One more meatball! We’re down to only four more left after this. The project is winding down!
I based these on the chicken a la king I made not too long ago. They were pretty good!
1 pound ground chicken
1 4 oz can pimentos
1 bell pepper, chopped (would have preferred green but had red on hand)
a bit of scallions for garnish
1/3 cup bread crumbs
1-2 tbsp milk
1 egg, lightly beaten
salt and white pepper
1.5 cups chicken stock (I actually used turkey because I had some left from Thanksgiving)
2 cups half and half
1/2 cup flour
4 tbsp butter
8 oz mushrooms, chopped
In a bowl, combine bread crumbs, egg, and milk in a bowl. Let sit five minutes. Add chicken, 2 tbsp of pimentos, salt and white pepper. Shape into 12-13 meatballs.
Preheat oven to 350. Heat 2 tbsp butter in pan. Add peppers and mushrooms and let soften five minutes. Add flour and let cook a few minutes. Add broth and half and half and let sauce thicken a few minutes. Season with salt and pepper.
Pour sauce over meatballs and bake 30 minutes. Garnish with scallions if you like, and serve over toasts if you like.