Spiced Chicken Meatballs in Split Pea Pilaf
- Yield 6 servings
- Prep 151 1/2
- Cook 45 mins
National Chicken Council
Ingredients
- Meatballs:
- 2 pounds ground chicken
- 1 cup fresh bread crumbs
- 2 -- eggs
- 1 1/2 tablespoons pumpkin pie spice
- 2 tablespoons salt
- 1/4 cup fresh parsley, chopped and divided
- Pilaf:
- 1 tablespoon olive oil
- 1 -- onion
- 16 ounces yellow split peas
- 7 cups chicken broth
- 1 cup dried apricots, diced
- 1 cup walnuts, chopped
- 1/4 cup chives, chopped
- 3 tablespoons mint, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 450F. 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.
