Chicken Alfredo Meatballs

Chicken Alfredo Meatballs

I season my ground chicken with salt, pepper, garlic and onion powder, and Italian seasoning. We also add parmesan for extra flavor and a drizzle of olive oil to keep it moist. Panko and egg tie the meatballs together.

The first time you fry the meatballs, they will not be fully cooked, but they should be well browned on all sides. They will finish cooking in an easy alfredo sauce! This also gives them tons of extra flavor.

Ingredients

CHICKEN MEATBALLS:

• 1 Pound Ground Chicken
• 1 Teaspoon of Salt
• 1/2 Teaspoon of Garlic Powder
• 1/2 Teaspoon of Onion Powder
• 1/2 Teaspoon Italian Seasoning
• 1/4 teaspoon Pepper
• 3/4 Cup Panko Bread Crumbs
• 1/2 Cup of Parmesan Cheese
• 1 large egg
• 2 Tablespoons Olive Oil Divided

ALFREDO SOS:

• 1/2 Cup of Butter
• 1 1/2 Cups Heavy Whipped Cream
• 2 Teaspoons of Minced Garlic
• 1/3 teaspoon Italian Seasoning
• 1/2 teaspoon of salt
• 1/4 teaspoon Pepper
• 2 Cups of Parmesan Cheese

FOR SERVICE:

• 4 Hoagie Rolls
• 1/4 Cup Butter

Instructions

FOR MEATBALL:

1. In a large bowl, mix the ground chicken, spices, breadcrumbs, Parmesan cheese, egg and a tablespoon of olive oil.
2. Stir just until combined and form the chicken mixture into about 12 meatballs.
3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
4. Fry the meatballs on all sides and then transfer them to a plate.

FOR ALFREDO SAUCE:

1. Turn the heat on your stove to low.
2. In the same pan, add the butter and cream. Boil for 2 minutes on low heat.
3. Whisk in the garlic, Italian seasoning, and salt and pepper.
4. Add the meatballs to the pan, cover with a lid and simmer on low heat for 10 minutes.
5. Preheat your oven while the meatballs are cooking. If desired, grease the buns and fry under the broiler for 2-3 minutes until golden brown.
6. After 10 minutes, mix the Parmesan cheese into the meatballs and sauce. Serve the meatballs on the prepared buns.