Chicken meatballs:

Cup of Yum
1. 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.
2. Grind the chicken with a grinder or in a food processor. See the blog post for more details on that.
3. 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.
4. Add the washed but uncooked rice, flour, egg, chopped herbs, salt, and pepper. Mix very well.
5. Form the chicken meatballs with the help of 2 teaspoons. The mixture is very sticky so using the hands to form them is not a good idea. You will have about 25-30 of them.

Sauce:

1. Melt the butter in the pot you used before for cooking the onion.
2. Chop the onion finely, cook until translucent.
3. Add the chicken stock and bring everything to a boil.
4. Reduce the heat and add the meatballs.
5. Cover the pot and cook on low heat for about 30 minutes. Stir once after 15 minutes to turn the balls on the other side.
6. Slice the mushrooms. Place them into a small pot, cover with water, bring to a simmer and cook for about 3 minutes. Drain well and set aside.
7. Whisk the flour with the cream and cold water very thoroughly.
8. Whisk this mixture into the sauce and bring to a boil again. Add the drained mushrooms and stir well.
9. Let the sauce cook for a minute or two until the sauce thickens slightly.
10. If the sauce gets too thick you can add a little water or broth and let it simmer for another minute or two.
11. Adjust the taste with nutmeg, salt, pepper, and some lemon juice.
12. Add the parsley and serve with mashed potatoes, salad, or pickles.