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Chicken Meatballs in Cream Sauce
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Ingredients
0 of 21 gathered
Step by step
Method
5 steps
- 1
Mix the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and Parmesan in a bowl. Add the ground chicken, egg, and Worcestershire and mix with your hands just until combined.
- 2
Form 24 meatballs, about 2 tablespoons each. Heat the oil in a large skillet over medium heat and brown the meatballs in two batches, turning every couple of minutes, until all sides are colored and the centers reach 165°F. Set them on a clean plate.
- 3
Lower the skillet to medium-low and melt in the butter. Cook the garlic for 1 minute, then stir in the flour and cook 1 minute more so the raw flour smell fades.
- 4
Pour in the broth and half-and-half while stirring. Add oregano, salt, pepper, Parmesan, and lemon juice if using. Bring the sauce to a gentle simmer, return the meatballs, and cook 5 minutes, until the sauce coats them and they are hot through.
- 5
Serve over pasta, mashed potatoes, or rice, with a little parsley if you have it.