Preparing these meatballs with vegetables is really simple.
First, place the ground chicken and eggs in a bowl.
Add the grated Parmesan cheese and the salt.
Finally, add the breadcrumbs or bread crumbs.
Mix all the ingredients well with a wooden spoon or a simple fork. You should obtain a nice compact but not hard mixture.
Make meatballs a little larger than a walnut and set them aside.
On a clean cutting board, clean and wash the piece of celery and the carrots.
Cut the vegetables into small pieces. In a large pot, pour a dash of olive oil and add the carrots, celery, and frozen peas. Let them fry over low heat for 10 minutes.
Place all the meatballs in the pot and brown them on one side and the other, turning them gently. Add ladles of hot water up to almost halfway up the meatballs.
Salt and cover with the lid. Cook the meatballs over low heat for about 20 minutes, until cooked through. Stir occasionally.
Your chicken meatballs with vegetables are ready, serve them hot and don’t forget to make a nice bread dip!!!
Chicken meatballs keep in the fridge for 2 days. You can freeze the meatballs without cooking them and consume them when needed.
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FAQ (Questions and Answers)
Can I cook the meatballs differently?
You can add potatoes and, if you prefer, onions to the vegetables. Or you can fry them, bake them in the oven, or air fry them.
