Chicken Meatballs in Cream Sauce

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  Bread Crumbs, Dry, Plain(120g)
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  Italian seasoning(5g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  ¾ tsp salt ($0.05)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Parmesan Cheese(15g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Egg, Whole, Large
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  Worcestershire Sauce(3g)

  Lea & Perrins is the standard. A little goes a long way.

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  Vegetable oil(30g)
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  Butter(30g)
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  Garlic
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  Flour, All-Purpose, White(30g)
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  Low Sodium Chicken Broth(360g)
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  Half and half cream(120g)
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  Oregano, Dried(1g)
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  ¼ tsp salt ($0.02)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Parmesan Cheese(10g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Lemon Juice, Fresh(30g)

Instructions

1. 1In a small bowl, combine the bread crumbs, Italian seasoning, garlic powder, onion powder, and grated Parmesan. In a separate large bowl, add the ground chicken, eggs, Worcestershire sauce, and the breadcrumb mixture. Mix gently with your hands until just combined—do not overmix. Divide and shape the mixture into 24 meatballs, about 2 tablespoons each.
2. 2Heat the vegetable oil in a large skillet over medium-high heat. Working in 2 batches of 12 meatballs each, cook the meatballs until browned on all sides and no longer pink inside, about 2–3 minutes per side. Transfer cooked meatballs to a clean plate. Add a little more oil for the second batch if needed.
3. 3In the same skillet, melt the butter over medium-low heat. Add the minced fresh garlic and sauté until fragrant, about 1 minute.
4. 4Sprinkle the flour over the butter and garlic, stirring constantly to combine. Cook for 1 minute over medium-low heat.
5. 5Pour in the chicken broth and half and half, stirring to combine. Add the oregano, grated Parmesan, and fresh lemon juice. Stir until smooth.
6. 6Increase heat to medium and bring the sauce to a simmer. Return all meatballs to the skillet and toss to coat. Simmer for 5–7 minutes until the sauce thickens and coats the back of a spoon.
7. 7Divide the meatballs and cream sauce evenly into 5 airtight containers while hot. Cool to room temperature before sealing and refrigerating.