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Chicken meatballs with dill and peas

October 4, 2009

in Chicken, Dairy free, Recipes

This recipe came out of my desperate efforts to have my 2-year-old girl excited about food. Lately she developed a fix for everything that is small and round and resembles a play ball. I suspect the influence of her favorite little boy, a true sports fan at the age of 3. We roll her bread with pieces of butter, we feed her Cheerios “sandwiches” with Nutella, cherry tomatoes and olives.

In my attempts to feed her something a bit more consistent, I came up with this recipe. It’s tasty, it’s chock full of round things, it’s Cheerfully yellow and it is easy to make. What more can you wish for? (I wish she would eat more than 1 meatball at a time, but that’s another matter completely).

I used ground chicken for this recipe. My faithfull food processor ground together chicken thighs and breasts that I dug out of my freezer, about equal amounts of each kind. You can definitely buy yours already ground, or substitute for another kind of meat.

 Chicken Meatballs with  dill and Peas


For the meatballs:

750 gr ground chicken
1 large beaten egg
1 small onion, finely chopped
1/2 cup chopped parsley
1 small potato, grated and squeezed
1 tsp cumin
1 tsp paprika
4 tbsp bread crumbs

For the sauce:

4 tbsp canola oil
1 finely chopped onion
400 gr frozen green peas
1 can of chick peas (with the liquid)
2 cups chicken stock
1 tbsp dry dill
1 lemon, finely sliced, seeds removed

Combine all the ingredients for the meatballs in a big bowl. Mix well and create small meatballs. The size is up to you. My little one prefers them bite size of course, but I prefer to have a life.
Arrange your meatballs on an oiled baking tray, spray them with oil spray and bake in a 400 Degrees F for 15 minutes. That should be enough to make them comply.

Meanwhile, heat the oil in a large, deep saute pan and fry the chopped onion until golden. Add the rest of the ingredients and bring to a boil. Add the now solid meatballs and mix well. Cook on low heat for about 30 to 40 minutes.  I like to serve these on couscous. It really absorbs all those yummy juices. My daughter enjoys more saying the word couscous than actually eating any, but hey, at least she ate one meatball.

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