Chicken Meatballs in a Creamy Cheese Sauce
Description
Hungry for meatballs but not the red sauce? Try these meatballs in a creamy cheese sauce instead. Serve with egg noodles, mashed potatoes, or rice.
Ingredients
meatballs:
1 lb. ground chicken, turkey or ground beef
1 egg, beaten
salt, to taste
pepper, to taste
1 t. garlic powder
1 t. paprika
1/4 onion, grated into meatball mixture
3/4 c. bread crumbs
2 green onions, chopped
3/4 c. shaved Parmesan cheese
sauce:
2 T. olive oilHu
1/2 onion, finely minced/ grated
2 t. flour
14.5 oz. can chickens stock/broth
1/2 c. heavy cream or whole milk
3/4 c. shaved Parmesan cheese
salt, to taste
freshly ground black pepper, to taste
cooked egg noodles, rice or mashed potatoes
Directions
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Combine all meatball ingredients into a mixing bowl. Mix together with hands; wet hands with water; roll out meatball mixture into balls or use a scoop to form meatballs.
Place them on a cookie sheet and place it in the freezer if making these in advance to freeze. When completely frozen, throw them into a large freezer bag, push the air out, seal and freeze until a few hours before using, or thaw in fridge the night before cooking.
When ready to prepare, brown meatballs on all sides in large saute pan over medium-high heat in olive oil. Do this in batches so the pan isn't crowded.
Remove meatballs when browned, place on a platter; set aside.
In the same pan, saute the finely minced onion on medium heat just until translucent; sprinkle with flour, stir and cook for a few minutes.
Whisk in the chicken stock/broth until no lumps remain. Whisk in the heavy cream/milk.
Turn heat to low to barely simmer the sauce. Stir in 3/4 cup shaved Parmesan cheese and season with pepper. Add salt if needed.
Place meatballs in the simmering cream sauce; simmer 10 - 15 minutes or until meatballs are cooked through and sauce has thickened.
Serve meatballs and sauce over prepared egg noodles, rice or mashed potatoes, if desired. Garnish with a little more shaved Parmesan cheese and some sliced green onions.