Here is something for the children. And for grown up men, who love children food. Like my husband…
This is a recipe I found in a Romanian cookbook (Silvia Jurcovan) the other day. It is quite easy to make, you just need a little patience when forming the meatballs. The result is a very mild fine meal, with soft chicken meatballs that will almost melt in your mouth and a velvety creamy sauce. We had it with mashed potatoes and salad but you could also choose rice instead of potatoes or pickled vegetables instead of salad.
I use Silvia Jurcovan’s often when it comes to Romanian cooking, here are some more of the dishes she inspired, if you are curious: Cauliflower in Tomato Sauce, Romanian Sweet Bread with Walnuts – Cozonac or the Greta Garbo Cake.
- Ingredients for the meatballs:
- 250g/9 oz chicken breast without bones and skin
- 50g/ 1.7 oz rice
- 1 small onion
- 1 teaspoon oil
- 2 tablespoons cold water
- 25g/ about 2 tablespoon (not heaped) flour
- 1 egg
- 1 scant teaspoon salt
- dill or parsley, very finely chopped
- Ingredients for the sauce:
- 1 tablespoon oil
- 1 small onion
- 750 ml/3 cups of chicken or vegetable broth
- 25g/about 2 tablespoons (not heaped) flour
- 150 ml/about ¾ cups cream
- a few squeezes of lemon juice
- Chop the onion very finely. Heat the oil in the pot that you will use afterward for making the sauce and braise the onion lightly.
- Cut the chicken breasts into small pieces and chop them very finely in a food processor. For better results the chicken pieces should be slightly frozen. If you use frozen chicken just don't let it thaw completely and if you use fresh meat, cut it into pieces, place them on a plate and put them in the freezer for about half an hour or until slightly frozen. Add the cooked onion to the food processor and mix again. Put everything into a bowl and add the rest of the ingredients. Mix very well until you obtain a paste.
- To cook the meatballs and make the sauce:
- Heat the oil in the pot you used before for cooking the onion. Cook the next onion until translucent, add the broth and bring everything to a boil. Reduce the heat that add the meatballs. Form them with the help of 2 teaspoons and try to make them as round as possible. The mixture is very sticky so using the hands to form them is not a good idea. Mine weren't very pretty but still tasted very good. You will have about 25-30 of them.
- Add the balls directly to the pot, cover the pot and cook on low for about 30 minutes. Stir once after 15 minutes to turn the balls on the other side.
- At the end of the cooking time, whisk the flour with the cream and cold water very thoroughly. Add it to the pot mixing well and bring to a boil again. Let it boil for a minute or two until the sauce thickens. If the sauce gets to thick you can add a little water or broth and let it boil for another minute or two. Adjust the taste with salt and lemon juice. Add the parsley and serve with the mashed potatoes, salad or pickles.