Ingredients

½ cup panko breadcrumbs

¼ cup Parmesan cheese

¼ cup parsley (roughly chopped)

1 teaspoon Italian seasoning

¾ teaspoon salt

¼ teaspoon pepper

¼ cup half and half

1 large egg (whisked)

1/3 cup yellow onion (very finely minced)

4 cloves garlic (minced)

1 lb. ground chicken

½ lb. ground pork (optional for flavor and texture)

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

½ beef bouillon cube (optional)

1 teaspoon Worcestershire sauce

1 tablespoon half and half

½ teaspoon each: onion powder, garlic powder, parsley, mustard powder

¼ teaspoon each: dried rosemary, ground sage, pepper

2-3 drops gravy master (optional, for color)

Instructions

Step 1: Preheat your oven to 400° F. Prepare a baking sheet by lightly greasing it and set aside.

Step 2: In a large bowl, combine panko breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, salt, and pepper. Add half and half, whisked egg, finely minced onion, and minced garlic. Mix well until fully combined.

Step 3: Add ground chicken and ground pork to the mixture. Gently mix with your hands or a silicone spatula until just combined. Avoid overworking the meat to keep the meatballs tender. If the mixture feels too wet, add 1-2 tablespoons more breadcrumbs.

Step 4: Roll the mixture into 24 meatballs, each about 1½ inches wide. Place them on the prepared baking sheet. For best results, refrigerate the meatballs for up to 5 minutes and then roll them again to smooth their shape.

Step 5: Bake the meatballs for about 15 minutes. Once baked, remove from the oven and set aside.

Step 6: While the meatballs are baking, melt butter in a medium saucepan over medium heat. Stir in flour and cook continuously for 2 minutes until the mixture turns light brown and the raw flour smell is gone.

Step 7: In a separate container, combine chicken broth, crumbled beef bouillon cube, Worcestershire sauce, half and half, onion powder, garlic powder, parsley, mustard powder, dried rosemary, ground sage, and pepper. Slowly add this sauce mixture to the roux in small splashes, stirring constantly to avoid lumps.

Step 8: Bring the sauce to a boil, then reduce heat to a simmer. For a richer color, you can add 2-3 drops of gravy master (optional).

Step 9: Return the meatballs to the sauce and spoon sauce over them. Heat through for 5 minutes or until the internal temperature of the meat reaches 165°F.

Step 10: Serve the meatballs hot, ideally alongside mashed potatoes and roasted green beans for a complete meal.

Tips & Variations

Make sure the onions are very finely minced so you don’t have to soften them first and the meatballs hold together well.

Use ground pork alongside chicken to add extra flavor and richness, but you can use all ground chicken if preferred.

Adding a few drops of gravy master deepens the sauce color without altering flavor significantly.

If the meatball mixture feels too dry, add a tablespoon of half and half to keep them moist.

FAQs

Can I make these meatballs gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free breadcrumbs and ensure the flour used for the sauce is a gluten-free alternative like rice or oat flour.

Can I freeze these meatballs?

Absolutely. Freeze the baked meatballs in a single layer on a sheet before transferring to a freezer bag. They keep well for up to 3 months. Thaw overnight in the refrigerator before reheating with the sauce.