nunawading gym recipes

Italian chicken meatballs with cream sauce and broccoli

Roll up to a new take on chicken with these flavourful bites. Pop one in your mouth right out of the frying pan. Taste the tomato, basil, and parmesan without carby fillers like breadcrumbs. The way meatballs were meant to be!

  • 600 g ground chicken or ground turkey
  • 1 egg
  • 180 ml (60 g) shredded
  • Parmesan cheese
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp dried basil
  • 60 ml (28 g) sun-dried tomatoes in oil
  • 1 tbsp olive oil or butter
  • 55 g butter for serving Cream sauce
  • 300 ml heavy whipping cream
  • 1 tbsp tomato paste
  • 3 tbsp finely chopped fresh basil
  • Side
  • 450 g broccoli
  • 55 g butter for serving
Mix together all the ingredients for the chicken meatballs and make 10-12 big balls (per pound or 450 g) with the help of a pair of spoons.
Ground chicken is softer and looser than ground beef, so it is harder to make perfect balls. Just do your best; they will become more uniform when you fry them.
Heat up some olive oil or butter in a big non-stick frying pan and add the raw meatballs. There should be a little space between the balls. Brown over medium heat, turning the balls often until they are browned on all sides. It takes about 15 minutes.
Add cream and tomato paste. Boil and let it simmer on medium heat for 10 minutes. Season with salt and pepper. Add fresh basil right before you serve.
Boil the broccoli in lightly salted water for a few minutes. Serve it up with a small dollop of butter next to the chicken meatballs and cream sauce.

Tip! Go ahead and experiment with other flavours in your meatballs like diced olives, onions, or cheese.