In a large bowl, combine ground chicken, breadcrumbs, egg, ¼ cup of cream, 2 tablespoons of Parmesan, and a pinch of salt and pepper. Mix well and let sit for 10 minutes to moisten breadcrumbs.
23 oz Ground Chicken, ¼ cup Light Cream (20%), 1 piece Egg, ½ cup Breadcrumbs, 2 tablespoons Parmesan, Salt, Black Pepper
Heat oil in a pan over medium heat. Form mixture into meatballs and fry until golden on each side. Work in batches to avoid crowding.
2 teaspoons Vegetable Oil
After all meatballs are browned, reduce heat to low. Return all meatballs to the pan, add enough cream to coat, sprinkle in additional Parmesan, and stir to combine.
1 cup Light Cream (20%), ¼ cup Parmesan
Cover and simmer for 10 minutes.
Serve hot with a side of your choice, perfect for soaking up the sauce, or simply with bread.
Quick Note
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