Original video by @applesauceandadhd — all credit to the creator.
Chicken Pot Pie Meatballs
Giant ground-chicken meatballs bound with pulverized herb stuffing, studded with onion, celery, peas and carrots. All the comfort of chicken pot pie in meatball form, perfect over mashed potatoes and gravy.
Ingredients
- 2 cupsdry herb-seasoned stuffing · pulverized in a food processor into breadcrumbs
- —frozen diced onion
- 2 stalkscelery · rinsed and roughly chopped
- 2 poundsground chicken
- 1egg
- 1 tablespoonminced dehydrated garlic · fresh or jarred garlic works too
- 2 tablespoonsall-purpose seasoning · such as Badia Sazón Completa
- —salt
- —pepper
- 1 cupfrozen peas and carrots · defrosted
- —avocado oil spray · for the casserole dish
Steps
- 1
Add 2 cups of dry herb-seasoned stuffing to a food processor and pulse until it becomes fine breadcrumbs. Transfer to a large bowl.
- 2
Add the frozen diced onion and chopped celery to the food processor and pulse until finely chopped, then add to the bowl with the stuffing crumbs.
- 3
Add the ground chicken and egg to the bowl.
- 4
Season with the dehydrated garlic, all-purpose seasoning, salt, and pepper, and stir until everything is well incorporated.
- 5
Stir in the defrosted peas and carrots.
- 6
Spray a large casserole dish with avocado oil spray.
- 7
Scoop the mixture with a large cookie scoop, then form each portion into a large meatball by hand so it holds its shape, arranging them in the casserole dish.
- 8
Bake at 400°F for about 45 minutes, until cooked through.
- 9
Let the meatballs cool slightly, then plate with mashed potatoes and gravy.
Creator's notes
Jessica used leftover Thanksgiving stuffing for the breadcrumbs. She started with a cookie scoop but switched to forming the meatballs by hand so they'd hold their shape — and these are meant to be ginormous, not baby meatballs.
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