Ingredients

The following ingredients have 4 Servings
  • 2 carrots, peeled, diced
  • 2 celery ribs, washed, diced
  • 1/2 large sweet onion, diced ((or 1 small onion))
  • 1 red bell pepper, cored, seeded, diced
  • 1 large potato, diced (no need to peel) ((Yukon gold, yellow, red))
  • 2 tablespoons butter or oil
  • 2 tablespoons flour
  • 2 1/2 cups chicken broth or chicken stock
  • 4 tablespoons half and half cream (optional) ( (to add later))
  • 3 cups fresh baby spinach, roughly chopped ( (add last))
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder ((or 1 clove fresh garlic minced))
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds lean ground chicken (white or dark) (I use dark meat if possible (juicier))
  • 2 slices bread, torn into tiny pieces ((or about 1/3 cup regular bread crumbs or Panko breadcrumbs)
  • 3 tablespoon milk ((broth or water can be substituted))
  • 1/2 tablespoon grated onion ((or 1 1/2 teaspoon onion powder))
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoon ketchup
  • 1/3 cup parsley, finely chopped ((or 1 tbsp dried))
  • 1/2 teaspoon kosher salt (or more to taste)
  • 1/4 teaspoon black pepper (or more to taste)

Instruction

  • HEAT OVEN to 425F/218C if making the chicken meatballs in this recipe. Otherwise use any cooked meatballs. Line large rimmed baking sheet with parchment paper or aluminum foil sprayed with oil
  • COOK VEGETABLES AND SAUCE: Heat oil in skillet or large saucepan to medium-high heat. Add diced vegetables and saute for 4 minutes. Add flour and stir to combine. Lower heat to medium heat and cook another 3 minutes, stirring. Stir in broth and all seasonings for sauce. Bring to boil then cover and lower heat to medium low. Simmer vegetables for 10-12 minutes or until tender and easily pierced with a knife. Broth will be thickened.
  • MAKE CHICKEN MEATBALLS: While vegetables are simmering, make meatballs. In a large bowl, add bread and milk. Let soak for a minute until liquid is absorbed. Add grated onion, ketchup, garlic powder, parsley, salt and pepper to taste. Mix together. Add ground meat and lightly mix all ingredients together. I use one hand like an open claw to mix. Don't over mix or meatballs will be dense. Meatball mixture will be very moist. Wet your hands (do this periodically) and form into meatballs about 2 inches/5 cm in size. (I don't worry about them being perfectly round). Place on pan in a single layer and bake for 13-15 minutes or until cooked through.
  • FINISH: Add spinach to vegetables and sauce and stir until wilted - about 30 seconds. For a creamy sauce, add a splash of cream (optional). Taste and adjust seasonings. Add more broth if too thick. Stir in meatballs and cook for a 2-3 minutes to heat through. Ladle into bowls or plates and serve with crusty bread or warm biscuits.