Ingredients
- 1 lb ground chicken
- 1 cup breadcrumbs (regular or panko)
- 1/2 cup grated parmesan cheese
- 1 egg
- 3 cloves garlic, crushed
- 1 small onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 cup heavy cream
- 1 cup chicken broth
- Salt and pepper, to taste
- Olive oil, for searing
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine ground chicken, breadcrumbs, parmesan cheese, egg, garlic, onion, and herbs. Season with salt and pepper, mixing gently.
- Shape the meatballs: Form the mixture into evenly sized meatballs, about the size of golf balls, and place them on a parchment-lined baking sheet.
- Sear the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and sear until golden brown, about 5 minutes.
- Make the creamy sauce: Remove meatballs, sauté garlic and onion in the same skillet, then add heavy cream and chicken broth, scraping the browned bits.
- Combine: Return the meatballs to the skillet, cover with the sauce, and let simmer for 10-15 minutes.
- Serve: Garnish with fresh herbs and serve with pasta or salad.
Notes
For a lighter version, substitute heavy cream with Greek yogurt or reduced-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Southern
- Diet: Paleo