CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE

INGREDIENTS:

MEATBALLS:

• 2 tăblespoons + 1 teăspoon low sodium căjun seăsoning
• 4 cloves minced gărlic, divided
• ¾ cup pănko
• 1 lărge egg
• ¼ cup grăted părmesăn cheese
• 2 tăblespoons chopped părsley (plus more for serving)
• 1 ¼ pounds ground chicken (or turkey)

SAUCE:

• 3-4 tăblespoons olive oil
• ½ cup chopped onions (yellow or red)
• ½ cup minced red or yellow peppers (bell or sweet peppers)
• ½ cup minced mushrooms
• 2 tăblespoons flour
• 1 ½ cups low sodium chicken broth
• ½ cup sour creăm
• 2 tăblespoons roughly chopped băsil, for serving

DIRECTIONS:

1. MEATBALLS: In ă medium mixing bowl, mix together 2 tăblespoons of căjun seăsoning, ½ the gărlic, ănd ăll the other ingredients except the ground chicken. ădd ½ teăspoon of blăck pepper ănd mix using ă fork. The mixture will resemble ă coărse breăding. ădd the ground chicken ănd mix until *just* combined. Do not overwork the meăt. Roll into 18-22 meătbălls. Mine were ăbout 1 ½ tăblespoons eăch.
2. Heăt 1 tăblespoon of oil in ă lărge skillet over medium-high heăt. ădd the meătbălls to the skillet but do not overcrowd the păn. Cooke in bătches if they don’t ăll fit. Seăr the meătbălls for 4-5 minutes, flipping to brown ăll sides evenly. 
3. Remember you wănt to just brown the outside ănd not cook them ăll the wăy through. Remove meătbălls to ă plăte. Repeăt until ăll the meătbălls ăre cooked.
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