Creamy Lemon Pepper Chicken Meatballs
Description
Make healthier meatballs using ground chicken instead of beef and pork. These delicious meatballs aren't boring, they are made with many classic ingredients but with a lemony zing served in a savory, light cream sauce that's great with a side of rice, pot
Ingredients
1 small or 1/2 medium yellow onion
4 cloves garlic, divided
small bunch fresh parsley
1/2 c. unseasoned fine dry or panko breadcrumbs
1 c. whole or 2% milk, divided
1 large egg
1/2 t. kosher salt, plus more if needed
1 T. plus 1 t. lemon pepper seasoning with salt, divided
1 1/2 lb. ground chicken
2 T. unsalted butter
2 T. all-purpose flour
1 1/4 c. low-sodium chicken broth
cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving, optional
Directions
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Arrange 1 rack in the upper third of the oven.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, aluminum foil coated with cooking spray, or a silicone baking mat.
Grate onion in the large holes of a box grater directly into a large bowl, making about 1/3 c.
Finely grate the garlic cloves in the small holes of the box grater; add half to the bowl; reserve the second half for the sauce.
Pick off the leaves from the bunch of fresh parsley; finely chop until there is 1/2 cup; reserve 1 T. for garnish; add the remaining to the bowl.
Add the unseasoned fine dried or panko breadcrumbs, 1/4 c. milk, the egg, 1 T. lemon pepper, and 1/2 t. kosher salt to the bowl; stir with a fork until the breadcrumbs are evenly moistened. Add the ground chicken; mix until evenly combined; DON'T overmix or the meatballs will be tough.
Scoop out the mixture in 2 T. portions, making about 32 meatballs. Roll between wet hands until a smooth ball forms. Place, evenly apart, on the prepared baking sheet.
Bake until cooked through and an instant-read thermometer inserted in the center of a meatball registers at least 165 degrees F, 12 - 15 minutes.
While meatballs are baking, make the sauce.
Melt 2 T. unsalted butter in a 12 inch, oven-safe skillet over medium heat. Add the reserved garlic and 2 T. all-purpose flour. Cook, stirring constantly, for 1 minute to cook out the floury taste. Add the remaining 3/4 c. milk, remaining 1 t. lemon pepper, and 1 1/4 c. chicken broth. Whisk until smooth; bring to a simmer.
Simmer gently, whisking occasionally, until sauce thickens slightly and coats the back of a spoon, 3 - 5 minutes. If the meatballs are not done yet, take the skillet off of the heat.
Remove the meatballs from the oven; transfer to the sauce; gently stir to coat in the sauce; spread in an even layer. Transfer the oven-safe skillet to the oven.
Bake until the meatballs are lightly browned on top, about 10 minutes. If the meatballs are not browned after 10 minutes, turn on the broiler; brown 2 to 3 minutes.
Serve, garnished with the reserved parsley, with cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, if desired.
Makes about 32 meatballs for 4-6 servings.