My hubby always makes excuses to get me to cook this for him again!

1. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, grated Parmesan, minced garlic, Italian seasoning, onion powder, salt, and pepper. Gently mix until all ingredients are well incorporated.
2. Form the mixture into 1-inch meatballs. You’ll end up with around 20 to 24 little bundles of joy!
3. Heat the olive oil over medium heat in a skillet or pan large enough to accommodate all your meatballs without crowding them.
4. Once the oil is hot, add the meatballs and cook them until they’re browned on all sides. This usually takes about 8 to 10 minutes.
5. Once browned, remove the meatballs from the pan and set them aside on a plate. In the same pan, add a splash more oil if needed, then sprinkle in the flour and cook it for a minute to create a roux.
6. Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer, and let it thicken slightly.
7. Stir in the heavy cream and return the meatballs to the pan, letting everything simmer together until the sauce has thickened to your liking and the meatballs are cooked through, about 5 minutes more.
8. If the sauce is too thick, add a bit more broth or cream to reach your desired consistency.
9. Taste and adjust the seasoning if needed, then serve hot, garnished with a sprinkle of parsley and more grated Parmesan because, let’s be honest, there’s no such thing as too much cheese.
Variations & Tips:
If dairy is a no-go for you or your family, this recipe is just as delicious without the cream! Opt for a tomato-based sauce and you’ve got a lighter version right there. Plus, for you meal-prepping mavens, these meatballs freeze beautifully.
Just prepare, cook, and let them cool completely before popping them into freezer bags. And on those particularly jam-packed days, I’ve been known to throw everything into my slow cooker on low, so I come home to a ready-made miracle.