1. To a large bowl, add 1 tablespoon of Cajun seasoning, 2 cloves garlic, bread crumbs, egg and parsley. Mix until combined. Add the ground chicken and mix just until combined. Do not overwork the meat.
2. Prepare a baking sheet lined with tin foil or parchment paper. Roll into ~22 – 1.5” diameter meatballs. Place the meatballs on a baking sheet and bake at 400°F (205°C) for 20-25 minutes, until lightly browned.
1. In a large skillet, over medium heat, melt butter. Add the onion and remaining garlic and sauté until the onion begins to soften. Add the peppers and continue cooking over medium heat until the peppers soften. Sprinkle the flour and the remaining tablespoon of Cajun seasoning over the pepper and onion and mix to coat. Cook for about a minute or until the flour starts to deepen in color.
2. Pour the chicken broth and milk over the flour mixture and whisk until combined. Reduce heat to medium-low, add the sour cream and mix until incorporated. Allow sauce to come back to a gentle simmer, then reduce heat to low and allow the sauce to thicken. Add the cooked meatballs to the pan and coat with sauce. If desired, garnish with chopped parsley before serving.