Chicken Bacon Meatballs in Cider Broth
Discover the ultimate comfort food with these Chicken Bacon Meatballs in Cider Broth, a dish that masterfully combines rich, savory flavors with a hint of natural sweetness. Juicy meatballs made from ground chicken, smoky bacon, Parmesan, and a touch of thyme are seared to golden perfection before simmering in a luxurious broth infused with apple cider, chicken stock, and caramelized onions. For an extra layer of indulgence, finish the broth with a splash of heavy cream, creating a velvety texture that pairs beautifully with warm crusty bread or creamy mashed potatoes. Perfect for cozy dinners or impressing guests, this recipe balances hearty ingredients with a sophisticated twist, making it a standout choice for any occasion.
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Recipe Information
Ingredients
- 500 g ground chicken
- 150 g bacon, finely chopped
- 80 g breadcrumbs
- 50 g grated Parmesan cheese
- 1 egg, lightly beaten
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 500 ml apple cider
- 500 ml chicken stock
- 1 yellow onion, thinly sliced
- 4 fresh thyme sprigs
- 100 ml heavy cream (optional)
- 2 tbsp chopped parsley, for garnish
Instructions
In a large mixing bowl, combine the ground chicken, chopped bacon, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried thyme, salt, and black pepper. Mix well until evenly combined.
Using your hands, form the mixture into 18-20 small meatballs, about 1-1.5 inches in diameter. Place them on a plate or tray.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Sear the meatballs in batches, cooking for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced onion until soft and translucent, about 5 minutes.
Pour in the apple cider and scrape the bottom of the skillet to deglaze it, releasing any browned bits.
Add the chicken stock and thyme sprigs, stirring to combine. Bring the mixture to a gentle boil.
Return the seared meatballs to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the meatballs to cook through and the flavors to meld.
If desired, stir in the heavy cream for a richer broth and cook for an additional 5 minutes.
Adjust seasoning with salt and pepper to taste.
Ladle the meatballs and cider broth into bowls, garnishing with chopped parsley. Serve warm with crusty bread or mashed potatoes on the side.
Nutrition Facts
Calories |
3119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 7704 mg | 335% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 62.7 g | ||
| Protein | 214.4 g | 429% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 926 mg | 71% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4441 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
