These Cajun Chicken Meatballs are tender, juicy and packed with flavor. Perfectly golden brown and smothered in a rich and creamy Cajun sauce. Serve them over pasta, rice or with some toasty bread. This one-pot meal will become a family favorite!
If you are looking for a meal that is packed with flavor, this dish is for you. I’ve been making these Cajun chicken meatballs quite often as my family love them. Sometimes we serve them as appetizer with some bread to soak up the tasty and creamy sauce.
How To Make Tender and Juicy Chicken Meatballs
Although ground chicken is lean, these meatballs are juicy and tender. One of the secrets for tender meatballs is mixing the ingredients gently without over working the meat.
I use a 1-inch ice cream scoop to form the meatballs. That makes the whole process fast and the size more uniform. After scooping them I give them a quick roll in my hands and done.
One of the big plus of making these Cajun Chicken Meatballs in Creamy Sauce is that you can cook them in a single skillet from beginning to end. Brown the meatballs – you may have to do that in batches not to over crowd the skillet – then make the sauce in the same skillet taking advantage of the tasty brown bits at the bottom of the pan – yes they carry tons of flavor! The sauce is made easily and quickly with only 5 ingredients!
- You can use ground turkey, lamb or beef for the meatballs.
- You can use regular bread crumbs instead of the Panko bread crumbs.
- If you love meatballs I suggest you take a look at these Baked Greek Meatballs they are absolutely fabulous served with this light Greek Tzatziki Sauce. They make a great appetizer but are equally delicious served inside pita bread or as a topping for a salad.
WANT TO TRY THESE CAJUN CHICKEN MEATBALLS WITH CREAMY SAUCE?
PIN IT TO YOUR CHICKEN OR APPETIZER BOARD TO MAKE IT LATER!!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES
- 1 1/2 pound ground chicken
- 2 garlic cloves, minced
- 1 egg, whisked
- 1/2 cup Panko bread crumbs
- 2 tablespoons Cajun seasoning
- 1/4 cup parmesan cheese
- 2 tablespoons chopped parsley
- 2 -3 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 tablespooons flour
- 2-3 teaspoons Cajun seasoning
- 1 1/2 cup low sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons parsley, chopped
In a medium bowl mix together the ground chicken, garlic, egg, Panko, Cajun seasoning, Parmesan cheese and chopped parsley. Mix until well combine but do not overwork the meat.
- Form into meatballs (about 1-inch in diameter). This process is easier and the meatballs more uniform if you use an ice cream scoop.
In a large skillet heat 1 tablespoon of oil over medium high heat. Add the meatballs - you may have to cook them in batches to prevent over crowding the skillet. Brown the meatballs on all sides, adding oil to the skillet as needed until all the meatballs are golden brown - they will not be cooked all the way through at this point! Remove the meatballs from the heat and unto a plate.
In the same pan you cooked the meatballs, melt the butter over medium low heat. Add the onions and cook stirring often for about 4 minutes or until they become translucent. Add the bell peppers and cook for another 2 - 3 minutes.
Add the flour and cook stirring constantly for about 2 - 3 minutes. This is a "roux" and it will start to get deepen in color.
Slowly add the chicken broth whisking constantly until it thickens a bit. Add the Cajun seasoning and mix well. Return the meatballs to the skillet and reduce the heat to low. Simmer for 8 - 10 minutes or until the meatballs are cooked through.
Stir in the cream and turn off the heat, Adjust seasoning. Add the chopped parsley and serve.
I got 24 1-inch meatballs from this recipe.
NEVER MISS A RECIPE!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!