Chicken and Dressing Meatballs (Photo Post)

We like this dish a lot, and you might like it too.

Chicken (and dressing) Meatballs



Ingredients:

1 pound ground chicken
1/2 cup cornbread hoecake, broken into smallish pieces
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup pecans, chopped
1/4 cup craisins
1 egg
Chicken broth, as needed for meatball mixture and gravy
1 Tablespoon butter
1 Tablespoon AP flour
1 Tablespoon Cornstarch
salt, sage, black pepper, and red pepper flakes



Directions:

Cook cornbread, I made batter fried Hoecakes, With 1/2 cup self rising cornmeal, slightly less self rising flour, salt, and enough buttermilk to make a slightly thick batter. Then I skillet fried it to make pancake sized cornbread hoe cakes.







Chop celery, onion, pecans, craisins, and break cornbread into small pieces.



No cornbread was wasted in making the dish. I stopped long enough after breaking down one hoe cake to woof down the additional hoe cakes with the gusto of a hound dog.



Add ingredients to a mixing bowl with an egg. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon sage, and 1/2 teaspoon red pepper flakes.



Mix well. You should have a thick, chunky chicken and dressing mixture. After mixing, scoop out ping pong ball sized portions to make the meatballs. For the two people who are interested, that is a #30 scoop.



I cooked my meatballs on an oiled grilling pan.



In oven at 350 degrees F until done. It looks like I did a taste test here.





Then I made the sauce/gravy. I started with one Tablespoon butter, melted in my sauté pan.



Add 2 Tablespoons celery, onion a little salt, black pepper and red pepper flakes to the pan.



Cook until vegetables are tender.



Add a Tablespoon of AP flour and cook for 1-2 minutes





Add chicken broth, bring to a boil, and reduce to make gravy. I added 1 Tablespoon of cornstarch to help thicken the gravy.









Served with steamed carrots and broccoli cuts.





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