Hey friends! It's Holly here, bringing you a little piece of comfort on a plate. Today, I’m sharing one of my go-to dishes that melds together the coziness of home-style meatballs with a bit of that Italian restaurant flair – Creamy Parmesan Chicken Meatballs. This dish is a nod to classic flavors that we all know and love, with a punch of creamy goodness to wrap it all up. Perfect for a weeknight dinner when you're craving something hearty yet utterly scrumptious, these meatballs are a hit with both adults and kiddos alike. Why reach for this recipe? It's simple, it's quick, and it'll bring the kind of warmth to your table that only a meal made with love can.
These meatballs are super versatile, so serving them can be a blast. I like to cozy them up next to a mound of garlic mashed potatoes or nestled over a bed of al dente pasta. If you're feeling a little more avant-garde, spiralize some zucchini into zoodles for a lighter touch. And don't forget the garnish—a fresh sprinkle of parsley or even some extra grated Parmesan makes all the difference.
Creamy Parmesan Chicken Meatballs
Servings: 4 - 6
Ingredients:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- Chopped fresh parsley, for garnish
Directions:
1. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, grated Parmesan, minced garlic, Italian seasoning, onion powder, salt, and pepper. Gently mix until all ingredients are well incorporated.
2. Form the mixture into 1-inch meatballs. You'll end up with around 20 to 24 little bundles of joy!
3. Heat the olive oil over medium heat in a skillet or pan large enough to accommodate all your meatballs without crowding them.
4. Once the oil is hot, add the meatballs and cook them until they're browned on all sides. This usually takes about 8 to 10 minutes.
5. Once browned, remove the meatballs from the pan and set them aside on a plate. In the same pan, add a splash more oil if needed, then sprinkle in the flour and cook it for a minute to create a roux.
6. Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer, and let it thicken slightly.
7. Stir in the heavy cream and return the meatballs to the pan, letting everything simmer together until the sauce has thickened to your liking and the meatballs are cooked through, about 5 minutes more.
8. If the sauce is too thick, add a bit more broth or cream to reach your desired consistency.
9. Taste and adjust the seasoning if needed, then serve hot, garnished with a sprinkle of parsley and more grated Parmesan because, let's be honest, there's no such thing as too much cheese.
Variations & Tips:
If dairy is a no-go for you or your family, this recipe is just as delicious without the cream! Opt for a tomato-based sauce and you've got a lighter version right there. Plus, for you meal-prepping mavens, these meatballs freeze beautifully.
Just prepare, cook, and let them cool completely before popping them into freezer bags. And on those particularly jam-packed days, I've been known to throw everything into my slow cooker on low, so I come home to a ready-made miracle.
