Dark's Kitchen
Serves 6


1 lb ground chicken
1/2 C Italian breadcrumbs
1 onion, grated
1 egg
2 Tbsp parmesan cheese, grated, divided
1/2 Tbsp garlic powder
1/4 tsp pepper
1/4 tsp salt
2 Tbsp olive oil
1/2 Tbsp parsley, chopped, garnish, optional


1 Tbsp butter
1 Tbsp flour
2 C milk
1 C smoked gouda cheese, grated
1/2 C gruyere cheese, grated
1/8 tsp nutmeg
1/8 tsp cayenne


Place ground chicken, Italian bread crumbs, egg, onion, garlic powder, 1/2 parmesan cheese, salt, and pepper in a large bowl.

Use your hands to mix until just combined.

Roll into 1 1/2 inch balls (roughly the size of a golf ball).

Heat olive oil in a large skillet, over medium heat. Add meatballs and cook until brown on all sides, and cooked through.

Transfer to a large serving bowl, cover with foil, and set aside.

Melt butter in a medium saucepan, on medium-low heat.

Stir in flour to make a roux.

Continue stirring until it turns a pale brown color. Remove from heat.

Stir in milk, a little at a time, until smooth.

Return to low heat. Add smoked gouda, gruyere, nutmeg, and cayenne. Stir constantly until cheese is fully melted.

Remove from heat.

Pour cheese sauce over meatballs, being certain to coat all.

Sprinkle with remaining parmesan cheese, garnish with chopped parsley.
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