Chicken Meatballs With Vegetables

Chicken meatballs with vegetables: presentation

Chicken meatloaf with vegetables is a very simple and very nutritious dish. If you also add some potatoes or white rice, they will be an excellent dish for any day of those who are interested in leaving the food prepared in advance.

If you are the one that it costs that the ace small eat vegetables, this idea will enchant to you, so I tell you how to prepare these rich and juicy meatballs with vegetables.

Ingredients:

  • 250 g chicken breast, 1 egg
  • 100 ml milk
  • 100 g bread crumbs
  • 2 garlic and 2 sprigs of parsley
  • Salt and flour to batter
  • To cook:
  • 150 ml white wine
  • 2 green peppers, 2 carrots, 1 onion and 200 g
  • green peas
  • 500 ml chicken broth
  • 2 garlic and 2 sprigs of parsley
  • Olive oil and salt

Chicken meatballs with vegetables: recipe preparation

  • Clean the breast of fat and also if you have any nerve or tendon. You can use another part of the chicken, if you prefer.
  • Cut the chicken breast into pieces and put it in the chopper. You can also do it with a knife.
  •  Place the minced meat in a bowl and add an egg, milk, breadcrumbs, garlic and parsley finely chopped. Season with salt to your liking and mix until you get a paste. If it gets too thick, you can put a little more milk. Let this dough rest and use to clean the vegetables.
  • Put a little flour in a dish, take lots of dough, pass them for flour and give them meatballs with their hands. The size of the meatballs is to the taste of each one.
  •  In the casserole where you are going to cook them, put a good stream of extra virgin olive oil and fry the meatballs until they take a soft golden color. You can fry them in fryer if you prefer or use a smaller pan if you want to save oil. Once fried, remove them to a plate.
  •  Remove the excess oil from the pan and leave enough to make the sofrito. Add the chopped onion and let it suffice.
  •  Pica together the rest of vegetables and add them to the pan along with the onion, once it has begun to brown. Let it reduce the water in the vegetables until you see that it separates the oil again.
  •  Add the wine to the casserole, the meatballs and the peas. Add also 250 ml of broth and every time it dries, add a little more. This will depend on whether the casserole leaves more or less steam. I have used half a liter in total, but you can use more or less. The broth has to allow the peas to cook.
  •  Let it boil until the peas are tender. I have used fresh peas and it has taken 20 minutes.
  •  Rectify the salt (the broth brings salt and it is better to leave the salt for the end) and you have your chicken dumplings with vegetables ready to serve. Serve them on a good base of vegetable sauce. You can also accompany them with some chips. Kids will love this idea.

As I know you like meatballs do not miss this recipe of  How to prepare meatballs with tomatoes and all the tricks to freeze them .

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