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Shared by Italo Camerino

Chicken Meatballs With Celery

Yield: 4 to 6 servingsTime: 2 h

Chicken Meatballs With Celery

Yield: 4 to 6 servingsTime: 2 h

Family Journey



  • 2 pounds ground chicken, dark meat
  • 1 egg
  • 3 tablespoons breadcrumbs
  • 3 teaspoons kosher salt, divided
  • ¼ teaspoon ground black pepper, divided
  • 4 tablespoons olive oil
  • 6 celery stalks, cut into 3 to 4 inch pieces crosswise
  • 1 cup water
Main CoursesMeat Western Europe


  • Step 1

    In a medium sized bowl, mix the ground chicken, eggs, breadcrumbs and 2 teaspoons of salt and ⅛ teaspoon pepper. 

  • Step 2

    After mixing, shape the meat into palm size oval balls, about 3 inches long. 

  • Step 3

    Place oil in a pot on the stove at medium heat. 

  • Step 4

    Brown chicken meatballs on all sides, about 5 minutes each side. Transfer to a paper towel lined tray and continue cooking the rest of the chicken in batches.

  • Step 5

    Once all the chicken has been cooked, transfer back into the pan. Add the celery, 1 teaspoon salt, ⅛ teaspoon pepper and 1 cup of water. Bring the water up to a boil and reduce heat to low, cooking the chicken with a gentle simmer. Cover the pot with a lid and cook for about 1 hour to 1 hour and 30 minutes, until the water is reduced into about ¼ cup and the celery is cooked through. Shaking the pot every once in a while to ensure the chicken does not stick to the pot. 

  • Step 6

    Serve hot with rice or mashed potatoes.