Chicken Meatballs in Parmesan Cream Sauce

 

This is one of my family's favorite meals. It is an easy thing to have prepped in advance. Make the meatballs the night before or morning of ... and everything will come together quickly at meal-time. The meatballs can, also, be made in advance and frozen.

Ingredients:

FOR THE MEATBALLS -

1 pound ground chicken
1 egg, beaten
Salt and pepper - a sprinkling of each
1 teaspoon garlic powder
1 teaspoon paprika
1/4 onion, grated into meatball mixture
3/4 cup breadcrumbs (I prefer unseasoned, but you can use whatever you have.)
2 green onions, chopped
3/4 cup shaved Parmesan cheese

ADDITIONAL INGREDIENTS -

2 tablespoons olive oil
1/2 onion, finely minced
2 teaspoons flour
1- 14.5 ounce can chickens stock or broth
1/2 cup heavy cream (whole milk will work)
3/4 cup shaved Parmesan cheese
Salt and pepper, to taste
Prepared egg noodles or prepared mashed potatoes

Directions:

Combine all of the meatball ingredients into a mixing bowl.  I "wear" a plastic sandwich bag over my hand to combine. Then, just remove and toss! Do not overmix or your meatballs will be tough.

Wet hands with some water and roll out meatball mixture into balls.

This is now the time you would lay them out individually on a cookie sheet and place tray in the freezer if you're making these ahead of time to freeze. When they are completely frozen, throw them into a large freezer bag, let the air out, seal, label and freeze until a few hours before using (or thaw in fridge the night before cooking).

When ready to prepare meal, brown meatballs on all sides in large saute pan over medium-high heat in olive oil. You may have to do this in batches so you don't "crowd" the pan. 

Remove meatballs when browned, place on a plate and set aside.

In the same pan, sauté the finely minced onion on medium heat just until translucent. Sprinkle onions with flour, stir and cook for a few minutes. 

Then, whisk in the chicken stock or broth until no lumps remain.

Whisk in the heavy cream (or milk if that's all you have). 

Turn heat down to low. Sauce should barely be simmering. Stir in about 3/4 of a cup of shaved parmesan and a good pinch of black pepper. Check for seasoning. Add salt if it needs it (parmesan is pretty salty).

Place meatballs into the simmering cream sauce and simmer for 10 - 15 minutes or until meatballs are cooked through and sauce has thickened (take out one meatball and test for doneness).

Serve over prepared egg noodles or over mashed potatoes, if desired. Garnish with a little more shaved parmesan and some sliced green onions.

 

NOTE:  Ground turkey or ground beef can be used in place in ground chicken.