these meatballs are very light and extremely tender. the dijon adds a great depth of flavor to the gravy. feel free to sub in hamburger meat, ground turkey or even pork.
- - for chicken meatballs
- 2 tablespoons canola oil -
- 1 lb ground chicken -
- 2 slices of wheat bread - processed to crumbs
- 1/3 cup parmesan cheese -
- 1 large egg -
- 1 tablespoon worcestershire sauce -
- 1/4 onion - chopped fine
- 2 cloves garlic - minced
- - for dijon dill gravy
- 3 tablespoons butter -
- 1/2 onion - chopped
- 1/3 cup flour -
- 2 1/4 cup chicken broth -
- 2 1/2 tablespoons dijon mustard -
- 1/4 teaspoon dried dill weed -
- place the ground chicken, bread crumbs, parmesan, salt/pepper, egg, onion and garlic in a bowl. combine very lightly with a fork. using your hands, dipped in water, lightly form the mixture into 2-inch meatballs.
- pour the canola oil a large pot and heat over medium to high heat. in batches, very carefully place the meatballs in the oil and brown them well on all sides turning carefully with tongs. please don't crowd the meatballs. remove the meatballs to a plate covered with paper towels.
- heat the butter in the same pan. add the onion and saute over medium heat for about 2-3 minutes over. add in the flour and cook for another 5 minutes to cook off the flour taste. whisk in the chicken stock slowly until smooth and allow to thicken. stir in the dijon mustard and dill weed. add the meatballs back in and let simmer for about 20- 30 minutes. serve over rice or buttered noodles.