Bakso Ayam Cajun Krim

Instructions

1. In a medium sized bowl combine 1 ¼ pounds ground chicken, ¾ cup bread crumbs, 1 large egg, 2 tablespoons cajun seasoning, 3 minced garlic cloves, and ¼ cup grated parmesan. Form them into approximately 12-14 meatballs.
2. In a medium sized pan over medium high heat, add 3 tablespoons olive oil. Add the meatballs being careful not to overcrowd the pan. If it's not large enough, you will have to cook the meatballs in batches. Brown the meatballs on all sides until they are cooked through, and remove them and set aside on a plate.
3. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in the same pan and add 2 minced garlic cloves and ½ cup chopped onions. Saute for 2-3 minutes and add 2 tablespoons all-purpose flour. Cook the flour for a minute or two and slowly add the 1 ½ cups low sodium chicken broth. Keep whisking continuously till the sauce thickens.
4. Add ½ cup heavy cream, 1 tablespoon cajun seasoning, 1/2 teaspoon paprika, and salt and pepper to taste. Add the meatballs back to the pan and cook on medium heat for 4-6 minutes until the meatballs are heated through.