Description
Parmesan-packed chicken meatballs baked until golden, served over fluffy mashed potatoes and finished with a creamy, white parmesan sauce.
Ingredients
Scale
Meatballs
- 16 oz ground chicken or turkey (85/15)
- 1 egg
- 1/2 cup panko
- 1/2 cup shredded parmesan
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1 tsp black pepper
Mashed Potatoes
- 28 oz Russet potatoes, peeled and cut into cubes
- 2 Tbsp butter
- 1/2 cup milk
- Salt and pepper
Sauce:
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 cups milk
- 1/2 cup shredded parmesan
- Salt and pepper
- Pinch of nutmeg
Instructions
- Heat oven to 400°F. In a mixing bowl add the chicken, egg, panko, shredded parmesan, garlic powder, parsley, onion powder, paprika, salt and pepper. Mix gently until just combined. Shape into golf ball–size balls and place them on a parchment-lined baking sheet. Bake for 20 minutes on the top rack.
- Meanwhile, prepare the mashed potatoes. Pour 1 ½ cups of water into the bottom of the Instant Pot. Add the potatoes into a steamer basket. Drop the basket into the Instant Pot. Cover and make sure the valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move the valve to venting. Remove the lid. Place the potatoes into a mixing bowl. Mash. Stir in the butter until melted. Stir in the milk and then salt and pepper to taste. Set aside.
- Prepare the sauce. Dump the water out of the Instant Pot. Turn the Instant Pot to sauté setting (the medium or low setting). Add in 2 Tbsp of butter and let it melt. Whisk in the flour and cook for 1 minute. Then gradually stir in the milk, whisking the entire time. Once it has warmed through and thickened slightly, stir in the parmesan, salt and pepper to taste, and nutmeg. Turn off the heat.
- Scoop mashed potatoes onto a plate. Top with a few meatballs and then drizzle with the sauce. Enjoy!
- Category: Chicken
- Method: Oven and Instant Pot