Creamy Garlic Parmesan Chicken Meatballs

• 总时间: 32 minutes

配料

Meatballs

500g chicken breast mince

1 egg

1 carrot grated

1 zucchini grated and excess water squeezed

1 onion finely diced

3 cloves garlic minced

¼ cup parsley

Seasonings: 1 tsp smoked paprika, 1.5 tsp dried oregano, 1 tsp salt & ½ tsp pepper

Sauce

6 cloves garlic minced

1 brown onion finely diced

1/3 cup white wine

½ cup parmesan

2 ½ cups whole milk

1 chicken stock pot

2 tbsp light butter

2 heaped tbsp plain flour

1/3 cup fresh parsley finely chopped

1/3 cup fresh chives finely chopped

2 tbsp lemon juice

Seasonings: 1 tsp smoked paprika, 1.5 tsp oregano & 1/2 tsp each salt and pepper

步骤

Bake the meatballs: Preheat oven to 200°C. Ensure you’ve squeezed excess water from zucchini. In a large bowl, combine all meatball ingredients (hands work best!). Roll into balls slightly larger than golf balls and place on a lined baking tray. Lightly spray with olive oil and bake for 20 minutes or until golden and cooked through.

Make the sauce: In a large pan over medium heat, sauté onion with a pinch of salt for 4–5 minutes until soft and golden. Add garlic and seasonings; cook for another 1–2 minutes until fragrant. Deglaze pan with white wine and simmer until mostly evaporated.

Add butter and melt. Sprinkle over flour and stir constantly for 1–2 minutes - until a thick paste forms. Slowly pour in the milk a bit at a time, whisking continuously to avoid lumps. Add stock pot and let it simmer gently for 3–4 minutes until thickened and creamy. Stir in parmesan, chives, and parsley.

Bring it together: Add baked meatballs to the sauce and simmer gently for a minute. Finish with fresh lemon juice. Taste and season with more salt and pepper if needed.

I’ve served mine over my low carb, higher protein potato mash and green beans.