Chicken Meatballs with Artichokes & Carrots
- 1 large yukon gold potato
- 1 pn kosher salt
- 1 1/2 ground chicken
- 2 t thyme leaves, minced
- 2 egg yolks, separated
- 3 T milk
- 1/2 t sea salt
- 1 oz olive oil, plus more as needed
- 12 oz frozen artichoke hearts, thawed
- 4 carrots, peeled and cut into 2-inch pieces
- 1 medium shallot, thinly sliced
- 3 T white vermouth
- 3 c chicken broth
- 2 T fresh squeezed lemon juice
- 1/4 c heavy cream
- 2 T flat leaf parsley, minced
- Produce
- Artichoke hearts, frozen (12 oz)
- Carrots (4)
- Flat leaf parsley (2 T)
- Shallot, medium (1)
- Thyme, leaves (2 t)
- Yukon gold potato, large (1)
- Meat
- Ground chicken (1 1/2)
- Canned Goods
- Chicken broth (3 c)
- Cooking & Baking
- Kosher salt (1 pn)
- Olive oil (1 oz)
- Sea salt (1/2 t)
- Drinks
- Lemon juice, fresh squeezed (2 T)
- Dairy
- Heavy cream (1/4 c)
- Milk (3 T)
- Refrigerated
- Egg yolks (2)
- Beer, Wine & Liquor
- Vermouth, white (3 T)
Preparation
Read recipe preparation on sippitysup.com
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Recipe Stats
Published February 7, 2012 (1 year ago).
36 people saved this recipe.
