Chicken Meatballs In Creamy Sauce
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
5 servings
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Calories
568 kcal
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Course
Main Course
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Cuisine
American
Chicken Meatballs In Creamy Sauce
Report
Chicken meatballs in creamy sauce is bite sized balls served in sensational creamy sauce. Serve it with loads of sauce poured over your favorite pasta or noodles, it’s soo good!
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Ingredients
- 1 lb ground chicken
- 1 cup bread crumbs panko or fresh bread crumbs
- 1 egg
- 1 red onion finely chopped
- 3 cloves garlic minced
- 1 ½ teaspoon smoked paprika
- 1 ½ tablespoon lemon juice
- Salt and pepper – to taste
- 2 tablespoon olive oil
- ½ cup grated Parmesan cheese
- 4 tablespoon parsley chopped
Cream Sauce –
- 1 tablespoon unsalted butter
- 1 white onion finely chopped
- 3 cloves garlic minced
- 2-3 tablespoon flour
- 1 cup chicken broth room temperature
- 1 cup cream
- ½ cup milk
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper – to taste
To Serve –
- pasta of your choice or Egg Noodles (or) steamed rice
For Garnish –
- parsley finely chopped
- Parmesan cheese to sprinkle on top
Instructions
To make juicy meatballs -
- First, mix all of the ingredients except ground chicken so they combine together. Then add ground chicken, lemon juice and Parmesan cheese. Lightly fold everything together, making sure you don’t over mix ground chicken.
Tip to roll chicken meatballs faster –
- Use a small ice cream scoop to portion out ground chicken meatballs into equal portions. Then use both hands to shape two meatballs at a time. Don’t worry about shaping them perfect. A little rustic meatballs are also sexy too to be served. If shaping in both hands is not convenient to you, use both hands to shape one ball at a time.
- Heat cast iron pan over medium heat. Pour 2-3 tablespoon of olive oil. Arrange shaped chicken meatballs in the cast iron pan making sure you don’t over crowd the pan.
- Pro-Tip : Sear and brown chicken in batches if you have to. If you over crowd pan then chicken meatballs will not sear and brown fast. This will make meatballs to get over cooked. Thus making them dry and hard instead of moist and juicy.
- Remember we do not want to cook meatballs completely in cast iron pan. Just sear to get the golden brown outside. Meatballs will get cooked in creamy sauce.
- Remove browned chicken meatballs onto a plate and set aside.
Cheesy Cream Sauce -
- Into the same cast iron skillet, add butter. Saute minced garlic and white onions, until translucent.
- Next we make the cream sauce using a roux. Add flour and stir well. Season it with salt and pepper to taste. Cook for a minute then gradually add chicken stock and keep stirring. Use a whisk if required to make lump free cream sauce.
- While the liquid is simmering, add full cream milk and fresh cream to the pan and whisk again. Let it simmer for a minute.
- To the simmering sauce add browned chicken meatballs. Cover meatballs in creamy sauce. Cook for 5 minutes. Sprinkle grated Parmesan cheese, and fresh parsley.
- Pour it over your favorite pasta and serve immediately.
Notes
- How to keep meatballs moist?
- First, mix rest of the ingredients well so they combine together. Then add ground chicken and Parmesan cheese and lightly fold everything together, making sure you don’t over mix.
- How to roll meatballs faster?
- One of the issues while rolling meatballs faster, it easy to take different portions of meat mix ending up making different sized meatballs.
- Issue with different sized meatballs - they don't cook evenly ending up in some of the meatballs being overcooked and some under cooked!
- Solution? Use a small ice cream scoop. Scoop equal portions and place on tray. Then take each portion and roll into balls. Don't worry about making perfect balls!
- How to keep meatballs juicy?
- One of the biggest concern with meatballs - they turn dry easily! To keep it moist, simply follow these tips - don't over mix/over work on mixing the meat.
- Don't over cook meat balls. Always brown meatballs in hot pan quickly so it retains it's flavor and juices. Using cast iron pan to sear meatballs at high heat adds wonderful flavor.
- Note – Cream sauce will thicken as it cools down. You can thin the sauce by pouring in some chicken broth or milk. Heat a sauce for 2 minutes once you pour in extra liquids and serve immediately.
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Nutrition Information
Show Details
Calories
568kcal
(28%)
Carbohydrates
27g
(9%)
Protein
28g
(56%)
Fat
39g
(60%)
Saturated Fat
19g
(95%)
Cholesterol
165mg
(55%)
Sodium
648mg
(27%)
Potassium
744mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1504IU
(30%)
Vitamin C
14mg
(16%)
Calcium
294mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 165mg | 55% |
| Sodium | 648mg | 27% |
| Potassium | 744mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1504IU | 30% |
| Vitamin C | 14mg | 16% |
| Calcium | 294mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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