Menikahlah denganku Bakso Ayam

Instructions

1. Gather the ingredients.
2. Prepare fresh ingredients: mince sun-dried tomatoes, basil, and parsley.
3. In a large sauté pan or braiser, melt 2 Tbsp salted butter and add breadcrumbs. Stir together and toast breadcrumbs until golden brown and fragrant. Remove from heat once toasted.
4. In a large mixing bowl, combine toasted breadcrumbs, ground chicken, egg, garlic powder, dried oregano, dried basil, finely minced sun-dried tomatoes, salt, pepper, mayonnaise, and soy sauce.
5. Gently mix using a fork or clean hands until well-combined. Wipe out the braiser or sauté pan you used to toast the bread crumbs. Add 2 Tbsp vegetable oil to the pan and set it to medium heat.
6. Using an ice cream scoop (ours is 4 oz), scoop level portions of the meat mixture into the hot oil in the braiser, searing the meatballs.
7. Turn the meatballs after about 4 minutes until they are golden brown on at least 2 sides. Remove from the pan and continue this step until all meatballs are evenly browned.
8. Mince the garlic (I cheated and used a garlic press—so easy) and add 2 Tbsp of butter to the pan with minced garlic and chili flakes. Cook until fragrant, about 2 minutes.
9. Add chicken broth to the pan and let simmer for 3-4 minutes, scraping up any bits of chicken from the bottom of the pan.
10. Reduce the heat to medium-low and add room-temperature heavy cream.
11. Then, add strained tomatoes, frozen spinach, grated Parmesan, and fresh herbs. Stir to combine and bring to a simmer.
12. Add the browned chicken meatballs back to the pan.
13. Spoon the sauce over the meatballs as they finish cooking.
14. Your meatballs are done once they reach an internal temperature of at least 165°F. (I cooked mine for an additional 15-20 minutes until done.)