I’m always dreaming up new ways to whip up a meatball creation. I think I find my favorite until I create my next one, and then I change my mind. Most of the time, when I create recipes, I’m picking every detail apart as I taste the food and think about how I can make it better. On the rare occasion I make something so scrumptious, that I forget I’m the one who cooked it and I just lose myself in the flavor and the enjoyment of devouring the plate! I’m happy to say it happened with this dinner. The meatballs were INCREDIBLE! So tender and full of amazing parmesan flavor with a subtle, fresh hint of lemon. This dinner was sooo easy to throw together! I made the meatballs on my lunch break and placed them in the fridge. When it was dinner time, I threw them in the oven for about 18 minutes and made the pan sauce while they were baking. The pasta took about 3 -4 minutes to cook up and dinner was on the table! This is my kind of dinner. Super fast, easy and loaded with flavor! Put these on your list to try soon! You won’t regret it!
Creamy Lemon Parmesan Chicken Meatballs
6
servings20
minutes20
minutesIngredients
*For the Chicken Meatballs*
2 lb 2 Ground Chicken
1/2 cup 1/2 Panko Bread Crumbs
1/2 cup 1/2 Fresh Grated Parmesan Cheese
2 2 Eggs
1 tsp 1 Garlic Powder
1 tsp 1 Onion Powder
1 tsp 1 Salt
1/2 tsp 1/2 Pepper
2-3 Tbsp 2-3 Minced Fresh Italian Parsley
1 1 Lemon Zested
*For the Pan Sauce*
1 Tbsp 1 Olive Oil
1 1 Shallot Diced
3 3 Cloves of Garlic Minced
1/2 cup 1/2 Butter
1/2 cup 1/2 White Wine(Dry)
1 1 Lemon Juiced
1/4-1/3 cup 1/4-1/3 Grated Parmesan Cheese
1/4 cup 1/4 Heavy Cream
2-4 Tbsp 2-4 Capers (I opt for as many as the pan will hold.LOL)
*Top with Fresh Parsley & Lemon Wedges*
Directions
- To begin, preheat oven to 400. Add all ingredients for meatballs in a large bowl and mix thoroughly. Using a cookie scoop, form into balls. Place in your oven and bake for 16-20 minutes depending on your oven and the size of your meatballs. When internal temp reaches 165, they are ready
- While meatballs are in the oven, start on your pan sauce by sautéing your shallots until translucent. Add your minced garlic and butter
- Add your wine and simmer for 3 minutes. Add your lemon juice, parmesan cheese and heavy cream. Whisk together to ensure your cheese melts in and sauce turns creamy. Add your capers
- Remove meatballs from oven and place in pan. Coat with the pan sauce and top with fresh parsley.
- You can serve these meatballs with your favorite pasta or even mashed potatoes. You could even skip the carbs and just have a salad! However you choose to enjoy them, is the right way!
Notes
- You can easily cut this recipe in half if you only have a couple people to feed. You can also make the full recipe and freeze some too. That’s what my Mom would do😉