Creamy Chicken Meatballs with Mashed Potatoes: A Comforting, Savory Meal

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix until fully incorporated, but be careful not to overwork the mixture.
Shape the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs:

Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 7-10 minutes, turning occasionally, until they are golden brown on all sides and cooked through. Remove them from the skillet and set them aside.
Prepare the Creamy Sauce:

In the same skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux.
Gradually whisk in the chicken broth and bring to a simmer. Let it cook for 3-4 minutes, until the sauce thickens.
Stir in the heavy cream and Dijon mustard (if using), then season with salt and pepper to taste.
Return the cooked meatballs to the skillet and gently coat them in the creamy sauce. Simmer for an additional 5 minutes, allowing the flavors to meld together.
Make the Mashed Potatoes:

While the meatballs are cooking, place the chopped potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce the heat and cook for 12-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the milk, butter, salt, and pepper, and mash the potatoes until smooth and creamy. Adjust the seasoning to taste.
Serve:

To serve, plate a generous portion of mashed potatoes and top with the creamy chicken meatballs. Spoon some of the creamy sauce over the meatballs and garnish with fresh chopped parsley.
Serving and Storage Tips: