Chicken Meatballs with Pasta
This chicken meatball and pasta recipe is a complete meal for lunchtime, as it contains vegetables, protein, and carbohydrates to provide energy. It is also a very generous dish that you can prepare to eat several days a week, and it will leave everyone satisfied. When browning the meatballs, it's not necessary for them to be fully cooked, as they will finish cooking when placed in the broth.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 3 cups ground chicken, for the meatballs
- 1 cup parsley, finely chopped, for the meatballs
- 1 cup onion, finely chopped, for the meatballs
- 1 egg, for the meatballs
- salt, for the meatballs
- pepper, for the meatballs
- 3 tablespoons vegetable oil, for the meatballs
- 3 tablespoons butter, for the sauce
- 1/2 cups onion, for the sauce
- 1 tablespoon garlic, for the sauce
- 1 cup tomato, cubed, for the sauce
- 2 cups carrot, cubed, for the sauce
- 1 teaspoon thyme, for the sauce
- 1 cup sour cream, for the sauce
- 3 cups chicken broth, for the sauce
- 3 tablespoons vegetable oil, for the pasta
- 1 cup pasta, ammunition
- salt, for the pasta
- pepper, for the pasta
- parsley, for the pasta
Preparation
20 mins
20 mins
Low
- For the meatballs: mix the ground chicken, parsley, egg, and season with salt and pepper. Form meatballs with your hands and fry in vegetable oil for 5 minutes. Set aside.
- Heat a pot over medium heat and sauté the onion and garlic in butter, add the tomato, carrot, and thyme; cook for 5 minutes. Then blend with the cream and half of the chicken broth. Set aside.
- In a small pot with hot oil over low heat, brown the pasta, stirring constantly. Add the sauce and the rest of the chicken broth, incorporate the meatballs, and season with salt and pepper. Cook for 15 minutes. Set aside.
- Serve and garnish with parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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