Description

Tender herb-packed chicken meatballs are simmered with caramelized onions, cabbage, and egg noodles in a light, lemony broth. Fresh dill, tarragon, and Dijon mustard give this comforting dish a bright, vibrant finish.

Ingredients

½ cup dill, loosely packed and minced

¼ cup tarragon, loosely packed and minced

1 small yellow onion, peeled and minced

2 cloves garlic, peeled and minced

¼ cup whole milk

1 egg

1 pound ground chicken

1 teaspoon kosher salt

½ teaspoon black pepper

½ cup panko, plus more if needed

1 tablespoon extra virgin olive oil

8 ounces broad egg noodles

2 teaspoons extra virgin olive oil

1 yellow onion, peeled and sliced into half-moons

1 teaspoon granulated sugar

1 pound green cabbage, cored and roughly chopped

2 cups chicken stock

1 teaspoon Dijon mustard

Juice of 1 lemon

¼ cup dill, loosely packed and minced, plus more for serving

Salt and pepper to taste

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Instructions

In a large bowl, whisk together the dill, tarragon, minced onion, garlic, milk, and egg until smooth. Stir in the panko, then gently mix in the ground chicken, salt, and pepper. Add a little more panko if needed until the mixture holds together.
Roll the mixture into tablespoon-sized meatballs. Heat 1 tablespoon olive oil in a large skillet over medium heat and brown the meatballs for about 3 minutes per side. Transfer to a plate.
Cook the egg noodles in salted boiling water according to package instructions. Drain and set aside.
In the same skillet, heat 2 teaspoons olive oil. Add the sliced onion and sprinkle with sugar. Cook until softened and lightly caramelized.
Add the cabbage with a pinch of salt and cook until tender. Pour in the chicken stock and stir in the Dijon mustard. Bring to a boil.
Return the meatballs to the skillet. Reduce heat and simmer uncovered until the meatballs are fully cooked through.
Season to taste with salt and pepper. Add the cooked noodles, fresh dill, and lemon juice. Gently toss and simmer briefly to blend flavors. Garnish with additional dill before serving.

Notes

Ground turkey can be substituted for ground chicken.

For extra richness, stir in a splash of cream at the end of cooking.

Use whole wheat noodles or reduce noodle quantity for a lighter option.

Add sliced carrots or peas for additional vegetables.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently with a splash of chicken stock or water to loosen the broth.

Freeze meatballs and broth separately from noodles for best texture.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmer
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 135 mg