Creamy Lemon Pepper Chicken Meatballs

Tender chicken meatballs flavored with lemon pepper seasoning are finished in a creamy but not-too-rich sauce.

INGREDIENTS

• 1/2 medium or 1 small yellow onion
• 4 cloves garlic, divided
• 1/2 medium bunch fresh parsley
• 1/2 cup unseasoned fine dried or panko breadcrumbs
• 1 cup whole or 2% milk, divided
• 1 large egg
• 1/2 teaspoon kosher salt, plus more as needed
• 1 tablespoon plus 1 teaspoon lemon pepper seasoning with salt, divided
• 1 1/2 pounds ground chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-sodium chicken broth

DIRECTIONS

1. Arrange a rack in the upper third of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper, aluminum foil coated with cooking spray, or a silicone baking mat.
2. Grate 1/2 medium or 1 small yellow onion in the large holes of a box grater directly into a large bowl (about 1/3 cup). Finely grate 4 garlic cloves on the small holes of the box grater; add half to the bowl and reserve half for the sauce. Pick the leaves from 1/2 medium bunch fresh parsley and finely chop until you have 1/2 cup; reserve 1 tablespoon for garnish and add the remaining to the bowl.
3. Add 1/2 cup unseasoned fine dried or panko breadcrumbs, 1/4 cup of the whole or 2% milk, 1 large egg, 1 tablespoon of the lemon pepper seasoning, and 1/2 teaspoon kosher salt to the bowl. Stir with a fork until the breadcrumbs are evenly moistened. Add 1 1/2 pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough.
4. Scoop out the mixture in 2-tablespoon portions (about 32) and roll between damp hands until a smooth ball forms. Place on the baking sheet, spacing them evenly apart.
5. Bake until cooked through and an instant-read thermometer inserted in the center of a meatball registers at least 165°F, 12 to 15 minutes. Meanwhile, make the sauce.
6. Melt 2 tablespoons unsalted butter in a 12-inch, oven safe frying pan or skillet over medium heat. Add the reserved garlic and 2 tablespoons all-purpose flour. Cook, stirring constantly, for 1 minute to cook the floury taste out. Add the remaining 3/4 cup milk, remaining 1 teaspoon lemon pepper seasoning, and 1 1/4 cups low-sodium chicken broth. Whisk until smooth and bring to a simmer. Continue to simmer gently, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 3 to 5 minutes. If the meatballs are not ready yet, take the pan off the heat.
7. Remove the meatballs from the oven. Transfer the meatballs to the sauce, gently stir to coat in the sauce, and spread into an even layer. Transfer the pan to the oven and bake until the meatballs are lightly browned on top, about 10 minutes. If the meatballs are not browned after 10 minutes, turn on the broiler and brown for 2 to 3 minutes.
8. Garnish with the reserved parsley. Serve with cooked egg noodles, mashed potatoes, steamed rice, or crusty bread if desired.