Garlic Parmesan Chicken Meatballs in Cream Sauce

• 1 pound ground chicken
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon olive oil
• 2 cups heavy cream
• 1/2 cup chicken broth
• 1/4 teaspoon black pepper
• 1 teaspoon dried thyme
• Salt to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped, for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ground chicken, Parmesan, garlic, breadcrumbs, egg, salt, and pepper until well combined.
3. 3 Roll mixture into 1-inch balls and place on a baking sheet.
4. 4 Bake for 20 minutes.
5. 5 While meatballs bake, melt butter in a saucepan over medium heat. Add flour to create a roux and cook for 1 minute.
6. 6 Whisk in heavy cream and chicken broth, stirring constantly until sauce thickens.
7. 7 Stir in thyme and season with salt and pepper.
8. 8 Add cooked meatballs to the sauce and simmer for 5 minutes.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Mixing bowl
• Saucepan

Variations

• Add sun-dried tomatoes or spinach to the meatballs for extra flavor.
• Use panko breadcrumbs for a lighter texture.

Substitutions

• Substitute ground turkey for chicken if preferred.
• Use dairy-free cream for a vegan option.

Pairings

• Creamy mashed potatoes
• Steamed broccoli

Nutrition

Tips

• For a lighter version, substitute Greek yogurt for part of the heavy cream.
• Ensure meatballs are evenly sized for consistent cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a saucepan over low heat, adding a splash of cream if needed.

Serving Suggestions

• Serve over egg noodles or with a side of garlic toast.
• Pairs well with a crisp Caesar salad.

FAQ