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Spiced Chicken Meatballs in Split Pea Pilaf

gc_005_-_spiced_chicken_meatballs_in_split_pea_pilaf_jpg
National Chicken Council
http://pgoarelish2.files.wordpress.com/2011/04/gc_005_-_spiced_chicken_meatballs_in_split_pea_pilaf_jpg.jpg?w=102
  • Yield: 6 servings
  • Prep: 151 1/2
  • Cook: 45 mins

Ingredients

Meatballs:
2pounds ground chicken
1cup fresh bread crumbs
2-- eggs
1 1/2tablespoons pumpkin pie spice
2tablespoons salt
1/4cup fresh parsley, chopped and divided
Pilaf:
1tablespoon olive oil
1-- onion
16ounces yellow split peas
7cups chicken broth
1cup dried apricots, diced
1cup walnuts, chopped
1/4cup chives, chopped
3tablespoons mint, chopped
1/4teaspoon salt
1/4teaspoon black pepper

Instructions

  1. Preheat oven to 450F. Spray jelly roll pan with non-stick vegetable spray.  
  2. 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.
  3. 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.
  4. Simmer for 30 minutes, until split peas are tender.  Stir in remaining parsley, chives, mint, salt and pepper.

Nutritional Info *per serving

  • Calories 890
  • Glycemic Load 3.72
  • Fat 35g
  • Saturated Fat 7g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 11g
  • Cholesterol 195mg
  • Sodium 4500mg
  • Potassium 1750mg
  • Carbohydrate 83g
  • Fiber 28g
  • Sugars 17g
  • Protein 65g
  • Trans Fat 35g
  • Vitamin A 25%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 40%
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