Cajun Chicken Meatballs in Tasty Cream Sauce

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Cajun chicken meatballs in a creamy sauce with tons of onions, garlic, peppers and mushrooms. Serve these meatballs on top of egg noodles or with crusty bread and a salad, it is so delish! 
  • 2 tablespoons + 1 teaspoon low sodium cajun seasoning
  • 4 cloves minced garlic, divided
  • ¾ cup panko
  • 1 large egg
  • ¼ cup grated parmesan cheese
  • 2 tablespoons chopped parsley (plus more for serving)
  • 1 ¼ pounds ground chicken (or turkey)
  • 3-4 tablespoons olive oil
  • ½ cup chopped onions (yellow or red)
  • ½ cup minced red or yellow peppers (bell or sweet peppers)
  • ½ cup minced mushrooms
  • 2 tablespoons flour
  • 1 ½ cups low sodium chicken broth
  • ½ cup sour cream
  • 2 tablespoons roughly chopped basil, for serving
  1. Meatballs: in a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.
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