First, mix all of the ingredients except ground chicken so they combine together. Then add ground chicken, lemon juice and Parmesan cheese. Lightly fold everything together, making sure you don’t over mix ground chicken.
Use a small ice cream scoop to portion out ground chicken meatballs into equal portions. Then use both hands to shape two meatballs at a time. Don’t worry about shaping them perfect. A little rustic meatballs are also sexy too to be served. If shaping in both hands is not convenient to you, use both hands to shape one ball at a time.
Heat cast iron pan over medium heat. Pour 2-3 tablespoon of olive oil. Arrange shaped chicken meatballs in the cast iron pan making sure you don’t over crowd the pan.
Remember we do not want to cook meatballs completely in cast iron pan. Just sear to get the golden brown outside. Meatballs will get cooked in creamy sauce.
Into the same cast iron skillet, add butter. Saute minced garlic and white onions, until translucent.
Next we make the cream sauce using a roux. Add flour and stir well. Season it with salt and pepper to taste. Cook for a minute then gradually add chicken stock and keep stirring. Use a whisk if required to make lump free cream sauce.
While the liquid is simmering, add full cream milk and fresh cream to the pan and whisk again. Let it simmer for a minute.
To the simmering sauce add browned chicken meatballs. Cover meatballs in creamy sauce. Cook for 5 minutes. Sprinkle grated Parmesan cheese, and fresh parsley.
Note – Cream sauce will thicken as it cools down. You can thin the sauce by pouring in some chicken broth or milk. Just heat a sauce for 2 minutes once you pour in extra liquids and serve.