Meatballs with Celery (Chicken)

Hello Dear Friends,

Today I have a recipe for you that is perfect for the winter months. I have always loved celery dishes. I love the sweetness it leaves on my palate, especially if it has carrots in it.

Thanks to the meatballs in this recipe, it is the kind that you can attract the attention of children and eat. Let's say you couldn't feed your vegetables, since there are celery and carrots that you put in raw, you eat your vegetables with a little deception. Of course, this also applies to adults who don't like celery :)

This is not a soup, it is a meal with plenty of ingredients, so it will be very nice to serve with a spaghetti type pasta that you will make with it. Who doesn't love pasta and meatballs, right? :)

Finally, the fact that this dish is seasoned may worry some of you, because seasoning seems like a difficult thing to do. As I mentioned in the recipe, if you warm the seasoning with 1-2 ladles of cooking water before adding it to the pot, you will not have any problems.

Love…

Ingredients for Celery Juicy Meatballs (Chicken) Recipe

• 500 g boneless thigh thigh
• 1 teaspoon of cracked rice
• 2 small onion
• 1/2 bunch of parsley
• 2 medium size celery
• 1 tea glass of flour
• 2 cloves of garlic
• 2 medium carrot
• 2 cups of chicken stock
• 1 liters of water
• 1 bay leaf
• salt-pepper
• 3-4 tablespoons of breadcrumbs

For dressing:

• Juice of 1 lemons
• 2 egg yolk
• 1 tablespoons of flour

How to Make Juicy Meatballs (Chicken) with Celery Recipe?

1. First of all, pull the chicken pieces 1-2 times with the meat grinder of your mixer and turn them into minced meat.
2. After the chicken mince is prepared, finely chop the onions with the chopper of your blender.
3. Grate one each of the celery and carrot.
4. Add the chopped onions, grated carrots and celery to the ground chicken).
5. After adding salt and pepper, start kneading. After kneading a little, wash the rice and add it to the mixture in the kneading bowl (If it gets watery, you can add 1-2 tablespoons of breadcrumbs).
6. Separate all of the parsley, half of the finely chopped, add the rest to the mortar and continue kneading.
7. After kneading well (at least 5 minutes), we will start to break off small pieces and start rolling. Add the breadcrumbs and remaining parsley to a tray and mix.
8. Throw the ball meatballs you rolled into the tray to dip them in the flour-parsley mixture. After you find all of them, put them in the refrigerator with a tray.
9. Chop the remaining celery into cubes and drop into water with lemon. Chop the carrot into cubes the size of celery. Put the chicken stock and water that you will make your juicy meatballs in, and when it boils, add the carrots for 5 minutes and then the celery.
10. Add salt and pepper. Throw in a bay leaf, if you like, for flavoring.
11. After 10 minutes, shake off the excess flour from the meatballs, add it to the pot and close the lid.
12. Whisk the egg yolks well with the lemon juice. Mince the garlic well and add it. Add 1 tablespoon of plain flour. Add salt and pepper and continue whisking.
13. After 10 minutes, add the egg that you have ladle ladle whisked from the pot to warm the seasoning to warm or even hot. (If you pour it into the pot without doing this, your seasoning will be cut.)
14. After the dressing is well heated with water, pour it into the pot you started mixing.
15. After 1 hour of boiling, turn the heat down, after 3-4 minutes turn off the heat. While serving, you can drizzle extra chopped parsley or celery leaves on it.