There’s just something special about comfort food that’s good for the soul. I love making dishes that feel and taste like home, and these chicken meatballs do just that.
Beef isn’t a big part of my diet, so chicken and pork meatballs are more up my alley. I like combining the two proteins because chicken breast, while healthy, can be dry, and pork can be fatty. By putting them together they balance each other out, resulting in the perfect meatball.
Then there’s the gravy that really brings everything together. Full of herbs and spice, this rich and creamy gravy is so damn good. I like eating these meatballs with whipped garlic mashed potatoes and this gravy poured over everything really be having me singing!
Creole Chicken & Pork Meatballs
Tender, juicy meatballs with a creamy gravy you'll love!
Add all meatball ingredients in a large bowl. Use hands to mix everything together until well combined.
Use a small ice cream scoop or use hands to mold/form meatballs about 1-2 inches big.
Coat a skillet with olive oil over and turn heat to medium high. Add meatballs in batches (don't overcrowd the skillet) and allow them to sear until golden brown on all sides. Once done, remove meatballs from pan and set aside. Meatballs will not be fully cooked and that's okay.
Turn heat down to medium low and add in butter to melt. Add in chopped onions and bell peppers and cook until soft, stirring occasionally.
Stir in the flour and continue to stir for 2-3 minutes, until mixture is browned. Pour in the chicken broth and use whisk to mix in the flour until thickened. Add in seasoning and taste. Adjust seasoning per your taste.
Reduce heat to low and add meatballs back into the skillet. Allow meatballs to simmer for 8 – 10 minutes, or until the meatballs are cooked through.
Spoon gravy over meatballs. Garnish with parsley and grated parmesan, and serve. They go perfect with mashed potatoes!