Spiced Chicken Meatballs in Split Pea Pilaf
Verified by stevemur
|2 poundsground chicken|
|1 cupBread crumbs|
|1 1/2 tspsPumpkin pie spice|
|1/4 cupfresh parsley; chopped and divided|
|1 tblspoonsolive oil|
|16 ouncesyellow split peas|
|7 cupsChicken broth|
|1 cupsdried apricots; diced|
|1 cupWalnuts; chopped|
|1/4 cupChives; chopped|
|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.
Republished with Permision, National Chicken Council
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