Chicken Meatballs With Gravy Recipe 
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Chicken Meatballs With Gravy

2 pounds freshly ground boneless chicken breasts (I grind my own;
your butcher will do for you)
2 eggs
2-1/2 cups fresh ground bread crumbs
1/2 teaspoon each salt and pepper
2 tablespoons fresh chopped parsley (you can use 2 teaspoons dried
parsley)
2 tablespoons fresh finely minced onion
1 teaspoon poultry seasoning (divided)
4 cans Swanson chicken broth
2 (16-oz each) bags mixed stir-fry vegetables
6 tablespoons flour
1 pound linguini, cooked rice or wide noodles
1 tablespoon Minors low salt chicken stock

Pam spray jelly roll pan.

Preheat oven on 350F.

Place first 6 ingredients in mixing bowl and add 1/2-teaspoon poultry seasoning. Mix with hand mixer, cover chill for 4 to 6 hours, or overnight. Chilling meatballs makes sticky meat easier to handle. Roll meatballs. Spray a baking sheet with nonstick cooking spray, roll meatballs and place on prepared pan. If meat is sticky, keep hands moist with cool water. Bake at 350F. for 20 minutes; set aside.

Place 3 cans chicken broth and 1/2 teaspoon poultry seasoning into a 6-quart saucepan. Add meatballs and vegetables. Simmer for 20 minutes. Whisk flour into fourth can of chicken broth until smooth. Pour into simmering stew and stir to thicken.

Serves 6



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