Creamy Mushroom Chicken Meatballs
Ingredients
2 cans of Cream of Mushroom soup
1 cup milk (I used almond milk)
1 lb ground chicken
1 can (1/2 cup) of water chestnuts, diced finely
3 stalks of green onion, chopped extra fine
1 head of broccoli, chopped
1 jalapeno pepper, chopped finely and de-seeded
1 package of onion soup mix
2 tbsp olive oil
Salt, pepper and garlic salt to taste
Instructions
In a medium-sized mixing bowl, add in your ground chicken, water chestnuts, extra-finely chopped green onions, half of your onion soup mix, salt, pepper & garlic salt. Use a spatula to combine
Take an ice cream scoop, a spoon or your hands to start moulding your balls. If using your hands, this will get messy (but that’s okay). Create balls that are about 2 tbsp of your mixture. Once formed, place them on a clean plate before cooking. Your mixture should make between 12-15 meatballs
Once all of your meatballs are formed, place a large saucepan on medium heat. Add in your olive oil and let heat for about 1 minute. Once heated, carefully place your meatballs in your pan with tongs. Place a lid on your pan
Every ~3 minutes, check on your meatballs to ensure they aren’t burning. Once each side is golden brown, flip it over. After each side is browned (~12 minutes total), take your meatballs out and place them on a clean plate. Set aside
In the same saucepan on low-medium heat, add in both cans of Cream of Mushroom soup and the other half of the package of onion soup. Stir to combine
Next, add in your broccoli and jalapeno and let it cook in the sauce for 10 minutes, stirring occasionally
Add your meatballs back into your sauce, mixing to ensure they are fully submerged. Let cook for another 5 minutes
And you’re done! Serve over rice
