Creamy Chicken Meatballs with Mushrooms
Tender chicken meatballs simmered in broth and finished in a creamy mushroom sauce. This is the kind of cozy meal that goes perfectly with mashed potatoes, rice, or noodles.
Servings: 4 servings
Calories: 437kcal
Ingredients
Chicken meatballs:
- 9 oz boneless skinless chicken breast Note 1,2
- ½ tablespoon vegetable oil
- 1 small onion
- ¼ cup white rice
- 3 tablespoons all-purpose flour
- 1 egg
- 1 tablespoon dill or parsley very finely chopped
- 1 scant teaspoon salt
- ¼ teaspoon black pepper
Cream sauce:
- 1 tablespoon butter
- 1 small onion
- 2½ cups chicken stock
- 3 tablespoons all-purpose flour
- ⅔ cups heavy cream
- 2 tablespoons cold water
- 4.5 oz cremini mushrooms Note 3
- nutmeg
- 1 tablespoon freshly squeezed lemon juice more to taste
- a few grindings of fine sea salt and freshly ground black pepper
- 1 tablespoon chopped parsley
Instructions
Chicken meatballs:
- Thaw chicken partially: If the chicken breast is frozen, let it thaw partially and cut it into cubes. If the chicken breast is fresh, cut it into cubes, place the cubes on a baking tray lined with baking paper, and freeze for 30 minutes. This will make grinding easier.9 oz boneless skinless chicken breast
- Grind the chicken with a grinder or in a food processor.
- Cook onion: 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. Add it to the ground chicken meat and mix well.½ tablespoon vegetable oil + 1 small onion
- Add the washed but uncooked rice, flour, egg, chopped herbs, salt, and pepper. Mix very well.¼ cup white rice + 3 tablespoons all-purpose flour + 1 egg + 1 tablespoon dill or parsley + 1 scant teaspoon salt + ¼ teaspoon black pepper
- Form the chicken meatballs with the help of 2 teaspoons. The mixture is very sticky, so using your hands to form it is not a good idea. You will have about 25-30 of them.
Sauce:
- Cook the onion: Melt the butter in the pot you used before for cooking the onion. Cook the finely chopped onion until translucent.1 tablespoon butter + 1 small onion
- Simmer chicken meatballs: Add the chicken stock and bring everything to a boil. Reduce the heat and add the meatballs. Cover the pot and cook on low heat for about 30 minutes. Stir once after 15 minutes to turn the balls over.2½ cups chicken stock
- Cook the mushrooms: Place the sliced mushrooms into a small pot, cover with water, bring to a simmer, and cook for about 3 minutes. Drain well and set aside.4.5 oz cremini mushrooms
- Flour cream mixture: In a small bowl, whisk the flour with the cream and cold water very thoroughly.3 tablespoons all-purpose flour + ⅔ cups heavy cream + 2 tablespoons cold water
- Whisk this mixture into the sauce and bring to a boil again. Add the drained mushrooms and stir well.
- Simmer sauce: Let the sauce cook for a minute or two until it thickens slightly. If the sauce gets too thick, you can add a little water or broth and let it simmer for another minute or two.
- Serve chicken meatballs: Adjust the taste with nutmeg, salt, pepper, and some lemon juice. Add the parsley and serve with mashed potatoes, salad, or pickles.nutmeg + 1 tablespoon freshly squeezed lemon juice + a few grindings of fine sea salt and freshly ground black pepper + 1 tablespoon chopped parsley
Notes
- Chicken substitute: You can also make the meatballs with turkey breast.
- Grinding works better if the meat is still partially frozen.
- Mushrooms: You can use white button or portobello mushrooms instead.
Nutrition
Serving: 1/4 of the dish | Calories: 437kcal | Carbohydrates: 26g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 979mg | Fiber: 2g | Sugar: 7g