I am always looking forward to make different dishes with ground chicken to prevent boredom, smile. This time though, I added the red potatoes and instead of a red sauce or regular, I came up with my red wine sauce. They can be eaten as is with a salad or with white or yellow rice.
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $8.35 or $4.18 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free only if use GF Panko
½ lb. of 98% fat free ground chicken ($2.50)
1 tbsp. Paprika (.15)
1 tbsp. Roasted garlic and herbs (.15)
1 tbsp. Dried flaked onions (.15)
1 ½ tbsp. Angie’s Basting Olive Oil (.40)
1 ½ tbsp. Panko (.15)
½ red onion, sliced (.40)
¾ c. red wine ($2.50)
2 c. chicken stock ($1.25)
3 red potatoes (.70)
Season the ground chicken with Paprika, Roasted garlic and herbs, dried flaked onions, ½ tbsp. Angie’s Basting Olive Oil and 1 ½ tbsp. Panko. Proceed to make small meatballs, I used the small ice cream scoop. Set aside.
Peel the potatoes, cut in cubes and rinse, then drain well.
Slice the red onion and sauté in 1 tbsp. of my basting olive oil with the meatballs until golden brown.
Remove from skillet and add the cubed drained potatoes to sauté until golden brown as well.
Remove the potatoes from skillet, add the onions-chicken balls-red wine mix and cook until it boils, then add the browned potatoes and cook in low until the sauce thicken a bit.
At this point you need to think about what you will pair the balls with, rice, pasta or eat as is. Then start plating. Enjoy!
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.