Sorry SM, but I still think I will use the noodles.
Anyway, here is the recipe I came up with.
CHICKEN MEATBALLS with DIJON MUSTARD
1 Pound Ground Chicken
2 Slices Bread, made into crumbs in a food processor
1/4 Cup Parmesan Cheese, fresh and grated
Kosher Salt and fresh ground Black Pepper, to taste
1 Teaspoon Garlic Powder
1 Egg, slightly beaten
1 Tablespoon Worcestershire Sauce
2 Tablespoons Onion, finely diced
2 Tablespoons Cooking Oil
2 Tablespoons Butter, unsalted
2 Tablespoons Onion, finely diced
1/3 Cup Flour, all-purpose
2 1/2 Cups Chicken Broth
1 /2 Tablespoons Dijon Mustard
1/4 Dill Weed, optional
In a large mixing bowl gently mix together the Ground Chicken, Bread Crumbs, Salt, Black Pepper, and Garlic Powder. In a smaller bowl combine Egg, Worcestershire Sauce and 2 Tablespoons diced Onion. Add the Egg mixture to the Chicken/Bread Crumb mixture. Mix very gently and form into balls about 1 1/2 inches in diameter. Set meatballs aside on a plate covered with waxed paper.
Heat Oil in a large skillet over medium high heat until it is hot. Carefully add Meatballs and brown on all sides. Be very gentle when browning Meatballs in order to not let them break up. Remove browned Meatballs with a slotted spoon and drain on a paper towel lined plate of bowl. Set browned Meatballs aside.
In the same skilled that the Meatballs were cooked in heat Butter until melted, add the other 2 tablespoons of diced Onion and sauté Onions for 2 or 3 minutes or until they are clear and soft.
Add the Flour and cook, while stirring, for 2 minutes, making a light colored roux. Slowly add the Chicken Broth, while whisking, until mixture becomes thick. Stir in Dijon Mustard until well mixed. Add Dill Weed if using.
Add the Meatballs back to the Gravy mixture and simmer for about 20 minutes or until they are completely cooked.