Chicken and potato meatballs with mushrooms and peas in microwave jar-cooking

Difficulty: Easy
Cost: Very Cheap
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 3
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All Seasons

332.35 Kcal

calories per serving

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Energy 332.35 (Kcal)
Carbohydrates 16.03 (g) of which sugars 5.05 (g)
Proteins 29.94 (g)
Fat 18.11 (g) of which saturated 3.97 (g)of which unsaturated 1.93 (g)
Fibers 4.34 (g)
Sodium 544.00 (mg)

Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Rosella’s Tips…

Chicken and potato meatballs in jar-cooking last for 1 week in the fridge. The step of squeezing the mushrooms is necessary to prevent them from releasing too much water.

What to Do with the Chicken Meatball Mixture

By doubling the doses, you could make chicken nuggets and freeze them. Prepare a batter with 3.4 fl oz of water, 1/4 cup of re-milled durum wheat semolina, and a generous tablespoon of cornmeal. Separately, mix 2.8 oz of breadcrumbs and 2.8 oz of cornmeal. Dip the nuggets in the batter and then in the breadcrumb mix, making it adhere well and giving them the typical drop shape of nuggets. Arrange them on a tray and place them in the freezer. Once frozen, transfer them to bags.

Chicken Meatloaf with Cheese in Jar-Cooking

With the mixture, form a meatloaf, inserting pieces of scamorza cheese in the center. Brown the meatloaf in a pan, turning it to seal it and then place it in a low liter jar, in which you have put 5.3 oz of thawed mushrooms and 3.5 oz of peas, salt, pepper, and oil. Close, latch and cook for 8 minutes, at your power (I use 750 watts).