Italian chicken meatballs with cream sauce and broccoli

Roll up to a new take on chicken with these flavorful bites. Pop one in your mouth right out of the frying pan. Taste the tomato, basil, and parm... without fillers like breadcrumbs. What meatballs were meant to be!
Roll up to a new take on chicken with these flavorful bites. Pop one in your mouth right out of the frying pan. Taste the tomato, basil, and parm... without fillers like breadcrumbs. What meatballs were meant to be!
USMetric
4 servingservings

Ingredients

  • 113 lbs 600 g ground chicken
  • 1 1 eggeggs
  • 2 oz. 50 g grated parmesan cheese
  • 1 teaspoon 1 teaspoon salt
  • ½ teaspoon ½ teaspoon pepper
  • 1 teaspoon 1 teaspoon dried basil
  • 16 oz. 30 g sun-dried tomatoes in oil
  • 1 tablespoon 1 tablespoon olive oil or butter
  • 1 lb 450 g broccoli
  • 4 tablespoons 4 tablespoons butter for serving
Cream Sauce
  • 1¼ cups 300 ml heavy whipping cream
  • 1 tablespoon 1 tablespoon tomato paste
  • 3 tablespoons 3 tablespoons finely chopped fresh basil

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Mix the ingredients for the ground chicken and make 10-12 big balls (per pound) with the help of a pair of spoons. Ground chicken is softer and looser than ground beef, so it is harder to make perfect balls. Just do your best; they will become more uniform when you fry them.
  2. Heat up some olive oil or butter in a big nonstick frying pan and add the raw meatballs. There should be a little space between the balls. Brown over medium heat, turning the balls often, until they are browned on all sides. It takes about 15 minutes.
  3. Add cream and tomato paste. Boil and let it simmer on medium heat for 10 minutes. Season with salt and pepper. Add fresh basil right before you serve.
  4. Boil the broccoli in lightly salted water for a few minutes. Serve it up with a small dollop of butter next to the chicken meatballs and cream sauce.

Tip!

Go ahead and experiment with other flavors in your meatballs; diced olives, onions, or pine nuts all come to mind!

6 Comments

  1. CS
    Would I be able to use coconut milk instead of heavy whipping cream for this dish?
  2. Erin
    I used part whip cream and part coconut milk and it was delicious (oh and some hot smoked paprika for a bit of spice!)
  3. Robin
    He was skeptical (chicken meatballs???) but agreed they were delicious. I used a scoop to measure them out, and next time I think I'll flatten them into a more patty-like shape to cook them. I considered baking them next time, but the point is to fry them and get that fat in, so I think the patties will be easier and work better for me.
  4. kelley
    Used turkey because Trader Joes didnt have ground chicken and they were great! Think I'll try the coconut milk next time. You would just use the solid at the top of the can?
  5. August
    I baked them and with the sauce they were delicious! Even my two children enjoyed this meal.
  6. Sammi
    Made it with heavy whipping cream and not having any tomato paste, used a little marinara sauce. I cooked the patties (I took Robin's advice above) in bacon grease, and they were moist and yummy. The sauce was enough that when added to the rice I prepared, it made the most wonderful sauce. This one is a keeper. Er...I did fail to read the directions correctly and added the fresh basil in with the chicken mixture. Didn't hurt it a bit! And not having any parmesan at the time, I used gluten free crumbs that had parmesan in them. Again, a thumb's up.

Leave a reply

Reply to comment #0 by