Cajun chicken meatballs in a smooth sauce with huge amounts of onions, garlic, peppers, and mushrooms. Serve these meatballs over egg noodles or with dry bread and a plate of mixed greens. It is so delish!
What is notwithstanding going on here? We have cajun chicken meatballs in a smooth sauce stacked with garlic, onions, peppers, and mushrooms. Side note: I recently understood this is the eighth meatball formula I’m sharing on the blog. WHAT? How did that even occur? I truly don’t review making that numerous rendition for us. Be that as it may, here we are!
One of my untouched most loved meatball plans is the Swedish Meatballs I shared toward the end of last year. The solace factor is the more obvious motivation behind why. Be that as it may, what else? I adore how the meatballs are burned at that point cooked in a sauce that leaves them delicate within yet seared outwardly. That cream sauce, it’s rich and bottomless. Impeccable to serve over a bed of egg noodles or with bread as an afterthought.
The wheels in my mind began agitating and what happened to it was route superior to anything I could’ve expected – Cajun chicken meatballs in a smooth sauce. Listen to me now. To start with, we’re enhancing the meatballs with cajun flavoring alongside breadcrumbs and parmesan. At that point we let them stew in a velvety sauce. It’ll be an extraordinary dinner, that much I can guarantee! I served these at a family supper and making a decision about that there were no scraps and how everybody continued supplementing the dinner, I realized they were something I needed to impart to every one of you.
INGREDIENTS:
MEATBALLS:
- 2 tablespoons + 1 teaspoon low sodium cajun seasoning
- 4 cloves minced garlic, divided
- ¾ cup panko
- 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 minced red or yellow peppers (bell or sweet peppers)
- ½ cup minced mushrooms
- 2 tablespoons flour
- 1 ½ cups low sodium chicken broth
- ½ cup sour cream
- 2 tablespoons roughly chopped basil, for serving
DIRECTIONS:
- MEATBALLS: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the 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 1 ½ tablespoon each.
- 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. Cooke 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.
- 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. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers 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.
- 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. Sprinkle with the basil before serving.
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.
NOTES:
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.
Leave a Reply