You are here: Home » Recipes » Spiced Chicken Meatballs in Split Pea Pilaf Spiced Chicken Meatballs in Split Pea Pilaf Yield 6 servings Prep 151 1/2 Cook 45 mins National Chicken Council PrintEmail Ingredients Meatballs:2 pounds ground chicken1 cup fresh bread crumbs2 -- eggs1 1/2 tablespoons pumpkin pie spice2 tablespoons salt1/4 cup fresh parsley, chopped and dividedPilaf:1 tablespoon olive oil1 -- onion16 ounces yellow split peas7 cups chicken broth1 cup dried apricots, diced1 cup walnuts, chopped1/4 cup chives, chopped3 tablespoons mint, chopped1/4 teaspoon salt1/4 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.