Chicken Pot Pie Meatballs
Directions
- 1In a food processor, pulverize two cups of dry herb seasoned stuffing to make stuffing breadcrumbs.
- 2Transfer stuffing breadcrumbs to a bowl.
- 3In the food processor, pulse frozen diced onion and two shredded celery stalks until chunky.
- 4Add the onion and celery mixture to the bowl with the breadcrumbs.
- 5To the mixture, add two pounds of ground chicken, one egg, one tablespoon of minced dehydrated garlic, two tablespoons of all-purpose seasoning, salt, and pepper.
- 6Stir the mixture until everything is well incorporated.
- 7Add one cup of defrosted peas and carrots to the chicken mixture and stir them in.
- 8Spray the largest casserole dish with avocado spray.
- 9Form ginormous meatballs with your hands, as they may not hold their shape with a scoop.
- 10Place the formed meatballs in the casserole dish.
- 11Bake the meatballs in an oven preheated to 400 degrees Fahrenheit for approximately 45 minutes, or until done.
- 12Allow the meatballs to cool before plating and serving, optionally with mashed potatoes and gravy.
Ingredients
- 2 cups dry herb seasoned stuffing
- frozen diced onion
- 2 celery stalks, rinsed and shredded
- 2 pounds ground chicken
- 1 egg
- 1 tbsp minced dehydrated garlic
- 2 tbsp all-purpose seasoning
- salt
- pepper
- 1 cup peas and carrots, defrosted
- avocado spray
Equipment
food processorbowlcasserole dishcookie scoop
Tips
- Form meatballs with hands if they don't hold shape with a scoop.
- Serve with mashed potatoes and gravy.
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