Roman butchers invented polpette in 1347 to use leftover meat scraps—now we grind fresh chicken for the same dish.
Creamy Garlic Parmesan Chicken Meatballs
Indulge in these succulent chicken meatballs, brimming with fresh veggies and baked to perfection for a golden finish. They take a delicious dip in a luscious garlic parmesan sauce that’s creamy and oh-so-satisfying. Perfect for a cozy dinner, these meatballs are sure to elevate your taste buds!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(10)
- 1 carrot grated
- 3 cloves garlic minced
- 6 cloves garlic minced
- 1-2 tbsp lemon juice (15-30 ml)
- 1 onion finely diced
- 1 brown onion finely diced
- ¼ cup parsley (60 ml)
- 1/3 cup fresh parsley finely chopped (79.2 ml)
- ½ tsp pepper (2.5 ml)
- 1 zucchini grated and excess water squeezed
🥩Meat & Seafood(2)
- 500g chicken breast mince (1.1 lbs)
- 1 chicken stock pot
🥛Dairy & Eggs(4)
- 2 tbsp light butter (28 g)
- 1 egg
- ½ cup parmesan (120 ml)
- 2.5 cups whole milk (600 ml)
🫙Pantry Staples(1)
- 2.5 tbsp plain flour (37.5 ml)
🧂Spices & Seasonings(5)
- 1.5 tsp dried oregano (7.5 ml)
- 1.5 tsp oregano (7.5 ml)
- 1 tsp salt (5 ml)
- ½ tsp salt (2.5 ml)
- 1 tsp smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- 1/3 cup white wine (79.2 ml)
📦Other(1)
- 1/3 cup fresh chives finely chopped (79.2 ml)
👨🍳 Instructions
- 1
Bake the meatballs: Preheat oven to 200°C. Ensure you’ve squeezed excess water from zucchini. In a large bowl, combine all meatball ingredients (hands work best!). Roll into balls slightly larger than golf balls and place on a lined baking tray. Lightly spray with olive oil and bake for 20 minutes or until golden and cooked through.
- 2
Make the sauce: In a large pan over medium heat, sauté onion with a pinch of salt for 4–5 minutes until soft and golden. Add garlic and seasonings; cook for another 1–2 minutes until fragrant. Deglaze pan with white wine and simmer until mostly evaporated. Add butter and melt. Sprinkle over flour and stir constantly for 1–2 minutes - until a thick paste forms. Slowly pour in the milk a bit at a time, whisking continuously to avoid lumps. Add stock pot and let it simmer gently for 3–4 minutes until thickened and creamy. Stir in parmesan, chives, and parsley.
- 3
Bring it together: Add baked meatballs to the sauce and simmer gently for a minute. Finish with fresh a squeeze of lemon juice. Taste and season with more salt and pepper if needed.
💡 Pro Tips
- ✓Squeeze zucchini in a clean kitchen towel and twist tightly to extract moisture - aim to remove 60-70% of water content to prevent soggy meatballs that fall apart.technique60-70% moisture removal
- ✓When making the roux, cook flour and butter for exactly 1-2 minutes at medium heat to eliminate raw flour taste while avoiding browning that would darken your white sauce.timing1-2 minutes
- ✓Add milk to the roux at room temperature in 3-4 small additions while whisking vigorously - cold milk causes the roux to seize and creates irreversible lumps.technique3-4 additions
- ✓Bake meatballs at 200°C for exactly 20 minutes to reach internal temperature of 74°C while maintaining moisture - longer cooking dries out the chicken.timing200°C, 20 minutes, 74°C internal
- ✓Add Parmesan cheese off heat after sauce thickens because temperatures above 80°C cause proteins to coagulate and create a grainy, broken sauce.techniqueBelow 80°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
Roman butchers invented polpette in 1347 to use leftover meat scraps—now we grind fresh chicken for the same dish.
Creamy Garlic Parmesan Chicken Meatballs
Indulge in these succulent chicken meatballs, brimming with fresh veggies and baked to perfection for a golden finish. They take a delicious dip in a luscious garlic parmesan sauce that’s creamy and oh-so-satisfying. Perfect for a cozy dinner, these meatballs are sure to elevate your taste buds!
📝 Ingredients
Serves 5🥬Fresh Produce(10)
- 1 carrot grated
- 3 cloves garlic minced
- 6 cloves garlic minced
- 1-2 tbsp lemon juice (15-30 ml)
- 1 onion finely diced
- 1 brown onion finely diced
- ¼ cup parsley (60 ml)
- 1/3 cup fresh parsley finely chopped (79.2 ml)
- ½ tsp pepper (2.5 ml)
- 1 zucchini grated and excess water squeezed
🥩Meat & Seafood(2)
- 500g chicken breast mince (1.1 lbs)
- 1 chicken stock pot
🥛Dairy & Eggs(4)
- 2 tbsp light butter (28 g)
- 1 egg
- ½ cup parmesan (120 ml)
- 2.5 cups whole milk (600 ml)
🫙Pantry Staples(1)
- 2.5 tbsp plain flour (37.5 ml)
🧂Spices & Seasonings(5)
- 1.5 tsp dried oregano (7.5 ml)
- 1.5 tsp oregano (7.5 ml)
- 1 tsp salt (5 ml)
- ½ tsp salt (2.5 ml)
- 1 tsp smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- 1/3 cup white wine (79.2 ml)
📦Other(1)
- 1/3 cup fresh chives finely chopped (79.2 ml)
👨🍳 Instructions
- 1
Bake the meatballs: Preheat oven to 200°C. Ensure you’ve squeezed excess water from zucchini. In a large bowl, combine all meatball ingredients (hands work best!). Roll into balls slightly larger than golf balls and place on a lined baking tray. Lightly spray with olive oil and bake for 20 minutes or until golden and cooked through.
- 2
Make the sauce: In a large pan over medium heat, sauté onion with a pinch of salt for 4–5 minutes until soft and golden. Add garlic and seasonings; cook for another 1–2 minutes until fragrant. Deglaze pan with white wine and simmer until mostly evaporated. Add butter and melt. Sprinkle over flour and stir constantly for 1–2 minutes - until a thick paste forms. Slowly pour in the milk a bit at a time, whisking continuously to avoid lumps. Add stock pot and let it simmer gently for 3–4 minutes until thickened and creamy. Stir in parmesan, chives, and parsley.
- 3
Bring it together: Add baked meatballs to the sauce and simmer gently for a minute. Finish with fresh a squeeze of lemon juice. Taste and season with more salt and pepper if needed.
💡 Pro Tips
- ✓Squeeze zucchini in a clean kitchen towel and twist tightly to extract moisture - aim to remove 60-70% of water content to prevent soggy meatballs that fall apart.technique60-70% moisture removal
- ✓When making the roux, cook flour and butter for exactly 1-2 minutes at medium heat to eliminate raw flour taste while avoiding browning that would darken your white sauce.timing1-2 minutes
- ✓Add milk to the roux at room temperature in 3-4 small additions while whisking vigorously - cold milk causes the roux to seize and creates irreversible lumps.technique3-4 additions
- ✓Bake meatballs at 200°C for exactly 20 minutes to reach internal temperature of 74°C while maintaining moisture - longer cooking dries out the chicken.timing200°C, 20 minutes, 74°C internal
- ✓Add Parmesan cheese off heat after sauce thickens because temperatures above 80°C cause proteins to coagulate and create a grainy, broken sauce.techniqueBelow 80°C