Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Meatball Stew with Kale

on October 2, 2013

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So listen, yes there are quite of few ingredients, prepping is key.  This dish is even better the day after because all the flavors have married.  Also everyone has their own meatball recipe but this one is a little different because chicken doesn’t have a lot of flavor so we have to kick it up a bit. What I’ve done is given the meatballs an Italian sausage flavor. Chicken is leaner than pork so we are going to cut some fat there, and that’s a good thing. Kale is full of vitamins plus all the vegetables that are in this dish.  I feel good about serving it and its comfort food.  Maybe even a piece of crusty bread for dipping, Oh yeah.

Ingredients for chicken meatballs:

2 packages of ground chicken (white meat)

2 eggs (beaten)

1 tablespoon of fennel seeds

1 teaspoon of red pepper flakes

1 tablespoon of kosher salt

1 teaspoon black pepper

1 tablespoon or oregano

1/4 cup of Italian flat leaf parsley

1/4 cup of half and half

3/4-1 cup of Italian bread crumbs You want mix to be moist but not real wet)

2 garlic cloves grated (in the mixing bowl that we are going to use)

1/2 onion grated (in the mixing bowl too)

Preheat oven: 350 degrees

Directions:  You want to mix everything together in the bowl that has the grated garlic and onion( add the ground chicken last).   If  you over mix the meatballs they will be tough( no good).  Then add your chicken and mix til just combined.  Place your desired size meatballs on (non-stick cooking sprayed) baking sheet. Two inch size meatballs should take 25 minutes. (They will cook the rest of the way in the stew.

Directions for stew:

While meatballs are cooking I start chopping and slicing what is going in the stew.

Ingredients:

1 diced onion

3 cloves of garlic minced

2 carrots peeled and diced (tip keep all veggies the same size)

2 Idaho potatoes peeled and diced (1/4 inch or so)

2 cans of fire roasted diced tomatoes
2 pints of mushrooms quartered
2 quarts of low sodium chicken broth

1 package of frozen artichoke hearts
1 1/2 tablespoons of corn starch

1 bunch of kale (remove stems and chop about 1 1/2 inch pieces)

1 tablespoon of kosher salt

1 teaspoon of fresh cracked black pepper

1 tablespoon of sugar

2 tablespoons of olive oili
Directions:

In a dutch oven or a large heavy pot( get your pot hot first) , on medium heat put in your olive oil, add your onions.  Stir till they start to soften then add carrots, sprinkle in a little salt and pepper( season each layer).  After carrots start to soften a bit,
put your mushrooms in then add your garlic.  stir then add your diced potatoes( add a little more S & P) and cook for about 5 minutes.  Now pour in you 2 cans of diced tomatoes and sugar and stir again.  Add your first quart of chicken broth then your meatballs gently. Now using the other quart of broth cover meatballs.  Stir gently bring to a boil then reduce to a simmer for about 35-40 minutes.  After 35 minutes or so add you frozen artichokes and kale.  Let that cook for another 5 minutes( your stew should still be at a simmer, and this is a good time to make sure your seasoning is right. ImageIf you need a little more salt and pepper go ahead and add it).   In a small bowl take your corn starch and 2 tablespoons of cold water, mix well then pour into your pot and stir gently so as not to break the meatballs. Let the broth thicken so it gives you almost a gravy like consistency.  Serve with a piece of crusty bread and you will be in heaven.


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