Ingredients
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1 lb ground chicken
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1/2 medium onion, chopped
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1 large egg, lightly beaten
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1/2 cup panko bread crumbs
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1/2 cup Parmesan cheese
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1 tsp poultry seasoning
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1 1/4 cups low-sodium beef broth
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1 (10.5 oz) can condensed cream of mushroom soup
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1/2 cup half & half
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2 tbsp cornstarch
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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1/4 tsp nutmeg
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1/2 cup sour cream
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2 tbsp chopped parsley
To Serve (Optional):
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Mashed potatoes
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Egg noodles
Steps
1
Preheat oven to 400°F with a rack in center position. Line a large baking sheet with parchment. In a medium bowl, combine ground chicken, onion, egg, bread crumbs, Parmesan and poultry seasoning. Mix to combine. Form meat mixture into 1" balls. Arrange meatballs on prepared baking sheet. Bake 20 to 25 minutes, until golden brown and fully cooked.
2
Meanwhile, in a 6-qt. slow cooker, whisk together broth, cream of mushroom, half & half, cornstarch, Worcestershire sauce, garlic powder and nutmeg. Season with salt and pepper. Whisk until smooth.
3
Transfer cooked meatballs to slow cooker. Cover and cook until meatballs are hot and sauce has thickened, 4 hours on low or 2 hours on high.
4
Stir sour cream into the sauce and season with salt and pepper to taste. Sprinkle with chopped parsley.
Tips
Serve with mashed potatoes or egg noodles to turn this hearty appetizer into a meal.
