Description
Juicy chicken meatballs in a rich and tangy creamy mustard sauce, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs and set aside.
- In the same skillet, reduce heat to medium. Add heavy cream, Dijon mustard, whole-grain mustard, and chicken broth. Stir and bring to a simmer.
- Return meatballs to the skillet, cover, and cook for 5-7 minutes until meatballs are cooked through and sauce thickens slightly.
- Garnish with fresh parsley and serve.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut cream. Serve over egg noodles, rice, or mashed potatoes.
Nutrition
- Calories: 420
- Sugar: 2g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 30g