Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut cream
- fresh parsley, chopped
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, finely chopped onion, minced garlic, salt, and pepper. Mix well using your hands until everything is evenly combined.
- With wet hands, roll about 1 tablespoon of the mixture into small balls and place them on a baking sheet lined with parchment paper.
- In a large pot over medium heat, add oil. Once hot, carefully add half of the meatballs in batches to avoid overcrowding. Brown them for about 5 minutes until golden brown all over. Remove them from the pot and set aside.
- In the same pot, pour in chicken broth and bring it to a gentle simmer. Scrape up any bits stuck at the bottom. Add any desired vegetables along with salt and pepper to taste.
- Once your broth reaches a simmering point, stir in heavy cream or coconut cream for that dreamy consistency. Gently return the browned meatballs back into your pot.
- Let everything simmer together for an additional 15-20 minutes until the meatballs are cooked through. Just before serving, sprinkle with freshly chopped parsley.
Notes
Store leftovers in an airtight container.
Reheat slowly on the stovetop.
Serve with crusty bread slices.
Add fresh dill for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg