Cajun Chicken Meatballs
Servings: 6 servings
Ingredients
Meatballs
- 1 lb ground chicken
- 1 large egg
- 1 cup parmesan cheese grated
- 1/2 cup panko bread crumbs
- 1 tbsp oil olive, canola, or vegetable
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp ground cayenne pepper less for less heat
- 1/4 tsp ground black pepper
Cajun Sauce
- 2 tbsp unsalted butter
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 1 tbsp all-purpose flour
- 1 tbsp cajun seasoning more to taste
- 1/2 tsp ground cayenne pepper
- 14 oz can diced tomatoes drained
- 1 cup chicken broth
- 1 1/2 cups milk
- 3 oz cream cheese
- 1 cup grated parmesan
- 1 tbsp fresh parsley chopped
Instructions
Meatballs
- Preheat the oven 425 degrees F and line a large baking sheet with parchment paper.
- Mix all ingredients for the meatballs in a large bowl until thoroughly combined. Roll the mixture into 1-2 tbsp-sized balls and place the meatballs on the prepared baking sheet.
- Bake the meatballs for 30 minutes or until cooked through and slightly brown. Eat immediately with cajun sauce (below), or freeze for up to 3 months.
Cajun Sauce
- While the meatballs are cooking, prepare the cajun sauce. In a large skillet, melt the butter over medium heat. Add the onion, and cook until slightly softened, about 6-7 minutes. Add the garlic, and cook for an additional minute. Add the flour, cajun seasoning, cayenne pepper, and a dash of salt and pepper. Stir to combine, and cook for about 2 minutes or until the spices are fragrant. Add the diced tomatoes, chicken broth, and milk. Stir to combine, and allow the sauce to simmer for 10 minutes or until slightly thickened. Stir in the cream cheese until melted, and then stir in the parmesan. Remove from heat. If the sauce is still not thick enough for your liking, continue to simmer and reduce.
- Serve the cajun sauce with chicken meatballs (above) and pasta, rice, or couscous. Top with fresh parsley, and enjoy!