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Chicken Breast Meatballs with Sweet Potatoes and Chestnuts Stew Recipe

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★★★★

4 from 42 reviews

These Chicken Breast Meatballs with Sweet Potatoes and Chestnuts combine tender ground chicken enhanced with aromatic spices, baked vegetables, and a hearty stew. The meatballs are first pan-fried to a golden brown, then simmered in a flavorful stew with sweet potatoes, roasted chestnuts, and warm spices, finished off with oven baking for a rich and comforting dish perfect for a wholesome meal.

Ingredients

Scale

Meatballs

  • 1.3 pounds/600 grams ground chicken breast
  • 1 large onion, quartered
  • 2 sweet potatoes, peeled and quartered
  • 1 small cauliflower, cut into florets
  • A handful of parsley, cilantro, celery leaves, and green onion
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon turmeric
  • ½ cup bread crumbs
  • 2 eggs

Stew

  • 2 large sweet potatoes, diced
  • 1 onion, finely chopped
  • 1 cup/200 grams roasted chestnuts
  • 10 garlic cloves
  • A handful of parsley
  • 1 tablespoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons date syrup

Instructions

  1. Prepare the vegetables: Preheat the oven to 355°F (180°C). Place the cauliflower florets and quartered sweet potatoes in a baking dish, drizzle with olive oil, and bake for 30 minutes until soft. Alternatively, soften them in the microwave. Once cooked, cool slightly and mash with a fork.
  2. Make the meatball mixture: Chop the onion and other fresh vegetables—parsley, cilantro, celery leaves, and green onion—in a food processor until finely minced. Transfer to a bowl and add the mashed cauliflower and sweet potatoes, ground chicken breast, salt, black pepper, turmeric, bread crumbs, and eggs. Mix thoroughly, then chill in the refrigerator for two hours to allow the flavors to meld and the mixture to firm up.
  3. Form and fry meatballs: Shape the chicken mixture into meatballs. Heat olive oil in a frying pan and pan-fry the meatballs on both sides until they turn golden brown. Remove them from the pan and drain on a paper towel or strainer to remove excess oil.
  4. Prepare the stew base: In a pan, sauté the finely chopped onion in olive oil until golden brown. Add the whole garlic cloves and spices—paprika, turmeric, cinnamon, nutmeg—then fry for about a minute to release their aroma.
  5. Combine stew ingredients: Add the diced sweet potatoes, roasted chestnuts, and previously fried chicken meatballs to the pan. Pour in enough water to nearly cover all the ingredients. Season with salt and black pepper. Cover the pan and simmer the stew on the stovetop for 30 minutes, allowing the flavors to develop and the ingredients to cook through.
  6. Finish cooking in the oven: Remove the lid and transfer the stew to the preheated oven at 355°F (180°C). Bake uncovered for another 30 minutes to thicken the stew and deepen the flavors.
  7. Serve: Remove from the oven, sprinkle freshly chopped parsley on top, and serve the hearty chicken meatballs stew warm.

Notes

  • You can soften the cauliflower and sweet potatoes in the microwave instead of baking for a quicker option.
  • Make sure to chill the meatball mixture to help them bind and hold their shape during frying.
  • Use roasted chestnuts to add a sweet and nutty flavor to the stew.
  • The date syrup adds a mild sweetness and depth to the stew; you may adjust quantity to taste or substitute with honey if preferred.
  • If you want a gluten-free version, replace bread crumbs with gluten-free alternatives or crushed nuts.

Keywords: chicken meatballs, sweet potatoes, chestnuts, stew, baked vegetables, ground chicken, healthy dinner, Mediterranean recipe

Find it online: https://foodiecara.com/chicken-breast-meatballs-with-sweet-potatoes-and-chestnuts-stew-recipe/