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Spiced Chicken Meatballs in Split Pea Pilaf
Recipe by National Chicken Council
Yield 6 servings
Prep 151 1/2
Cook 45 mins
National Chicken Council
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
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
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.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.