Chicken Meatballs In A Cream Sauce

Chicken Meatballs in a Creamy Sauce

This recipe combines juicy chicken meatballs with a flavorful cream sauce for a comforting and delicious meal. It’s easy to make and perfect for a weeknight dinner.

Ingredients:

• For the meatballs:
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs (panko or Italian style)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the cream sauce:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, onion, garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined. Don’t overmix.
2. Form the mixture into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the meatballs from the pan and set aside on a plate.
4. Make the cream sauce: In the same skillet, melt butter over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for an additional minute.
5. Stir in the flour and cook for 1 minute, creating a roux. Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 minutes, or until thickened.
6. Stir in heavy cream, Parmesan cheese, and thyme. Season with salt and pepper to taste.
7. Add the cooked meatballs back to the pan and simmer for 5-7 minutes, or until heated through and the sauce coats the meatballs.
8. Serve immediately over pasta, mashed potatoes, or rice. Garnish with chopped fresh parsley, if desired.

Tips:

• For softer meatballs, soak the breadcrumbs in a little milk for 5 minutes before adding them to the meatball mixture.
• If you don’t have breadcrumbs, you can use crushed crackers or rolled oats instead.
• To bake the meatballs instead of pan-frying them, preheat oven to 400°F (200°C). Place the meatballs on a baking sheet and bake for 15-20 minutes, or until cooked through.
• You can add other ingredients to the meatballs for extra flavor, such as chopped fresh herbs, sun-dried tomatoes, or shredded cheese.
• Feel free to adjust the thickness of the cream sauce to your liking. If you prefer a thinner sauce, add a little more chicken broth. If you prefer a thicker sauce, simmer it for a few minutes longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).