Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Add all the meatball ingredients to a large mixing bowl; ground chicken, Cajun seasoning, salt, black pepper, garlic, breadcrumbs, egg, parmesan cheese, and parsley. Mix until just combined.
Use your hands or a small cookie scoop to portion the mixture into meatball that are about 1 ½-inches wide. Place on the prepared baking sheet, leaving space between each meatball. You should have 15 meatballs.
Bake for 18-20 minutes or until cooked through.
While the meatballs are baking, make the cream sauce (see ingredient list below). Heat olive oil in a large skillet over medium heat. Add the garlic and onion and sauté until translucent and fragrant.
Add the bell pepper and mushroom and cook until tender, about 2-3 minutes.
Sprinkle the flour and Cajun seasoning over the top. Stir to combine.
Slowly drizzle in the chicken broth while continuing to stir.
Add the sour cream and stir to melt and combine. Bring to a simmer over medium-low heat and cook for about 10 minutes. This will allow the sauce to thicken.
Once done baking, add the meatballs to the sauce and toss to coat. Garnish with fresh basil. Serve warm with a side of rice. Enjoy!
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Add all the meatball ingredients to a large mixing bowl; ground chicken, Cajun seasoning, salt, black pepper, garlic, breadcrumbs, egg, parmesan cheese, and parsley. Mix until just combined.
Use your hands or a small cookie scoop to portion the mixture into meatball that are about 1 ½-inches wide. Place on the prepared baking sheet, leaving space between each meatball. You should have 15 meatballs.
Bake for 18-20 minutes or until cooked through.
While the meatballs are baking, make the cream sauce (see ingredient list below). Heat olive oil in a large skillet over medium heat. Add the garlic and onion and sauté until translucent and fragrant.
Add the bell pepper and mushroom and cook until tender, about 2-3 minutes.
Sprinkle the flour and Cajun seasoning over the top. Stir to combine.
Slowly drizzle in the chicken broth while continuing to stir.
Add the sour cream and stir to melt and combine. Bring to a simmer over medium-low heat and cook for about 10 minutes. This will allow the sauce to thicken.
Once done baking, add the meatballs to the sauce and toss to coat. Garnish with fresh basil. Serve warm with a side of rice. Enjoy!
Cream Sauce
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