Recipe: Chicken Wings and Meatballs (a skillet meal with potatoes, peas, and onions)

CHICKEN WINGS AND MEATBALLS

1 slice white bread, crust removed
1/4 cup milk
1 pound lean ground beef or ground turkey
2 tablespoons vegetable oil
2 pounds chicken wings or wing drumettes, trimmed of excess skin
1 (8-10 oz.) can condensed tomato soup
1 cup water
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
8 small new potatoes, quartered, if large
8 pearl or boiling onions
1 cup fresh or frozen green peas

To make the meatballs, in a medium bowl, soak the bread in milk until saturated. Squeeze the milk from the bread and discard the excess liquid. Mash the bread with the beef. Form small meatballs, 1 to 1 1/2 inches in diameter. Set aside.

To prepare the chicken, in a large skillet over medium-high heat, add the oil. Brown the chicken in a single layer on all sides, 3 to 5 minutes. Remove the chicken and reserve; repeat with remaining chicken, if necessary.

Discard any fat from the skillet. Add the soup, water, Italian seasoning, salt, and pepper and stir to combine. Bring to a boil.

Return the chicken to the pot. Top with the meatballs. Reduce heat, cover, and simmer for 1 hour, stirring occasionally.

Add the potatoes and onions and cook for 20 to 25 minutes.

Add the green peas and cook for 1 to 2 minutes.

Makes 4-6 servings
Source: Working Mom's Fast and Easy One-Pot Cooking by Jeanne Besser