Italian Style Chicken Meatballs and Broccoli
Start to finish: 10 minutes
Hands on time: 10 minutes
8 Heinen’s Italian Style Chicken Meatballs from the Specialty Meat Case
Salt and freshly ground black pepper
1 tablespoon olive oil
2/3 cup Heinen’s Chicken Culinary Stock
20 ounces Broccoli Salad from the Serve Yourself Salad To Go Salad Bar
Salt and pepper the meatballs and flatten them slightly so that they cook more evenly. They should look like little sliders.
Heat a large skillet over medium high heat and add the olive oil. When it shimmers, add the meatballs and brown them on one side for about 3 minutes. Turn and cook for another 2 minutes. Add the chicken broth (it will bubble) and nestle the broccoli salad into the pan. Cover and cook for one minute to heat up the broccoli and finish cooking the meatballs. Remove the lid and cook for a few seconds to reduce the liquid in the pan (if there is any).
Transfer the meatballs and vegetables to heated plates. Serve hot.
Click here to print this page | Recipe created by Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.