Ingredients
¾cupbread crumbs
1egg
2tbspCajun seasoning
3garlic cloves,minced
¼cupparmesan,grated
1¼lbsground chicken
3tbspolive oil
salt,to taste
1tbspolive oil
1tbspbutter
2garlic cloves,minced
½cuponions,chopped
2tbspflour
1½cupslow sodium chicken broth
1tbspCajun seasoning
½tsppaprika
salt and pepper,to taste
½cupheavy cream
Preparation
In a bowl mix together all the ingredients for the meatballs except oil till just combined. Form them into approximately 18 meatballs.
Heat olive oil in a pan and add the meatballs to the pan. Do not overcrowd the pan and if its not large enough, cook the meatballs in batches. Brown the meatballs on all sides and remove them on a plate.
To start making the sauce, heat olive oil and butter in the same pan and add garlic and onions. Saute for 2 to 3 minutes and add the flour.
Cook the flour for a minute or two to cook it so that it doesn’t taste raw. Slowly add the chicken broth and keep whisking continuously till the sauce thickens.
Add the cajun seasoning, paprika, salt, pepper and the meatballs. Simmer the meatballs for 10 minutes till they are cooked through.
Mix in the heavy cream and turn off the flame. Serve hot.
