Cabbage-Stuffed Polish Chicken Meatballs (Zrazas) recipe

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Ingredients

2 slices bread
¼ cup milk
3 tablespoons butter
1 medium head cabbage, finely chopped
salt and ground black pepper to taste
1 pound ground chicken
1 onion, minced
1 bunch fresh parsley, minced
3 cloves garlic, minced
2 tablespoons mayonnaise
2 tablespoons all-purpose flour
2 tablespoons vegetable oil

Nutrition Info

314.4 calories
carbohydrate: 20.5 g
cholesterol: 63.9 mg
fat: 17.1 g
fiber: 5.1 g
protein: 21 g
saturatedFat: 5.8 g
servingSize: -
sodium: 228.5 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine bread and milk in a shallow bowl and soak.

  2. Melt butter in a skillet over medium-low heat. Add cabbage, cover, and simmer until cabbage is tender, 15 to 20 minutes. Season with salt. Remove from heat and cool for 5 minutes.

  3. In the meantime, combine ground chicken, onion, parsley, and garlic in a large bowl. Mix in soaked bread, mayonnaise, salt, and pepper. Place 1 tablespoon of the chicken mixture into the palm of your hand and top with 1 teaspoon of cabbage. Cover with meat mixture, sealing the filling inside.

  4. Place flour in a small bowl. Dredge meatballs in flour.

  5. Heat oil in a a large skillet and cook meatballs in batches until browned, about 5 minutes on each side.

Recipe Yield

6 servings

Recipe Note

These zrazas (stuffed Polish meatballs) are very juicy despite being made with ground chicken. You will love them!

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