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!
- 20 oz. 600 g ground chicken
- 1 1 eggeggs
- 2 oz. 50 g grated parmesan cheese
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp pepper
- 1 tsp 1 tsp dried basil
- 1⁄6 oz. 30 g sun-dried tomatoes in oil
- 1 tbsp 1 tbsp olive oil or butter
- 1 lb 450 g broccoli
- 4 tbsp 4 tbsp butter for serving
- 1¼ cups 300 ml heavy whipping cream
- 1 tbsp 1 tbsp tomato paste
- 3 tbsp 3 tbsp finely chopped fresh basil
- 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.
- 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.
- 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.
- 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.
Go ahead and experiment with other flavors in your meatballs; diced olives, onions, or pine nuts all come to mind!