Juicy Chicken Meatballs and Broccoli

Name: Juicy Chicken Meatballs and Broccoli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1/2 cup panko breadcrumbs; 1/4 cup half and half, milk, buttermilk, or heavy cream; 1 lb. ground chicken; 4 cloves garlic, minced or pressed with a garlic press; 1-2 Tbsp. olive oil; 1/2 cup freshly grated Parmesan cheese; 1 egg; 1 tsp. Italian seasoning; 1 tsp. kosher salt; 1/2 tsp. onion powder; freshly ground black pepper; 3-4 cups broccoli florets; 4 Tbsp. unsalted butter; 2 Tbsp. finely minced shallots; 3/4 cup chicken broth (or white wine); 2 Tbsp. freshly squeezed lemon juice; 2 Tbsp. Dijon mustard; 2 Tbsp. heavy cream; 1 Tbsp. fresh thyme, parsley or sage, chopped; salt and pepper, to taste

User Reviews

4.9

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
6 servings
Calories
180 kcal
Course
Main Course
Cuisine
American

Juicy Chicken Meatballs and Broccoli

Ulric Williams

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You will love my easy to make, mouthwatering juicy chicken meatballs made on a sheet pan with crispy roasted broccoli. The meatballs are bursting with flavor, so tender and perfect for busy weeknight dinners or for meal prepping (you'll want to double this recipe, trust me!) Serve it with my shallot dijon sauce and your favorite pasta or rice.

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Ingredients

Servings

For the meatballs and broccoli

1/2 cup panko breadcrumbs
1/4 cup half and half, milk, buttermilk, or heavy cream
1 lb. ground chicken
4 cloves garlic, minced or pressed with a garlic press
1-2 Tbsp. olive oil
1/2 cup freshly grated Parmesan cheese
1 egg
1 tsp. Italian seasoning
1 tsp. kosher salt
1/2 tsp. onion powder
freshly ground black pepper
3-4 cups broccoli florets tossed with a little olive oil, salt and pepper

For the sauce

4 Tbsp. unsalted butter
2 Tbsp. finely minced shallots
3/4 cup chicken broth (or white wine)
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. Dijon mustard
2 Tbsp. heavy cream
1 Tbsp. fresh thyme, parsley or sage, chopped
salt and pepper, to taste

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Instructions

Preheat the oven to 400°F. and line a sheet pan with parchment paper, set aside.
Make the panade: combine the panko breadcrumbs and the half and half in a small bowl and soak for 5-10 minutes. The panko should be moist throughout, you can mash it all together after it soaks to make sure.
Mix together the rest of the chicken meatball ingredients, along with the panko mixture, together in a large mixing bowl.
Careful not to over mix, I just use my hands or a wooden spoon until it all comes together.
Use a 2 Tbsp. cookie scoop to scoop into meatballs and place on prepared sheet pan, you should get ~18 meatballs.
Sprinkle the seasoned broccoli florets all around the meatballs.
Bake for 15-20 minutes or until broccoli is roasted and chicken reaches an internal temperature of 165°F.
While the meatballs bake, you can make the pan sauce. Melt the butter in a skillet over medium heat and add the shallots. Saute for 2 minutes or until shallots become translucent, then add in the broth and lemon juice and turn the heat down to low and simmer for ~2-3 minutes.
Add the mustard, cream, thyme, salt and pepper. Stir. Allow to simmer again or ~5 minutes. It isn't a thick sauce, but it will thicken as it cools.
Serve sauce over the meatballs and broccoli with your favorite pasta of choice, or rice, potatoes, etc.

Notes

Store meatballs in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition Information

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Serving 3meatballs Calories 180kcal (9%) Carbohydrates 8g (3%) Protein 19g (38%) Fat 9.8g (15%) Monounsaturated Fat 8g Fiber 2g (8%) Sugar 1g (2%) Calcium 161mg (16%) Iron 2mg (11%)