Chicken Meatballs with Artichokes & Carrots

You gotta love this one! Chicken Meatballs with Artichokes & Carrots.

Chicken Meatballs with Artichokes & Carrots 

Print This Recipe Total time Yield 6Source Adapted from La Cucina ItalianaPublished


  • 1 large yukon gold potato
  • 1 pinch kosher salt
  • ground chicken
  • 2 teaspoon thyme leaves, minced
  • 2 egg yolks, separated
  • 3 tablespoon milk
  • ½ teaspoon sea salt
  • 1 ounce olive oil, plus more as needed
  • 12 ounce frozen artichoke hearts, thawed
  • 4 carrots, peeled and cut into 2‑inch pieces
  • 1 medium shallot, thinly sliced
  • 3 tablespoon white vermouth
  • 3 cup chicken broth
  • 2 tablespoon fresh squeezed lemon juice
  • ¼ cup heavy cream
  • 2 tablespoon flat leaf parsley, minced
  • 2 tablespoon parmesan cheese, grated


Put the potato pieces in a saucepan, cover them completely with water, add a big pinch of salt, and set the pan over medium-high heat. Cook potato until tender, about 14 minutes. Drain and return the pieces to the hot empty saucepan they were boiled in. Lower heat to medium-low and dry the potatoes somewhat, being careful not to scorch them. Remove from heat and let cool somewhat.

Pass the potato pieces through a ricer into a large bowl. Add ground chicken, thyme, 1 egg yolk, cheese, milk and salt; blend with your hands until just combined well (do not over-mix). The mixture should be a bit wet and sticky. Which may make them a bit more difficult to work with but makes for a much better texture when cooked.
In a large cast iron or non-stick skillet, heat ¼ cup oil over medium heat. Use an ice cream scoop about 1 ½‑inches in diameter to form balls, dropping them directly into the hot pan. Fry meatballs, in batches of 6 or 8, turning often, until well browned and nearly cooked through, about 4 minutes per batch. Add more oil between batches if needed. Transfer to paper towels with a slotted spoon.


Heat remaining 2 tablespoons oil in a large high-sided skillet or heavy pot over medium-high heat. Add defrosted artichokes, carrots and shallot; cook, stirring frequently, for 3 minutes. Add vermouth to deglaze pan and let it reduce some. Add the broth; bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully add meatballs and continue cooking, gently turning meatballs halfway through, until vegetables are tender and meatballs are cooked through, about 10 minutes.

In a small bowl, whisk together lemon juice, remaining egg yolk and cream; gently stir into pot with meatballs. Return broth to simmer and cook for 3 minutes. Sprinkle with parsley. Serve warm