Dijon Chicken Meatballs
Parsley Mashed Potatoes and Broccoli
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1½ lb ground chicken
- 1 cup panko breadcrumbs
- ½ cup chopped walnuts
- ½ tsp salt
- 1 large egg, lightly beaten
- 1 cup less sodium chicken broth
- 1 Tbsp all purpose flour
- ½ cup heavy cream
- 2 Tbsp Dijon mustard
Instructions
- Preheat oven to 425°F. Gently mix together chicken, breadcrumbs, nuts, salt, and egg in a large bowl using your hands.
- Roll chicken mixture into 1½-inch balls. Place on two large greased rimmed baking sheets. Bake 15 minutes or until meatballs are no longer pink in center, shaking pans after 5 minutes.
- Meanwhile, whisk together ¼ cup broth and flour. Whisk together flour mixture, ¾ cup broth, heavy cream, and mustard in a saucepan over medium heat; cook until thickened. Serve gravy over meatballs. Sprinkle with chopped fresh parsley, if desired.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated mashed potatoes
- ⅓ cup chopped fresh parsley
- 2 (12-oz) pkg broccoli florets
- 1 tsp garlic powder
- ½ tsp pepper
Side Dish Instructions
- Heat mashed potatoes according to package directions. Stir in parsley.
- Cook broccoli according to package directions. Toss with garlic powder and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
149
|
514
|
| Fat (g) | 24 | 6 | 30 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 25 | 6 | 31 |
| Carb (g) | 13 | 21 | 34 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 515 | 425 | 940 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
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