Fragrant Chicken Parmesan Meatballs in Garlic Sauce
Gretel Shaw
These chicken parmesan meatballs are drenched in garlic sauce to give you that satisfying flavour. You'll definitely love this dish if you like garlic-flavoured food.
¼cupall purpose flour (plain flour Australia and UK)
1 ½teaspoonschicken stock (chicken broth or chicken bouillon)
1 ½cupswater
¼cupolive oil
1pinchsalt
1pinchgarlic salt
Instructions
Preheat the oven to 425 degrees Fahrenheit.
In a medium-sized bowl, add all of your chicken parmesan meatball ingredients. Mix!
Now using your hands, form balls out of them, each about 1 tablespoon full.
Place the chicken parmesan meatballs on a baking sheet lined with parchment paper. Place the meatballs in the oven for 15 to 25 minutes until the bottoms of the meatballs are golden, and the inside is no longer pink.
While your meatballs are baking, let's get going on the sauce!
Add 1 tablespoon of oil to a pan, and cook your diced onion until starting to get translucent. Then add your grated carrot. Cook for about 5 minutes.
Add pressed garlic and cook for 3 minutes, stirring constantly.
Add 1 1/2 teaspoons of chicken broth and stir until fully incorporated.
Add flour and cook for 1 minute. Slowly add your heavy whipping cream, constantly whisking so you don't get flour lumps.
Add your water, also whisking constantly. Let this simmer for about 5 minutes. If your garlic sauce isn't salty enough, you can add some garlic salt and salt to taste.
Once your meatballs are cooked, add them to your garlic sauce, coat them evenly and enjoy with some noodles, potatoes or rice!