| Portions |
|---|
| 4 |
Ingredients
For the meatballs
- 1 teaspoon olive oil
- 1 yellow onion, finely diced
- Salt & pepper
- 1 garlic clove, minced
- ¼ cup breadcrumbs
- ¼ cup milk
- 1 egg
- 1 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 454g ground chicken
For the sauce
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth1 cup whipping cream
- ½–1 cup grated Parmigiano-Reggiano cheese
- ½–1 teaspoon chili flakes
- 1/3 cup sliced sundried tomatoes
- Chopped parsley and basil
- Crusty bread or cooked pasta, for serving
Directions
- For the meatballs, heat your oven to 400ºF and line a sheet pan with parchment paper.
- Heat a high-sided sauté pan over medium heat and add the oil and onion. Season with salt and pepper and cook until lightly softened and golden, about 2 to 3 minutes. Add in the garlic and continue to cook for 30 seconds before removing from the heat.
- Meanwhile, in a large mixing bowl, stir together the breadcrumbs and milk. Add in the egg, Parmigiano-Reggiano, parsley, basil, and cooked onion mixture. Toss lightly to combine then add in the chicken and continue to toss and mix until evenly combined.
- Using a spoon or small spring-loaded ice cream scoop, scoop small (approx 2 tablespoon) mounds onto the prepared sheet pan. Drizzle with oil and lightly roll into meatballs. Roast the meatballs for 15 to 18 minutes or until cooked through to 165ºF then broil on high for 2 minutes for a little golden colour on top. Set aside.
- Meanwhile, prepare the sauce. Place the high-sided sauté pan back over medium heat and add in the butter and garlic. Cook for 30 seconds then whisk in the flour. Allow the flour to toast for 30 seconds to 1 minute then slowly begin whisking in the chicken broth. Whisk in the cream, bring to a simmer, and allow the sauce to bubble away until thickened.
- Stir in the cheese, chilli flakes, and sundried tomatoes as well as the cooked meatballs. Season to taste with salt and pepper and scatter in the parsley and basil. Serve with crusty bread and/or cooked pasta.