Lemon Pepper Chicken Meatballs

Ingredients:

• 1/2 medium or 1 small yellow onion
• 4 cloves garlic, divided
• 1/2 medium bunch fresh parsley
• 1/2 cup unseasoned fine dried or panko breadcrumbs
• 1 cup whole or 2% milk, divided
• 1 large egg
• 1/2 teaspoon kosher salt, plus more as needed
• 1 tablespoon plus 1 teaspoon lemon pepper seasoning with salt, divided
• 1 1/2 pounds ground chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving (optional)

Directions:

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment or a silicone baking mat.
3. Grate the onion directly into a large bowl.
4. Finely grate 2 garlic cloves into the bowl.
5. Finely chop the parsley, reserving 1 tablespoon for garnish, and add the rest to the bowl.
6. Add breadcrumbs, 1/4 cup milk, the egg, 1 tablespoon lemon pepper seasoning, and salt to the bowl.
7. Stir until the breadcrumbs are moistened.
8. Add the ground chicken and mix until combined.
9. Form the mixture into 2-tablespoon-sized meatballs and place on the baking sheet.
10. Bake until internal temperature reaches 165°F, about 12-15 minutes.
11. For the sauce, melt butter in a skillet over medium heat.
12. Add remaining garlic and flour, stirring for 1 minute.
13. Add remaining milk, lemon pepper seasoning, and chicken broth.
14. Simmer until thickened, 3-5 minutes.
15. Add meatballs to the sauce, coat evenly, and bake for another 10 minutes, or broil for 2-3 minutes for browning.
16. Garnish with reserved parsley.
17. Serve with your choice of side.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 350 kcal | Servings: 4