Creamy Garlic Parmesan Chicken Meatballs

• total tid: 32 minutes

Ingredienser

For the Meatballs

500g chicken breast mince

1 egg

1 carrot, grated

1 zucchini, grated and excess water squeezed

1 onion, finely diced

3 garlic cloves, minced

1/4 cup parsley

1 tsp smoked paprika

1 1/2 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

For the Sauce

6 garlic cloves, minced

1 brown onion, finely diced

1/3 cup chicken broth

1/2 cup parmesan

2 1/2 cups whole milk

1 chicken stock pot

2 tbsp light butter

2 1/2 tbsp plain flour

1/3 cup fresh parsley, finely chopped

1/3 cup fresh chives, finely chopped

1–2 tbsp lemon juice

1 tsp smoked paprika

1 1/2 tsp oregano

1/2 tsp salt

1/2 tsp black pepper

Instruktioner

Preheat the oven to 200°C.

Squeeze the excess water from the grated zucchini.

In a large bowl, combine chicken mince, egg, carrot, zucchini, onion, garlic, parsley, smoked paprika, oregano, salt, and black pepper.

Roll into balls slightly larger than golf balls.

Place on a lined baking tray and lightly spray with olive oil.

Bake for 20 minutes, or until golden and cooked through.

In a large pan over medium heat, sauté the onion with a pinch of salt for 4–5 minutes, until soft and golden.

Add garlic, smoked paprika, oregano, salt, and black pepper.

Cook for 1–2 minutes, until fragrant.

Add chicken broth and simmer until slightly reduced.

Add butter and let it melt.

Sprinkle in the flour and stir constantly for 1–2 minutes, until a thick paste forms.

Slowly pour in the milk, a little at a time, whisking continuously to avoid lumps.

Add the chicken stock pot and simmer gently for 3–4 minutes, until thickened and creamy.

Stir in parmesan, chives, and parsley.

Add the baked meatballs to the sauce and simmer gently for 1 minute.

Finish with fresh lemon juice.

Taste and season with more salt and pepper if needed.

Serve with mash, green beans, pasta, or rice and enjoy.

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