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. 1Gather and prep your ingredients.
2. 2In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and parmesan.
3. 3Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
4. 4Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
5. 5In a large skillet, add the cooking oil and heat over medium. Once hot, add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
6. 6Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic until fragrant, about one minute.
7. 7Add flour to the skillet and stir to combine. Cook for one more minute.
8. 8Next, add the chicken broth, half and half, oregano, salt, pepper, grated parmesan, and 2 Tbsp of lemon juice. Stir to combine.
9. 9Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your liking.
10. 10Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
11. 11Alternatively, you can bake your chicken meatballs. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
12. 12Evenly space the chicken meatballs onto the parchment lined baking sheet and bake in the preheated oven for about 20 minutes, or until the internal temperature of the meatballs reaches 165ºF on a instant read thermometer.
13. 13Remove from the oven once fully cooked and set aside. Proceed to make the cream sauce on the stovetop as directed above. Add all of the meatballs to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your liking. Serve hot.