Chicken Meatballs In Creamy Sauce
User Reviews
5
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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
Description
Chicken Meatballs In Creamy Sauce begin by combining finely chopped red onion, minced garlic, smoked paprika, lemon juice, salt, pepper, olive oil, Parmesan cheese, flat-leaf parsley, breadcrumbs, and egg with ground chicken. The mixture is folded lightly to avoid overworking, preserving tenderness. Meatballs are shaped, ideally using a small ice cream scoop for uniform size, and pan-seared in batches in a hot cast iron skillet to develop a browned crust that locks in juices.
The creamy sauce is prepared by sautéing finely chopped white onions and garlic in butter, then incorporating flour to form a roux. Chicken broth, cream, and milk are gradually whisked in to create a smooth, rich sauce, thickened further with Parmesan cheese and seasoned with salt and pepper.
The meatballs simmer gently in the sauce to finish cooking and absorb flavor, resulting in juicy meatballs with a lightly smoky and lemony profile complemented by the silky, flavorful cream sauce. Served over pasta, egg noodles, or rice, this dish offers a comforting main course.
Tips emphasize not over-mixing the meat to maintain moisture, shaping meatballs uniformly with a scoop to ensure even cooking, and avoiding overcrowding the pan when searing to achieve proper browning. The cream sauce may thicken upon cooling; thin with broth or milk and reheat briefly if needed.
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 to taste
- black pepper to taste
- 2 tablespoon olive oil
- ½ cup Parmesan Cheese grated
- 4 tablespoon parsley chopped
Cream Sauce –
- 1 tablespoon butter unsalted
- 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 Parmesan Cheese optional, grated
- salt to taste
- black pepper to taste
To Serve –
- pasta or Egg Noodles (or) steamed rice, of your choice
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
- Avoid over-mixing the meat mixture to keep the meatballs tender and moist.
- Use a small ice cream scoop to portion meat evenly and ensure uniform cooking.
- Don’t overcrowd the pan when searing to maintain high heat and develop a good crust.
- The cream sauce thickens as it cools; thin with additional chicken broth or milk and reheat briefly if necessary.
- Cook meatballs in batches if needed to sear properly and retain juiciness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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