Description
A comforting dish featuring ground chicken meatballs infused with lemon pepper seasoning, enveloped in a rich creamy sauce.
Ingredients
Scale
- 1/2 medium or 1 small yellow onion, grated
- 4 cloves garlic, divided
- 1/2 medium bunch fresh parsley, chopped
- 1/2 cup unseasoned fine dried or panko breadcrumbs
- 1 cup whole or 2% milk, divided
- 1 large egg
- 1/2 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon lemon pepper seasoning
- 1 1/2 pounds ground chicken
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread (for serving)
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper.
- Grate the yellow onion into a mixing bowl.
- Grate 2 cloves of garlic into the bowl.
- Chop the remaining parsley and add to the bowl.
- Stir in the breadcrumbs, 1/4 cup of milk, egg, lemon pepper seasoning, and salt until combined.
- Add the ground chicken and mix until combined; form into meatballs.
- Place the meatballs on the prepared baking sheet.
- Bake for 12-15 minutes until cooked through.
- Melt butter in a skillet over medium heat; add remaining garlic and flour, stirring for 1 minute.
- Pour in the remaining milk, lemon pepper seasoning, and chicken broth; simmer until thickened.
- Coat the baked meatballs in the sauce; bake for an additional 10 minutes or broil for 2-3 minutes.
- Garnish with reserved parsley and serve with your choice of sides.
Notes
For make-ahead preparations, you can freeze uncooked meatballs and follow the baking instructions later. Experiment with breadcrumb types for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg