CAJUN CHICKEN MEATBALLS

1 kilo chicken mince ( 2 lb)
3 teaspoons minced garlic
1 cup panko breadcrumbs
2 tablespoons cajun seasoning
1/3 cup grated parmesan cheese
2 tablespoons parsley, chopped
1 egg, lightly beaten

canola oil

SAUCE

2 tablespoons butter
1 small onion, finely diced
3/4 small red capsicum, finely diced
2 tablespoons cornflour
1 tablespoon cajun seasoning, or to taste
1 1/2 cups chicken stock
1/2 cup thickened cream
2 tablespoons parsley, chopped

in a bowl, mix the mince, garlic, breadcrumbs, seasoning,
cheese and parsley until well combined.

roll into  25 mm. (1 inch) balls.

heat 2 - 3 tablespoons canola oil in a frypan, on medium
heat.

brown the meatballs on all sides, using more oil if needed.

depending on the size of the pan, you may have to do a couple
of batches. remove balls to a plate and put aside.

FOR THE SAUCE..in a deep frypan, melt the butter over medium
heat.

add the onion and capsicum and cook until the onion is
translucent.

add the cornflour and cook, stirring for 1 minute.  add the
stock and stir until thickened and boiling. stir in the
seasoning.

reduce heat and add the meatballs.  simmer for approx. 10
minutes or until the meat balls are cooked through. turn
once.

stir in the cream. remove from heat and stir in the parsley.
serve.