Description
Delicious and tender chicken meatballs cooked to perfection and smothered in a rich, creamy Parmesan sauce. This recipe offers both stovetop and oven methods for cooking the meatballs and features a flavorful, easy-to-make cream sauce ideal for serving with pasta, mashed potatoes, or your favorite side dishes.
Ingredients
Meatballs
- ½ cup plain breadcrumbs (55g)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- ¼ tsp freshly cracked black pepper
- 3 Tbsp grated Parmesan cheese (15g)
- 1 lb ground chicken (454g)
- 1 large egg
- ½ tsp Worcestershire sauce
- 2 Tbsp cooking oil (for frying)
Cream Sauce
- 2 Tbsp butter (28g)
- 1 garlic clove, minced
- 2 Tbsp all-purpose flour (15g)
- 1½ cups chicken broth (12oz)
- ½ cup half and half (4 oz)
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- 2 Tbsp grated Parmesan cheese (10g)
- 2 Tbsp lemon juice (optional)
Instructions
- Prep: Gather and prep all ingredients ensuring you have everything ready for the meatballs and sauce.
- Mix Breadcrumbs: In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and Parmesan cheese. Stir until well mixed.
- Combine Meatball Mixture: In a large bowl, add the ground chicken, egg, Worcestershire sauce, and the breadcrumb mixture. Use your hands to gently mix until just combined, being careful not to overmix to avoid toughness.
- Shape Meatballs: Divide the mixture into 24 equal portions, about two tablespoons each, and roll them into meatballs.
- Cook Meatballs (Stovetop): Heat cooking oil in a large skillet over medium heat. Cook the meatballs in two batches, about 12 at a time, turning occasionally to brown all sides, about 2 minutes per side, until cooked through. Remove and set aside.
- Sauté Garlic: In the same skillet, reduce heat to medium-low and add butter and minced garlic. Sauté garlic until fragrant, about one minute.
- Make Roux: Sprinkle flour over the garlic and butter, stirring to combine. Cook for about one minute to eliminate raw flour taste.
- Add Liquids and Seasoning: Gradually stir in chicken broth, half and half, oregano, salt, pepper, Parmesan cheese, and lemon juice. Mix until smooth and combined.
- Simmer Sauce with Meatballs: Bring the sauce to a gentle simmer, then add the cooked meatballs back into the skillet. Toss gently to coat and continue simmering for 5 minutes until the sauce thickens.
- Serve: Serve the meatballs hot with an optional garnish of fresh parsley. Pair well with pasta, mashed potatoes, or desired side dishes.
- Alternative Oven Method: Preheat oven to 400ºF. Place meatballs evenly spaced on a parchment-lined baking sheet. Bake for 20 minutes or until internal temperature reaches 165ºF. Then proceed with cream sauce preparation on stovetop as described and finish by simmering meatballs in sauce.
Notes
- Do not overmix the meatball ingredients to keep them tender and juicy.
- Cooking in batches prevents overcrowding, ensuring even browning on stovetop.
- Lemon juice in the sauce is optional but adds a fresh brightness to the creamy sauce.
- Use an instant-read thermometer to check for the meatballs’ doneness when baking to ensure safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
