Ingredients
- 1 lb ground chicken
- 2 cloves minced garlic
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cups chicken broth
- 8 oz button or cremini mushrooms, sliced
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken, minced garlic, fresh herbs, chopped onion, breadcrumbs, and the egg. Season with salt and pepper. Mix with your hands until well combined, but avoid overmixing to keep the meatballs tender.
- Shape the meatballs: With clean hands, roll the mixture into 1-inch meatballs and set them aside on a plate.
- Sauté the vegetables: In a large skillet, heat some olive oil over medium heat. Add sliced mushrooms and sauté until they are golden brown and fragrant. Remove them from the pan and set aside.
- Cook the meatballs: In the same skillet, add a bit more olive oil and increase the heat to medium-high. Arrange the meatballs in the pan, making sure not to overcrowd them. Brown them on all sides, about 7-10 minutes.
- Simmer in broth: Once browned, add the chicken broth to the skillet, covering the meatballs halfway. Reduce the heat to low and let them simmer for about 15 minutes to ensure they are cooked through.
- Serve: Once cooked, serve the meatballs over a bed of whole grains—like brown rice or quinoa—and top them with the sautéed mushrooms and any sautéed or roasted vegetables you desire. Drizzle with a little olive oil, garnish with fresh herbs, and enjoy!
Notes
Don’t rush the browning process for better flavor. These meatballs freeze wonderfully for those nights when cooking isn’t an option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Paleo