Italian Chicken Meatballs With Cream Sauce And Broccoli Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground chicken, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside.
• STEP 5.In the same skillet, melt butter and add minced garlic. Cook until fragrant, about 1 minute.
• STEP 6.Add flour to the skillet and cook for another minute, stirring constantly.
• STEP 7.Slowly whisk in chicken broth and heavy cream. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
• STEP 8.Stir in grated Parmesan cheese and season with salt and pepper to taste.
• STEP 9.Return the meatballs to the skillet and simmer for an additional 5 minutes, until heated through.
• STEP 10.Serve the meatballs and sauce over steamed broccoli.
• STEP 11.Garnish with additional grated Parmesan cheese, if desired.

Cooking Tips

• To make the meatballs easier to shape, wet your hands with water before rolling the mixture into balls.
• For a healthier option, you can bake the meatballs in the oven at 400°F for 15-20 minutes instead of frying them.
• Feel free to add other vegetables to the dish, such as bell peppers or mushrooms, for extra flavor and texture.

Storage and Serving

• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs and sauce in a skillet over low heat until warmed through.
• Serve the meatballs and sauce over pasta or rice for a heartier meal.