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- 1 pound ground chicken - 1/2 cup breadcrumbs (preferably Italian seasoned) - 1/4 cup grated Parmesan cheese, plus an additional 1/2 cup for the sauce - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 large egg, lightly beaten - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil (for cooking) - 1 cup heavy cream - 1/2 cup chicken broth - Fresh basil leaves for garnish The right mix of ingredients makes your meatballs shine. Start with ground chicken. It gives a light and tender bite. Breadcrumbs help bind and add texture. Italian-seasoned ones bring extra flavor. Next, add Parmesan cheese. It adds a salty, nutty taste. Fresh parsley brightens the mix. Garlic gives a warm, aromatic kick. The egg works as glue, holding everything together. Italian seasoning rounds out the flavors, making each bite savory. Don't forget salt and pepper! They elevate all the tastes. Olive oil helps cook the meatballs just right, giving them a nice crust. Heavy cream is key for your rich sauce. Chicken broth adds depth without overpowering. Lastly, the fresh basil leaves are a must for garnish. They add a beautiful pop of color and freshness. These ingredients will make your Creamy Garlic Parmesan Chicken Meatballs a true delight! - In a large bowl, mix ground chicken, breadcrumbs, and 1/4 cup of Parmesan cheese. - Add chopped parsley, minced garlic, beaten egg, Italian seasoning, salt, and pepper. - Use your hands or a spoon to blend everything well until smooth. - Form the mixture into meatballs, about 1 to 1.5 inches wide. - Preheat a skillet over medium heat and add olive oil to shimmer. - Carefully place meatballs in the skillet, giving them space to cook. - Cook for 4-5 minutes on each side until golden brown and cooked through. - Ensure the internal temperature reaches 165°F. Transfer meatballs to a plate. - In the same skillet, lower the heat to medium-low. - Pour in the heavy cream and chicken broth, stirring to mix well. - Scrape any browned bits from the pan to add flavor. - Gradually whisk in the remaining 1/2 cup of Parmesan cheese until smooth. - Allow the sauce to simmer for 3-4 minutes to thicken a bit. - Return the meatballs to the skillet and spoon the creamy sauce over them. - Let everything simmer together for 5 minutes to meld the flavors. - Taste the sauce and adjust salt and pepper if needed. - Serve warm, garnished with fresh basil leaves for a lovely touch. To make the best meatballs, focus on texture. You want them to be tender, not tough. Use ground chicken, breadcrumbs, and a beaten egg. These ingredients help bind everything. Mix them gently but well. Avoid over-mixing, as it can make meatballs dense. How to avoid dryness: To keep meatballs moist, do not cook them too long. Aim for a golden brown crust, then check the inside. It should reach 165°F. Adding a bit of cream to the mix can also help. If you want more flavor, add a touch of chicken broth. For a rich sauce, use heavy cream and chicken broth. This combo creates a silky texture. Don't forget to add Parmesan cheese. It gives a salty, nutty flavor that blends well. Stir the sauce slowly to help it thicken. Flavor tips: Add garlic to the sauce for a stronger taste. You can also toss in some fresh herbs like basil. They add brightness and aroma. If you like a bit of heat, a pinch of red pepper flakes works too. Adjusting for dietary preferences: If you need a dairy-free option, use coconut cream instead of heavy cream. You can also replace Parmesan with nutritional yeast for a cheesy flavor. For a gluten-free dish, use gluten-free breadcrumbs. Be mindful of your guests' needs for the best experience! {{image_4}} You can switch out the ground chicken for ground turkey. This change makes the dish leaner. Ground turkey has less fat but still tastes great. Use the same amount as the chicken. For those needing gluten-free options, try gluten-free breadcrumbs. They work well in the meatball mix. You can also use crushed gluten-free crackers. Both options keep the texture you want in meatballs. Creamy Garlic Parmesan Chicken Meatballs shine when served with pasta. The sauce clings to the noodles, making each bite creamy and tasty. You can use any pasta you love, like spaghetti or fettuccine. Another great option is to serve the meatballs over rice or veggies. The creamy sauce pairs well with both. If you use rice, it soaks up the sauce nicely. For veggies, try steamed broccoli or zucchini for a healthy side. To store leftovers, let the meatballs cool first. Place them in an airtight container. Add some of the creamy sauce to keep them moist. You can keep them in the fridge for up to three days. For reheating, warm the meatballs in a skillet over low heat. Add a splash of chicken broth or cream to keep them juicy. You can also use a microwave. Heat them in 30-second intervals, stirring in between. To freeze meatballs and sauce, let them cool completely. Place the meatballs in a single layer on a baking sheet. Freeze them for about one hour. Once firm, transfer them to a freezer-safe bag. This helps prevent sticking. For the sauce, use an airtight container. You can freeze it for up to three months. When thawing, move the meatballs to the fridge overnight. For quick thawing, you can use the microwave on low. To reheat, warm them in a skillet with the sauce until heated through. Enjoy your meal! You can tell the chicken meatballs are cooked when they reach 165°F inside. Use a meat thermometer to check. The outside should be golden brown. If they look nice and firm, they are likely done. Yes, you can make the meatballs ahead of time. Form them and store them in the fridge for up to a day. You can also freeze them for up to three months. Just thaw before cooking. You can serve these meatballs with pasta, rice, or veggies. They also go well with bread for dipping. A fresh salad adds a nice crunch too. Yes, you can use low-fat cream or even milk. The sauce may be thinner but still tasty. Just adjust the cooking time to thicken it as needed. This blog post covered how to make Creamy Garlic Parmesan Chicken Meatballs. We discussed the key ingredients, step-by-step instructions, and helpful tips for perfect meatballs. I shared variations and serving suggestions to fit your needs. Storing leftovers and reheating were also included for convenience. As you try this recipe, remember to enjoy the process. With practice, you will master this dish and impress your family. Happy cooking!

Creamy Garlic Parmesan Chicken Meatballs

Indulge in the ultimate comfort food with these creamy garlic Parmesan chicken meatballs! This easy recipe combines juicy ground chicken, rich cream, and the perfect blend of seasonings for a mouthwatering meal. From prepping the savory meatballs to creating a luscious sauce, discover every step to achieving this delicious dish. Click through now to explore the full recipe and treat yourself and your loved ones to a satisfying dinner!
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Ingredients
  

1 pound ground chicken

1/2 cup breadcrumbs (preferably Italian seasoned)

1/4 cup grated Parmesan cheese, plus an additional 1/2 cup for the sauce

1/4 cup fresh parsley, finely chopped

2 cloves garlic, minced

1 large egg, lightly beaten

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil (for cooking)

1 cup heavy cream

1/2 cup chicken broth

Fresh basil leaves for garnish

Instructions
 

In a large mixing bowl, combine the ground chicken, breadcrumbs, 1/4 cup of grated Parmesan cheese, chopped parsley, minced garlic, beaten egg, Italian seasoning, and a generous pinch of salt and pepper. Mix the ingredients thoroughly using your hands or a spoon until well incorporated.

    Preheat a large skillet over medium heat and add the olive oil, allowing it to heat up until shimmering.

      Using your hands, form the chicken mixture into meatballs that are about 1 to 1.5 inches in diameter. Carefully place each meatball into the skillet, ensuring they don’t overcrowd.

        Cook the meatballs for approximately 4-5 minutes on each side, or until they achieve a golden brown crust and are cooked through (internal temperature should reach 165°F). Once cooked, transfer the meatballs to a plate and set aside.

          In the same skillet, reduce the heat to medium-low. Slowly pour in the heavy cream and chicken broth, stirring well to combine. Scrape the bottom of the pan with a wooden spoon to lift any flavorful browned bits left over from the meatballs.

            Gradually whisk in the additional 1/2 cup of grated Parmesan cheese, allowing it to dissolve and create a smooth, creamy sauce. Let the mixture simmer for about 3-4 minutes, stirring occasionally, until it thickens slightly.

              Return the meatballs to the skillet and gently spoon the creamy sauce over them, ensuring they are well-coated. Allow everything to simmer together for another 5 minutes, letting the flavors meld beautifully.

                Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

                  Serve the meatballs warm, artistically arranged on plates and garnished with fresh basil leaves for an aromatic touch.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4