Smoky Chicken Meatballs

This is a Rachael Ray recipe. I changed the application of it though. She had it as chicken patties and I made it into meatballs. :) The sauce is my addition. It is optional. These have a little bite to them. You can increase or decrease the bite by adjusting the seasonings.

• Ready In: 20 mins
• Serves: 6
• Yields: 20-24 meatballs depending on the size

Ingredients

• 1  lb ground chicken
• 1  tablespoon  smoked paprika
• 1 1⁄2 tablespoons  McCormick grill seasoning
• 1⁄4 cup parsley, chopped
• 1  small onion, finely chopped
• 4  garlic cloves, finely chopped
• 2  tablespoons olive oil
• 1  cup cold water
• 1 1⁄2 tablespoons flour
•  salt

Directions

1. Mix the ground chicken, smoked paprika, grill seasoning blend, onion, garlic, and olive oil together.
2. Form into Tbsp sized meatballs.
3. They will be a little soft and smooshy so be careful moving them or they will fall apart.
4. Heat a medium skillet.
5. You don't need to add oil to the skillet b/c there is enough is the meatballs.
6. Add meatballs to skillet.
7. Fry one side then carefully turn over using tongs to brown the other side.
8. Turn the meatballs a few more times to brown each side.
9. Cover and reduce heat Cook about 10 minutes, covered (depending on the size of your meatballs).
10. Remove cover.
11. You should have a good amount of liquid in the skillet.
12. Remove the meatballs and set aside.
13. Whisk together the water and flour to make a roux.
14. Add it to the skillet and cook until thick-it shouldn't take long.
15. Taste test your sauce and add salt and more grill seasoning if desired.
16. If your sauce gets too thick you can add more cold water.
17. Return your meatballs to the skillet and toss to coat with the sauce.
18. Or you could serve your meatballs and serve the sauce on the side if you wish.