Chicken Francese Meatballs (Edit recipe)

Delicious Chicken Francese in Meatball form!

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	92
Fat:	5 g
Carbohydrates:	5 g
Protein:	7 g
Cholesterol:	24 g
Sodium:	206 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Erin Aronowitz

View original recipe

Serves: 16

Ingredients

Chicken

1 lb Ground Chicken
1 Egg
Lemon zest
1 Tbsp Extra Virgin Olive Oil, + more for frying
1/4 cup Gluten-free Panko, breadcrumbs
1/4 cup Parmesan Cheese
1.5 tsp Garlic Powder
1 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Parsley, fresh and chopped

Sauce

1/2 cup White Wine, (dry)
1.5 cups Chicken Bone Broth
Lemon Juice, of one whole lemon
1.5 tsp Garlic Powder
2 tsp Unsalted Butter
1 Tbsp Arrowroot Powder, mixed with 1 tbsp water to form a slurry

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine all of the meatball ingredients.
Form into balls. (I used a cookie dough scooper)
In a large fry pan, add about 2 tbsp of oil and cook all of the meatballs on medium heat for 4-5 minutes, browning all sides. Meatballs do not need to be fully cooked because they will finish cooking in the sauce.
Set meatballs aside in a bowl
Wipe out the pan, and begin to make your sauce.
Add white wine to the pan on medium heat. Cook for 5 minutes.
Add chicken broth, juice of 1 lemon, and garlic powder. Bring to a boil
Lower the heat to medium and add back all of the meatballs.
Add the butter. Cook for about 5 minutes.
While meatballs are finishing cooking, create an arrowroot slurry by adding 1tbsp of arrowroot flour and 2 tbsp of water to a small bowl. Mix until fully combined.
Turn the heat to low on the meatballs, and create space to pour in the arrowroot slurry. Whisk the area where you poured it in.
Mix the contents of the pan. Once you see the sauce thicken, turn the heat off and enjoy!