Chicken Meatballs with Tomato Cream Sauce

Instructions

1. In a medium bowl, scramble the egg and mix in the ground chicken. Add the breadcrumbs, parmesan, garlic powder, onion powder, salt, and black pepper. Mix thoroughly with your hands or a fork.
2. Roll the mixture into 1 1/2" diameter meatballs, should yield 12-13 meatballs.
3. In a skillet over medium-high heat, heat 1 tbsp olive oil. Cook meatballs until browned on all sides: roll them every 30 seconds or so, 4-5 minutes total. Remove from pan and set aside. Depending on size of meatballs and skillet, this may need to be done in 2 groups.
4. Add 1 tsp olive oil to the same pan and sauté the minced garlic for 1 minute.
5. Reduce heat to medium-low, add tomato sauce and deglaze. Stir in the capers, onion powder, garlic powder, heavy cream, salt, and 1 tbsp water. Season to taste.
6. Serve with spoons of sauce over creamy orzo, spaghetti, or whatever strikes your fancy.
7. Add the meatballs back to the skillet. Cover and let simmer for 5-10 minutes, or until they reach 165°F in the center. Add 1 tbsp water if it gets too dry.