Chicken Meatballs In A Cream Sauce

Experience the delight of Chicken Meatballs in a Cream Sauce, where juicy meatballs meet a silky, savoury cream sauce. This dish is perfect over mashed potatoes or egg noodles, making it a hit at any dinner table. Impress your guests or treat yourself with this comforting recipe that pairs perfectly with crunchy baby dills.

Ingredients for Chicken Meatballs (Tefteli):

  • 1 – 1 1/4 lb ground chicken (ground chicken thighs recommended)
  • 1 cup cooked white rice, cooled to room temp or colder
  • 1 large egg
  • 1 small onion, grated
  • 1 garlic clove, pressed
  • 1/2 tsp salt (sea salt recommended)
  • 1/4 tsp pepper
  • 1/2 cup flour (for dredging)
  • 2 Tbsp oil (extra LIGHT olive oil recommended)

Ingredients for the Sauce:

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups reduced sodium chicken broth
  • 1/4 cup sour cream (or Greek yogurt, or heavy cream)
  • 1/2 to 1 tsp paprika (adjust based on your preference for spice)
  • Salt and Pepper, to taste
  • Freshly chopped parsley (for garnish)

Instructions:

For the Chicken Meatballs:

  1. Mix Ingredients: In a large bowl, combine the ground chicken, cooked rice, egg, grated onion, pressed garlic clove, salt, and pepper. Mix well.
  2. Form Meatballs: Roll the mixture into 1 to 1 1/4″ balls, then roll the balls in flour to lightly coat, shaking off any excess.
  3. Cook Meatballs: In a large skillet, heat 2 Tbsp oil over medium heat. Transfer the meatballs to the skillet, sauté for 4 minutes on one side, then flip them over with tongs, cover, and cook for another 3 minutes or until golden brown on all sides and cooked through. Remove the meatballs to a plate.

For the Sauce:

  1. Make Roux: In the same pan over medium heat, melt 2 Tbsp butter. Whisk in 2 Tbsp flour and mix until golden.
  2. Thicken Sauce: Gradually whisk in the chicken broth until the mixture starts to thicken. Add the sour cream and season with paprika, salt, and pepper to taste. Stir continuously.
  3. Combine: Bring the sauce to a simmer and cook until it thickens enough to lightly coat a meatball. Add the meatballs back into the pan, turning them to coat evenly in the sauce. Keep in mind the sauce will continue to thicken as it cools.
  4. Final Touch: Once meatballs are warmed through, remove from heat and sprinkle with freshly chopped parsley or dill.

Serving Suggestions:

  • Serve the chicken meatballs and cream sauce over mashed potatoes or egg noodles.
  • Accompany with baby dills or your favorite pickles for an added flavor burst.

Notes:

  • If you don’t have a meat grinder for the chicken thighs, a good food processor or pre-ground chicken can be used as an alternative.

The recipe pairs well with a side of your choice, be it noodles, mashed potatoes, or even as an appetizer with toothpicks! Enjoy crafting this comforting dish.

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