This is one of my family’s favorite meals. It is an easy thing to have prepped in advance. Make the meatballs the night before or morning of … and everything will come together quickly at meal-time. The meatballs can also be made in advance and frozen.
For the meatballs, combine the following in a large mixing bowl:
1 pound ground chicken or ground turkey breast
1 egg, beaten
Salt and pepper – a sprinkling of each
A dash of garlic powder and paprika
1/4 onion, grated into meatball mixture
3/4 cup breadcrumbs (I prefer unseasoned, but you can use whatever you have.)
1 green onion, chopped
Then, add in 3/4 of a cup of shaved parmesan.
I “wear” a plastic sandwich bag over my hand to combine. Then, just remove and toss! Do not overmix or your meatballs will be tough.
Wet hands with some water and roll out meatballs into what I tell my kids is the size of a “bouncy ball” … the ones from the quarter machines.
This is now the time you would lay them out individually on a cookie sheet and place tray in the freezer. When they are completely frozen, throw them into a large freezer bag, let the air out, seal, label and freeze until a few hours before using (or thaw in fridge the night before cooking).
When ready to prepare meal, brown meatballs on all sides in large saute pan on medium-high heat in a little olive oil. You may have to do this in batches so you don’t “crowd” the pan.
Remove meatballs when browned, place on a plate and set aside.
In the same pan, saute 1/2 of a finely minced onion on medium heat just until translucent. Sprinkle onions with a couple of teaspoons of white flour, stir and cook for a few minutes.
Then, whisk in a can of chicken stock or broth (mine was 14.5 oz.) until no lumps remain.
Whisk in a few splashes (about 1/2 of a cup) of heavy cream (or milk if that’s all you have).
Turn heat down to low. Sauce should barely be simmering. Stir in about 3/4 of a cup of shaved parmesan and a good pinch of black pepper. Check for seasoning. Add salt, if it needs it (parmesan is pretty salty).
Place meatballs into the simmering cream sauce and simmer for 10 – 15 minutes or until meatballs are cooked through and sauce has thickened (take out one meatball and test for doneness).
Serve over prepared egg noodles from the pasta section of grocery store or over mashed potatoes, if desired. Garnish with a little more shaved parmesan and some sliced green onions.