Cajun Chicken Meatballs in Tasty Cream Sauce
Cajun chicken meatballs in a creamy sauce with tons of onions, garlic, peppers, and mushrooms. Serve these meatballs on top of egg noodles or with crusty bread and a salad. It is so delish!
Servings: 6
Calories: 327kcal
Ingredients
Meatballs:
- 2 tablespoons low sodium cajun seasoning plus 1 teaspoon
- 4 cloves minced garlic divided
- ¾ cup panko breadcrumbs
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped parsley plus more for serving
- 1 ¼ pounds ground chicken or turkey
Sauce:
- 3-4 tablespoons olive oil
- ½ cup chopped onions yellow or red
- ½ cup red or yellow bell peppers minced
- ½ cup mushrooms minced
- 2 tablespoons flour
- 1 ½ cups chicken broth preferably low sodium
- ½ cup sour cream
- 2 tablespoons basil or fresh parsley chopped, for serving
Instructions
- MIX: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, 2 cloves minced garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1½ tablespoons each.2 tablespoons low sodium cajun seasoning, 4 cloves minced garlic, ¾ cup panko breadcrumbs, 1 large egg, ¼ cup grated parmesan cheese, 2 tablespoons chopped parsley, 1 ¼ pounds ground chicken
- COOK: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cook in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.3-4 tablespoons olive oil
- SAUCE: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. This will help unstick all the brown bits from the meatballs and flavor the sauce. Add the peppers and mushrooms and continue to cook until they soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.½ cup chopped onions, ½ cup red or yellow bell peppers, ½ cup mushrooms, 2 tablespoons flour
- FINISH: Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Check the internal temperature with a meat thermometer for doneness. Sprinkle with the parsley or basil before serving.1 ½ cups chicken broth, ½ cup sour cream, 2 tablespoons basil or fresh parsley
Notes
-
- Leftovers: can be kept in an airtight container for up to 4 days in the fridge.
- Sauce: The sauce will thicken as it sits so i'd advise leaving it a little thinner if you aren't planning on serving this right away. If the sauce thickens too much you can always thin it out with a little water or broth. Serve over egg noodles or with garlic bread and a salad.
- Substitutes: This recipe has only been tested with sour cream but I do think heavy cream would make a good substitute. I haven't tried it with greek yogurt so I can't say whether that would work.
Nutrition
Calories: 327kcal | Carbohydrates: 13g | Protein: 22g | Fat: 21g | Fiber: 2g | Sugar: 3g
