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Chicken Meatballs

with Braised Kale & Spiced Celeriac Mash

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 575 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re adding exciting new dimension to some dinnertime classics. We’re giving chicken meatballs and earthy kale a bright kick by lightly braising them in sherry vinegar. And for a truly special side dish, we’re mashing up crisp, refreshing celeriac (or celery root) and combining it with silky cream cheese and the distinctive, delicious flavors of an “everything” bagel—onion, garlic, sesame seeds and poppy seeds. Enjoy, chefs!

fresh
ingredients
Chicken Meatballs with Braised Kale & Spiced Celeriac Mash
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a sharp, sturdy knife, peel and large dice the celeriac. Peel and mince the garlic. Thinly slice the parsley leaves and stems. Remove and discard the kale stems; thinly slice the leaves.

Make the celeriac mash:
2 Make the celeriac mash:

Add the celeriac to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a knife. Drain thoroughly and return to the pot. Off the heat, add the cream cheese and ⅔ of the “everything bagel” spice blend. Using a fork, mash the mixture to your desired consistency. Season with salt and pepper to taste.

Form the meatballs:
3 Form the meatballs:

While the celeriac cooks, in a medium bowl, combine the ground chicken, garlic, breadcrumbs, half the parsley and as much of the meatball spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Gently mix until just combined. Using wet hands, form the mixture into 12 equal-sized meatballs and place on a plate.

Brown the meatballs:
4 Brown the meatballs:

While the celeriac continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.

Braise the kale & meatballs:
5 Braise the kale & meatballs:

Add the kale, vinegar and ½ cup of water to the pan of browned meatballs; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the meatballs are cooked through and the liquid has reduced in volume. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the celeriac mash and braised meatballs and kale between 2 plates. Top with any remaining braising liquid from the pan. Garnish with the remaining parsley and remaining “everything bagel” spice blend. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a sharp, sturdy knife, peel and large dice the celeriac. Peel and mince the garlic. Thinly slice the parsley leaves and stems. Remove and discard the kale stems; thinly slice the leaves.

2 Make the celeriac mash:

Add the celeriac to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a knife. Drain thoroughly and return to the pot. Off the heat, add the cream cheese and ⅔ of the “everything bagel” spice blend. Using a fork, mash the mixture to your desired consistency. Season with salt and pepper to taste.

Make the celeriac mash:
Form the meatballs:
3 Form the meatballs:

While the celeriac cooks, in a medium bowl, combine the ground chicken, garlic, breadcrumbs, half the parsley and as much of the meatball spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Gently mix until just combined. Using wet hands, form the mixture into 12 equal-sized meatballs and place on a plate.

4 Brown the meatballs:

While the celeriac continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.

Braise the kale & meatballs:
5 Braise the kale & meatballs:

Add the kale, vinegar and ½ cup of water to the pan of browned meatballs; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the meatballs are cooked through and the liquid has reduced in volume. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the celeriac mash and braised meatballs and kale between 2 plates. Top with any remaining braising liquid from the pan. Garnish with the remaining parsley and remaining “everything bagel” spice blend. Enjoy!

Plate your dish: