Parmesan Chicken Meatballs with Garlic Aioli & Creamy Mashed Potatoes
A delicious, comforting meal featuring juicy Parmesan chicken meatballs smothered in rich garlic aioli, served alongside creamy mashed potatoes. Perfect for a cozy dinner!
Table of Contents
Ingredients
For the Parmesan Chicken Meatballs:
- 1 lb (450g) ground chicken
- ½ cup grated Parmesan cheese
- ⅓ cup breadcrumbs (or almond flour for gluten-free)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for cooking)
For the Garlic Aioli:
- ½ cup mayonnaise
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- Salt & pepper to taste
- 1 tbsp chopped fresh parsley(optional)
For the Mashed Potatoes:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled & cubed
- ½ cup warm milk (or cream for extra richness)
- 4 tbsp butter
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: ¼ cup **sour cream(for extra creaminess)
Instructions
Make the Chicken Meatballs:
- In a bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, oregano, basil, salt, and pepper. Mix well.
- Roll into 1.5-inch meatballs (about 18-20).
- Heat olive oil in a skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally, until golden and cooked through (internal temp: 165°F/74°C).
Prepare the Garlic Aioli:
- In a small bowl, whisk together **mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper.
- Stir in chopped parsley (if using).
Make the Mashed Potatoes:
- Boil potatoes in salted water for 15-20 minutes until tender. Drain well.
- Mash with butter, warm milk, salt, and pepper until smooth. For extra creaminess, add sour cream.
Assemble & Serve:
- Plate a scoop of mashed potatoes, top with chicken meatballs, and pipe and dot with garlic aioli.
- Garnish with extra Parmesan and parsley if desired.
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