Description
Light and delicious alternative to traditional meatballs and tomato sauce.
Ingredients
- FOR THE MEATBALLS:
- 1 pound Ground Chicken Breast
- 1 whole Onion, Peeled And Finely Diced
- 4 cloves Garlic, Peeled And Minced
- 1 whole Egg
- ½ cups Breadcrumbs (I Used Seasoned Panko)
- ½ cups Chopped Parsley
- Salt And Pepper, to taste
- FOR THE SAUCE:
- 2 Tablespoons Unsalted Butter
- ¼ cups All-purpose Flour
- 3 cups Chicken Stock (I Used Canned Low Sodium)
- 1 cup Milk
- 1 Tablespoon Chopped Fresh Tarragon
- Salt And Pepper, to taste
- FOR THE MEATBALLS:
- 1 pound Ground Chicken Breast
- 1 whole Onion, Peeled And Finely Diced
- 4 cloves Garlic, Peeled And Minced
- 1 whole Egg
- ½ cups Breadcrumbs (I Used Seasoned Panko)
- ½ cups Chopped Parsley
- Salt And Pepper, to taste
- FOR THE SAUCE:
- 2 Tablespoons Unsalted Butter
- ¼ cups All-purpose Flour
- 3 cups Chicken Stock (I Used Canned Low Sodium)
- 1 cup Milk
- 1 Tablespoon Chopped Fresh Tarragon
- Salt And Pepper, to taste
Preparation
Preheat the oven to 375ºF.
In a large bowl, combine the chicken, onion, garlic, egg, breadcrumbs, parsley, salt and pepper. Using a 1-ounce scoop or your hands, scoop the balls onto a baking sheet lined with parchment paper and bake for 45 minutes.
While the meatballs are baking, make the sauce by melting the butter in a large skillet. Whisk in the flour until fully incorporated into the butter and then slowly whisk in the chicken stock. Cook on low to medium heat for a few minutes until it begins to thicken. Add the milk and tarragon and season with salt and pepper.
Add the cooked meatballs to the sauce and serve over noodles, rice or mashed potatoes.
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