Creamy Garlic Parmesan Chicken Meatballs

Ingredients

• 500 g chicken breast mince
• 1 egg
• 1 carrot (grated)
• 1 zucchini (grated and excess water squeezed)
• 1 onion (finely diced)
• 3 garlic cloves (minced)
• 0.25 cup parsley
• 1 tsp smoked paprika
• 1.5 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 6 garlic cloves (minced)
• 1 brown onion (finely diced)
• 0.33 cup chicken broth
• 0.5 cup parmesan
• 2.5 cup whole milk
• 1 chicken stock pot (e.g., Knorr stock pot)
• 2 tbsp light butter
• 2.5 tbsp plain flour
• 0.33 cup fresh parsley (finely chopped)
• 0.33 cup fresh chives (finely chopped)
• 1.5 tbsp lemon juice (1-2 tbsp)
• 1 tsp smoked paprika (for sauce)
• 1.5 tsp oregano (for sauce)
• 0.5 tsp salt (for sauce)
• 0.5 tsp black pepper (for sauce)
• olive oil (for spraying)

Steps

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Squeeze the excess water from the grated zucchini using a clean kitchen towel or paper towels.

3. 3

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

4. 4

   Roll the mixture into balls slightly larger than golf balls.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Add the minced garlic, smoked paprika, oregano, salt, and black pepper to the pan.

9. 9

   Cook for 1–2 minutes, until the spices and garlic are fragrant.

10. 10

    Add the chicken broth and simmer until it has slightly reduced.

11. 11

    Add the light butter and let it melt completely.

12. 12

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

13. 13

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

14. 14

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

15. 15

    Stir in the parmesan cheese, chopped chives, and fresh parsley.

16. 16

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

17. 17

    Finish by stirring in the fresh lemon juice.

18. 18

    Taste the sauce and season with more salt and pepper if needed.

19. 19

    Serve with your choice of mashed potatoes, green beans, pasta, or rice.

Notes

Ensure you squeeze as much water as possible from the zucchini to prevent the meatballs from becoming too wet. Serve with mash, green beans, pasta, or rice.

Nutrition per serving

• main
• chicken
• meatballs
• creamy
• dinner
• healthy
• baked
• garlic