Create tender, flavorful chicken meatballs coated in a rich, creamy Parmesan sauce. This recipe brings back warm memories with every bite.
Author:Richard Langley
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Simmering
Cuisine:American Italian
Diet:Vegetarian
Ingredients
Scale
1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese (for meatballs)
1 large egg
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese (for sauce)
2 tablespoons fresh parsley, chopped
Instructions
In a bowl, gently combine ground chicken, breadcrumbs, 1/4 cup Parmesan, egg, garlic powder, oregano, salt, and pepper. Do not overmix.
Roll the mixture into small, uniform meatballs. You should get about 16 to 20 meatballs.
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides. You may need to do this in batches. Remove meatballs and set them aside.
Reduce heat to low. Add butter to the same skillet. Once melted, add minced garlic and cook for about one minute until fragrant.
Pour in chicken broth and heavy cream. Stir well, scraping up any bits from the bottom of the pan.
Bring the sauce to a gentle simmer. Stir in the remaining 1/2 cup of Parmesan cheese until the sauce thickens slightly and the cheese melts smoothly.
Return the browned meatballs to the skillet. Spoon the sauce over the meatballs.
Cover the skillet and let the meatballs simmer in the sauce for 10 to 12 minutes, or until cooked through and tender.
Stir in fresh parsley just before serving. Serve immediately over your favorite pasta or rice.
Notes
For the best texture, handle the meat mixture lightly when forming the meatballs.
If the sauce seems too thick, add a splash more chicken broth.
This dish pairs wonderfully with a simple green salad.