Chicken And Meatball Stew Recipes

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AFRICAN PEANUT STEW WITH CHICKEN MEATBALLS



African Peanut Stew with Chicken Meatballs image

A play on traditional African peanut stew, this version uses chicken meatballs instead of chicken pieces. The earthy notes of peanut butter and sweet potato really make these meatballs sing.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 27

1 1/2 slices hearty white bread, crumbled
1/4 cup milk
1 1/2 pounds ground chicken
1 small onion, finely diced
4 cloves garlic, minced
1 teaspoon smoked paprika
3/4 teaspoon ground cumin
1 large egg
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, diced
3-inch piece fresh peeled ginger, minced
4 cloves garlic, minced
1 large jalapeno (seeds and ribs included), finely diced
2 tablespoons tomato paste
1 tablespoon ground coriander
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into large dice
One 14-ounce can diced tomatoes
4 cups low-sodium chicken stock
3/4 cup creamy peanut butter
8 ounces kale, stemmed and torn into 1-inch pieces
3/4 cup roasted peanuts
1/2 cup chopped cilantro
White rice, for serving

Steps:

  • For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  • Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
  • For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.

MEATBALL STEW



Meatball Stew image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

SLOW COOKER CHICKEN MEATBALL STEW



Slow Cooker Chicken Meatball Stew image

This slow cooker chicken meatball stew is quick and super easy! Serve over any pasta or noodles!

Provided by Jacqueline

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 4h45m

Yield 6

Number Of Ingredients 17

4 carrots, peeled and cut into bite-sized pieces
1 (1 pound) package chicken meatballs
1 (12 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
½ cup chicken broth
½ cup red wine
1 small onion, diced
4 cloves garlic, diced
2 tablespoons olive oil
1 tablespoon white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon seasoned salt
½ teaspoon ground cayenne pepper
½ teaspoon ground black pepper
1 (16 ounce) package frozen Italian vegetables, thawed

Steps:

  • Place carrots in the bottom of a slow cooker, then place meatballs on top.
  • Combine diced tomatoes with juice, tomato paste, chicken broth, red wine, onion, garlic, olive oil, sugar, oregano, basil, garlic powder, seasoned salt, cayenne pepper, and black pepper in a bowl; pour over meatballs and carrots in the slow cooker.
  • Cover and cook on Low for 4 to 6 hours. Add thawed Italian vegetables, cover, and cook on High until vegetables are done, about 30 minutes.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 32.2 g, Cholesterol 64.6 mg, Fat 9.8 g, Fiber 6.8 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 724.5 mg, Sugar 9.7 g

STEW WITH MEATBALLS



Stew with Meatballs image

-Margery Bryan, Moses Lake, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 11

1 pound ground beef
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil
3/4 cup frozen peas

Steps:

  • In a large bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on high for 4-3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 113mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 6g fiber), Protein 27g protein.

INDIAN CHICKEN MEATBALLS AND LENTIL STEW



Indian Chicken Meatballs and Lentil Stew image

Make and share this Indian Chicken Meatballs and Lentil Stew recipe from Food.com.

Provided by FDADELKARIM

Categories     Chicken

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 26

1/2 lb ground chicken
1 tablespoon olive oil mayonnaise
1 tablespoon fresh parsley, finely chopped
1/2 tablespoon fresh lemon juice
1 egg white
1/4 cup whole wheat bread crumbs
1/2 teaspoon garam masala
1/4-1/2 teaspoon black pepper
1/8 teaspoon sea salt
1/2 tablespoon olive oil
1/2 tablespoon olive oil
1/2 medium onion, chopped
1 garlic clove, crushed
2 tablespoons fresh parsley, finely chopped
1 1/2 cups low sodium chicken broth
1 cup water
1 medium potato, peeled & cut into small cubes
1/2 cup red lentil
1/2 slice fresh ginger, peeled & chopped
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4-1/2 teaspoon black pepper
1/4 teaspoon sea salt
1/8 teaspoon ground cardamom

Steps:

  • Meatballs:.
  • Combine all ingredients except oil in a bowl. Heat the oil in a frying pan.
  • Scoop out about a ping pong ball size of the mixture & place into the frying pan. Continue until all the mixture is gone.
  • Brown the meatballs on both sides but do not cook through.
  • Stew:.
  • Heat oil in a large pot then saute onion & garlic until lightly browned. Add spices, cook, stirring until fragrant.
  • Add broth, potatoes, lentils, spices/herb, & meatballs; bring to a boil then immediately reduce heat to simmer.
  • Covered for 20 minutes until potatoes are cooked and sauce is thickened.
  • Optional: Serve over basmati rice cooked in chicken broth or use thick bread to scoop up the meatballs & lentils.

Nutrition Facts : Calories 598.6, Fat 19.4, SaturatedFat 4.3, Cholesterol 97.5, Sodium 738.4, Carbohydrate 65.8, Fiber 10.6, Sugar 4.1, Protein 43.8

CHICKEN AND MEATBALL STEW



CHICKEN AND MEATBALL STEW image

Number Of Ingredients 25

1/3 cup flour
1 teaspoon salt
2 pounds chicken thighs
1/4 teaspoon white pepper
1/4 cup vegetable oil
4 1/2 cups water
2 tablespoons butter
1 cup onion - chopped
1 teaspoon garlic - minced
1 cup carrots - sliced
1 cup celery - sliced
2 potatoes - cubed
1/4 teaspoon clove
1 bay leaf
1 pound ground pork
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon freeze - dried chives
1/8 teaspoon season all (or substitute)
1/2 teaspoon white pepper
1/8 teaspoon thyme - ground
1/8 teaspoon coriander - ground
1/2 cup half and half
2/3 cup dry bread crumbs
1/4 (about) cup water

Steps:

  • Mix together flour, salt and pepper. Dredge chicken thighs in mixture. Brown well in heated oil in dutch oven. If there is any flour left over sprinkle over fried chicken. Add water bring to a boil and simmer covered until tender, about 30 minutes. Remove chicken from broth and set aside. Keep broth.
  • In a skillet heat butter and salute onion until tender. Add garlic, cook two minutes longer. Add remaining ingredients and saute together for 5 minutes. Add to broth and cook until tender. 15 - 20 minutes. Make meatballs.
  • Mix ground pork and beef with seasonings by hand, blending well. Gradually add water until medium firm texture is achieved. Shape into meatballs and bake at 375* until lightly browned. About 30 minutes.
  • Cook potatoes separately.
  • Add chicken, meatballs and potatoes to broth and simmer.

FRENCH CANADIAN MEATBALL STEW



French Canadian Meatball Stew image

This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.

Provided by Nancy Carreiro

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h30m

Yield 8

Number Of Ingredients 15

¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1 egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1 bay leaf
¼ cup cold water
salt and ground black pepper to taste
4 potatoes, peeled and cubed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  • Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
  • Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
  • Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
  • Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g

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