Ingredients
Method
- In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, black pepper, and Parmesan cheese.
- In a separate large bowl, add the ground chicken, egg, Worcestershire sauce, and the breadcrumb mixture.
- Use your hands to gently mix everything together until just combined, being careful not to overmix.
- Shape the mixture into 24 meatballs, approximately 2 tablespoons each.
- Sear the meatballs in a hot skillet for about 5 minutes until browned on all sides and cooked through.
- Remove the meatballs from the skillet and set aside.
- To the same skillet, add cream, broth, herbs, and seasonings, and simmer until thickened.
- Return the meatballs to the skillet and coat them in the cream sauce. Serve immediately.
Video
Notes
- Use plain breadcrumbs, not seasoned, to control the flavor profile.
- Gently mix the meatball ingredients; overmixing develops gluten and leads to tough meatballs.
- Sear meatballs in batches to ensure they brown properly instead of steaming.
- For the cream sauce: use a good quality chicken broth and heavy cream for best results. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Gently mix the meatball ingredients; overmixing develops gluten and leads to tough meatballs.
- Sear meatballs in batches to ensure they brown properly instead of steaming.
- For the cream sauce: use a good quality chicken broth and heavy cream for best results. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.