Spiced Chicken Meatballs in Split Pea Pilaf
Verified by stevemur
| 2 poundsground chicken |
| 1 cupBread crumbs |
| 2 Eggs |
| 1 1/2 tspsPumpkin pie spice |
| 2 tspsSalt |
| 1/4 cupfresh parsley; chopped and divided |
| 1 tblspoonsolive oil |
| 1 wholeOnion |
| 16 ouncesyellow split peas |
| 7 cupsChicken broth |
| 1 cupsdried apricots; diced |
| 1 cupWalnuts; chopped |
| 1/4 cupChives; chopped |
| 3 tblspoonsMint |
| 1/4 tspSalt |
| 1/4 tspBlack pepper |
Spiced Chicken Meatballs in Split Pea Pilaf Preparation
Preheat oven to 450 F. Spray jelly roll pan with non-stick vegetable spray.
In medium bowl, blend together ground chicken, bread crumbs, eggs, pumpkin pie spice, 2 teaspoons salt and half (one-eighth cup) chopped parsley. Knead mixture with hands until it is smooth. Wet hands and form mixture into meatballs, each about 1 1/2 inches in diameter. Place meatballs on prepared jelly roll pan; bake in oven for 10 minutes.
In very large soup pot, warm olive oil over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in split peas, chicken broth, apricots and walnuts. Gently stir in meatballs. Increase heat to high; bring broth to a boil. Cover pan; reduce heat to low.
Simmer for 30 minutes, until split peas are tender. Stir in remaining parsley, chives, mint, salt and pepper.
Notes
Republished with Permision, National Chicken Council
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Yes I would try it again, but I would make some serious alterations.
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Republished with Permision, National Chicken Council
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