Chicken Meatballs Casserole

Chicken Meatballs Casserole Recipe

Chicken Meatballs Casserole

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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


  • 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


  • grated cheese


  1. 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.
  2. Place the potatoes in a food processor. Add salt, black pepper, milk, and unsalted butter. Process until smooth.
  3. 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.
  4. Shape the chicken mixture into meatballs.
  5. Heat a skillet over medium heat and brown the meatballs on all sides. Remove from the pan and set aside.
  6. 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.
  7. 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.


  • 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.

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