Chicken Meatballs in Creamy Tarragon Sauce

What's for dinner?  You know that dreaded question, right?  Day after day after day.  So I'm here today with another option.  I can whip up a batch of meatballs very quickly so it's a frequent go-to meal whenever I have any ground meat.  But that just means it can get a little boring.  A fun sauce, though, makes all the difference.

Ground chicken makes a surprisingly tender meatball and easily absorbs the flavor of whatever sauce it's in.  So, great taste and less saturated fat equals total win.  A creamy sauce that's actually made without cream - more win.  A touch (it's powerful stuff) of tarragon for that extra something something and a boring meatball dinner is suddenly crave worthy.  Total win.  Enjoy!













Ingredients

Meatballs:
1 lb. Ground chicken breast
1 Onion, peeled and finely diced
4 Cloves garlic, peeled and minced
1 Egg
1/2 Cup breadcrumbs (I used seasoned panko)
1/2 Cup chopped parsley
Salt & pepper to taste

Sauce:
2 Tablespoons unsalted butter
1/4 Cup all purpose flour
3 Cups chicken stock (I used canned low sodium)
1 Cup milk
1 Tablespoon chopped fresh tarragon
Salt & pepper to taste

In a large bowl, combine the chicken, onion, garlic, egg, breadcrumbs, parsley, salt and pepper.  Using a 1 oz. scoop or your hands, scoop the balls onto a baking sheet lined with parchment paper and bake in a 375 degree oven for 45 minutes.

While the meatballs are baking, make the sauce by melting the butter in a large skillet.  Whisk in the flour until it's fully incorporated into the butter and then slowly whisk in the chicken stock.  Cook on low to medium heat for a few minutes until it begins to thicken.  Add the milk and tarragon and season with salt and pepper.

Add the cooked meatballs to the sauce and serve over noodles, rice or mashed potatoes.  Makes 4 servings.