Steps
1. In a large mixing bowl, combine the ground chicken, bread crumbs, grated parmesan cheese, chopped parsley, chopped basil, chopped oregano, minced garlic, beaten egg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. Shape the mixture into small meatballs, about 1 inch in diameter. You can use a cookie scoop or your hands to do this.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes. Make sure to turn the meatballs occasionally to ensure even cooking.
4. While the meatballs are cooking, prepare the creamy parmesan sauce. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to cook out the raw flour taste.
5. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Cook the mixture, stirring frequently, until it thickens and comes to a simmer.
6. Remove the saucepan from heat and stir in the grated parmesan cheese. Season with salt and pepper to taste.
7. Once the meatballs are cooked, transfer them to a serving dish and pour the creamy parmesan sauce over them. Garnish with additional chopped herbs if desired.
Variations
There are many ways to customize this recipe to suit your taste preferences. Here are a few variations you can try:
– Add some chopped sun-dried tomatoes or roasted red peppers to the chicken mixture for an extra burst of flavor.
– Replace the bread crumbs with almond meal or gluten-free bread crumbs for a gluten-free version of the recipe.
– If you prefer a spicier sauce, add some crushed red pepper flakes or a dash of hot sauce to the creamy parmesan sauce.
– Experiment with different herbs and spices in the chicken meatballs. Try adding some thyme, rosemary, or sage for a different flavor profile.
Tips
– To make the meatballs easier to shape, wet your hands with water before rolling the mixture into balls. This will prevent the mixture from sticking to your hands.
– If you don’t have fresh herbs on hand, you can use dried herbs instead. Just remember to use about half the amount of dried herbs as the recipe calls for fresh.
– If you want to make the meatballs ahead of time, you can freeze them after shaping. Place the meatballs on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the meatballs to a freezer-safe bag or container. They can be cooked directly from frozen, just add a few extra minutes to the cooking time.
– If you have any leftover meatballs and sauce, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
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