Juicy Chicken Meatballs and Broccoli

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You will love my easy to make, mouthwatering juicy chicken meatballs made on a sheet pan with crispy roasted broccoli.

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The meatballs are bursting with flavor, so tender and perfect for busy weeknight dinners or for meal prepping (you'll want to double this recipe, trust me!)

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Serve it with my shallot dijon sauce and your favorite pasta or rice.

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Step 1: Make the panade. Combine the panko breadcrumbs and the half and half in a small bowl and soak for 5-10 minutes.

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Step 2: Mix together the rest of the chicken meatball ingredients, along with the panko mixture, together in a large mixing bowl.

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Step 3: Use a 2 Tbsp. cookie scoop to scoop into meatballs and place on prepared sheet pan.

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Step 4: Sprinkle the seasoned broccoli florets all around the meatballs.

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Step 5: Bake for 15-20 minutes or until broccoli is roasted and chicken reaches an internal temperature of 165°F.

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Step 6: Melt the butter in a skillet over medium heat and add the shallots. Saute for 2 minutes or until shallots become translucent, then add in the broth and lemon juice and turn the heat down to low and simmer for ~2-3 minutes.

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Step 7: Add the mustard, cream, thyme, salt and pepper. Stir. Allow to simmer again or ~5 minutes.

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Step 8: Serve sauce over the meatballs and broccoli with your favorite pasta of choice, or rice, potatoes, etc.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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