Spiced Chicken Meatballs in Split Pea Pilaf
Spiced Chicken Meatballs in Split Pea Pilaf recipe
6 Servings
Chicken
American
Kid Friendly Winter Summer Spring Fall Bake Main Dish American Chicken Dinner
2 pounds ground chicken
1 cup bread crumbs
2 eggs
1 1/2 tsps pumpkin pie spice
2 tsps Salt
1/4 cup fresh parsley chopped and divided
1 tblspoons Olive oil
1 whole Onion
16 ounces yellow split peas
7 cups chicken broth
1 cups dried apricots diced
1 cup Walnuts chopped
1/4 cup Chives chopped
3 tblspoons Mint
1/4 tsp Salt
1/4 tsp Black pepper
Preheat oven to 450 F. 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.
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Tags: 2 Eggs, American Kid, Black Pepper, Chicken Dinner, Chicken Meatballs, Chopped Parsley, Cup Bread Crumbs, Ground Chicken, Jelly Roll Pan, Meatballs Recipe, Pumpkin Pie Spice, Recipe Software, Salt And Pepper, Soup Pot, Spiced Chicken, Split Pea, Summer Spring, Teaspoons Salt, Vegetable Spray, Wet Hands, Yellow Split Peas