Chicken Meatball Lemon Linguine

• 1 pound ground chicken
• 1 egg
• ¾ cup breadcrumbs
• 3 garlic cloves minced
• ¼ cup fresh parsley chopped
• ¼  cup grated parmesan cheese 
• 1 ½ tsp Salt 
• 1 tsp pepper

• 2 tbsp butter 
• 1 tbsp all purpose flour
• 1 cup Low Fat/Whole Milk
• ½ Lemon
• Salt to Taste
• Black Pepper to taste
• 1 tsp Italian seasoning 
• Crushed Red Pepper to taste

Directions 

1. Place Meatball ingredients in a bowl and mix thoroughly using your hands. If it’s too wet to form balls, add a little bit more breadcrumbs. 
2. Scoop up and roll into balls.
3. Heat oil in a non-stick skillet over medium high heat. Add all the meatballs and fry until golden brown - cooking time should be 10-15 min total.  Remove onto a plate.
4. Wipe skillet clean with paper towel. Reduce heat to medium.
5. Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add the chicken/vegtable broth, milk and (I usually use vegetable broth), squeeze half a lemon.
6. Bring to simmer then add meatballs. Simmer for another 3-5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt, black pepper, italian seasoning/oregano, and crushed red pepper. 
7. Stir through parsley and add shredded parmesan cheese on top. 
8. Mix with Cooked Linguine 

Enjoy