Chicken Meatballs Casserole
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Ingredients
Potato Mixture
- 1100 g potatoes
- water
- 3 g salt (½ teaspoon)
- 1.5 g black pepper (½ teaspoon)
- 100 ml milk
- 45 g unsalted butter
Chicken Mixture
- 400 g ground chicken (chicken breast)
- 75 g yellow onion (half a yellow onion)
- 15 g fresh parsley
- 5 g ras el hanout (1⅔ teaspoons)
- 2 g black pepper (⅔ teaspoon)
- 2 g salt (⅓ teaspoon)
- 3 g garlic powder (1 teaspoon)
- 40 ml olive oil
Sauce
- 20 g unsalted butter
- 15 ml olive oil
- 75 g yellow onion (half a yellow onion)
- 5 g fresh parsley
- 3 g ras el hanout (1 teaspoon)
- 1 chicken stock cube
- 350 ml heavy cream
Extra
- grated cheese
Instructions
- Peel and dice the potatoes. Bring a pot of water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain the water.
- Place the potatoes in a food processor. Add salt, black pepper, milk, and unsalted butter. Process until smooth.
- In a bowl, combine ground chicken, finely chopped yellow onion, chopped parsley, ras el hanout, black pepper, salt, garlic powder, and olive oil. Mix well.
- Shape the chicken mixture into meatballs.
- Heat a skillet over medium heat and brown the meatballs on all sides. Remove from the pan and set aside.
- In the same skillet, heat unsalted butter and olive oil over medium heat. Add finely chopped yellow onion and sauté for 2-3 minutes, until golden brown. Add chopped parsley and ras el hanout. Crumble the chicken stock cube into the pan and mix. Pour in the heavy cream and cook for 3-4 minutes. Add the meatballs and simmer until the sauce thickens.
- Spread the mashed potato mixture in a baking dish and place the meatballs and sauce on top. Sprinkle grated cheese if desired. Bake in a preheated oven at 200°C (392°F) for 10-15 minutes.
Tips
- Add salt and pepper to taste.
- If you prefer, you can use diced potatoes instead of mashed.
- Add vegetables if desired.
- Serves 4 in 40 minutes.