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Spiced Chicken Meatballs in Split Pea Pilaf

Related recipes: Main Dishes, Dairy-Free, High-Fiber Diet, Low-Calorie , Potlucks

From: National Chicken Council

Quick Facts

Servings: 10

Cook Time: 55 min.

Sides & Desserts

Wine Pairings

Chicken "meatballs" with pumpkin pie spice, on a bed of split pea pilaf with apricots, make an interesting combination.

Ingredients

Meatballs2 lbs ground chicken
1 cup fresh bread crumbs
2 large eggs
1 1/2 tsp pumpkin pie spice
2 tsp salt
1/4 cup fresh parsley, chopped and divided
Pilaf1 Tbs olive oil
1 onion
16 oz yellow split peas
7 cups chicken broth
1 cup dried apricots, diced
1 cup walnuts, chopped
1/4 cup chives, chopped
3 Tbs mint, chopped
1/4 tsp salt
1/4 tsp black pepper

Directions

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.

Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 566

Calories from Fat 182 (32%)

(31%)Total Fat 20g

(20%)Saturated Fat 4g

Polyunsaturated Fat 6g

Monounsaturated Fat 3g

(43%)Cholesterol 128mg

(52%)Sodium 1243mg

(25%)Potassium 865mg

Total Carbohydrate 49g

(57%)Dietary Fiber 14g

Sugars 13g

Sugar Alcohols 0g

(95%)Protein 47g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Spiced Chicken Meatballs in Split Pea Pilaf Related recipes: Main Dishes, Dairy-Free, High-Fiber Diet, Low-Calorie , Potlucks From: National Chicken Council Quick Facts Servings: 10 Cook Time: 55 min. Sides & Desserts Focaccia and Gorgonzola with Roasted Garlic Braised Greens with Garlic Search for Special Diet Recipes Wine Pairings Barbera Chardonnay Chicken "meatballs" with pumpkin pie spice, on a bed of split pea pilaf with apricots, make an interesting combination. Ingredients Meatballs2 lbs ground chicken 1 cup fresh bread crumbs 2 large eggs 1 1/2 tsp pumpkin pie spice 2 tsp salt 1/4 cup fresh parsley, chopped and divided Pilaf1 Tbs olive oil 1 onion 16 oz yellow split peas 7 cups chicken broth 1 cup dried apricots, diced 1 cup walnuts, chopped 1/4 cup chives, chopped 3 Tbs mint, chopped 1/4 tsp salt 1/4 tsp black pepper Directions 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. Recipe courtesy of the National Chicken Council Nutrition Facts Calories 566 Calories from Fat 182 (32%) (31%)Total Fat 20g (20%)Saturated Fat 4g Polyunsaturated Fat 6g Monounsaturated Fat 3g (43%)Cholesterol 128mg (52%)Sodium 1243mg (25%)Potassium 865mg Total Carbohydrate 49g (57%)Dietary Fiber 14g Sugars 13g Sugar Alcohols 0g (95%)Protein 47g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.