Baked Chicken Meatballs with Gravy
Delicious chicken meatballs and a skillet gravy are a twist on the classic! Best served over buttery mashed potatoes.
- 1.5 lbs ground chicken
- 1/4 cup parmesan
- 1/4 cup parsley chopped
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp onion powder
- 1/4 cup half and half (half heavy cream, half milk)
- 1 large egg, whisked
- 1/3 cup finely minced onion
- 3 large cloves garlic, minced
Gravy
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp beef bouillon paste
- 1 tbsp half and half
- 1/2 tsp onion
- 1/2 tsp garlic powder
- 1/2 tsp parsely
- 1/4 tsp ground mustard powder optional, if you have it
- 1/4 tsp rosemary
- salt and pepper to taste
Meatballs
Preheat oven to 400° and line a baking sheet with parchment.
In a large bowl mix together all meatball ingredients besides the meat. Once mixed, stir in the ground chicken. Using a large cookie scoop, scoop meat and form into balls. Should make about 20 meatballs. Place on baking sheet and bake 16-18 minutes, until internal temperature is 165°.
Gravy
In a large measuring cup mix all gravy ingredients besides the butter and flour. Whisk to combine. In a large skillet, melt the butter. Once melted, add the flour and whisk. It will start off light tan in color and will darken after a few minutes to a caramel brown color. Once that color is reached, slowly add the remaining ingredients, whisking the whole time. Bring to a boil and reduce to a simmer. Add the meatballs and spoon the gravy over the top. Cook for another 5 minutes. Best served over buttery mashed potatoes. Enjoy!