Creamy Garlic Parmesan Chicken Meatballs

Ingredients

• 500 g chicken breast mince
• 1 egg
• 1 carrot (Grated)
• 1 zucchini (Grated; squeeze out excess water)
• 1 onion (Finely diced)
• 3 cloves garlic (Minced; for the meatballs)
• 0.25 cup parsley (For the meatballs)
• 1 tsp smoked paprika (For the meatballs)
• 1.5 tsp dried oregano (For the meatballs)
• 1 tsp salt (For the meatballs)
• 0.5 tsp black pepper (For the meatballs)
• olive oil spray (For lightly spraying the meatballs before baking)
• 6 cloves garlic (Minced; for the sauce)
• 1 brown onion (Finely diced)
• 0.333 cup white wine
• 0.5 cup parmesan
• 2.5 cups whole milk
• 1 chicken stock pot
• 2 tbsp light butter
• 2.5 tbsp plain flour (Creator correction in comments)
• 0.333 cup fresh parsley (Finely chopped; for the sauce)
• 0.333 cup fresh chives (Finely chopped)
• 2 tbsp lemon juice (Fresh)
• 1 tsp smoked paprika (For the sauce)
• 1.5 tsp dried oregano (For the sauce)
• salt (1 tsp listed for the sauce; also use a pinch with the onion)

Steps

1. 1

   Preheat the oven to 200°C fan and line a baking tray. Make sure the grated zucchini has been squeezed thoroughly to remove excess water.

2. 2

   Add the chicken mince, egg, grated carrot, squeezed zucchini, diced onion, minced garlic, parsley, smoked paprika, oregano, salt, and pepper to a large bowl. Combine thoroughly with your hands.

3. 3

   Roll the mixture into balls slightly larger than golf balls and arrange them on the lined baking tray.

4. 4

   Lightly spray the meatballs with olive oil. Bake for 20 minutes, or until golden and cooked through.

5. 5

   Meanwhile, heat a large pan over medium heat. Add the diced brown onion and a pinch of the sauce salt, then sauté for 4–5 minutes, until soft and golden.

6. 6

   Add the minced sauce garlic, smoked paprika, oregano, and the listed sauce salt. Cook for another 1–2 minutes, until fragrant.

7. 7

   Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer until the wine has mostly evaporated.

8. 8

   Add the light butter and allow it to melt.

9. 9

   Sprinkle in the plain flour and stir continuously until it forms a thick paste.

10. 10

    Gradually pour in the whole milk while stirring continuously, taking care to prevent lumps.

11. 11

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

12. 12

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

13. 13

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

14. 14

    Finish by stirring in the fresh lemon juice. Serve the meatballs with the creamy sauce; the creator served them over low-carb, higher-protein potato mash with green beans.

Notes

The creator later corrected the plain flour quantity to 2.5 tablespoons in the comments. The suggested potato mash and green beans are serving suggestions, not included in the ingredient quantities. The source does not specify the chicken stock pot brand or the exact amount of olive oil spray.

Nutrition per serving

• main
• high-protein
• vegetable-packed
• baked
• simmered
• comfort food