Chicken Meatballs in a Cream Sauce
Chicken Meatballs Over a Cream Sauce is a rich and comforting dish perfect for weeknight dinners. Juicy, seasoned chicken meatballs are pan-seared to golden perfection and then simmered in a creamy, flavorful sauce. The sauce, made with butter, garlic, Sweet and Hot Paprika, and heavy cream, which coats the meatballs in a velvety texture with a savory depth of flavor. Served over pasta, rice, or mashed potatoes, this dish is both hearty and satisfying. This easy, one-pan meal is perfect for family dinners, offering a balance of protein, creaminess, and irresistible taste.
Chicken Meatballs in a Cream Sauce
Tender, juicy, swimming in a super flavorful creamy sauce that coats each one just so. These are quick and easy and reheat well.” I found this recipe on Natasha’s Kitchen, and I changed it slightly and doubled the recipe. These meatballs freeze well.
Ingredients
For the Meatballs:
- 2 lb ground chicken I prefer dark meat
- 2 cups cooked white rice cooled to room temp or colder
- 2 large eggs
- 1 large onion grated
- 3 garlic cloves pressed
- 1 tsp salt I used sea salt
- 1/2 teaspoon of Hot Hungarian Paprika & 1/2 teaspoon of Sweet Hungarian Paprika
- 1/2 tsp pepper
- 1 cup flour for dredging
- 1/4 cup oil I used vegetable or canola
For the Sauce:
- 1/4 cup unsalted butter
- 2 Tbsp flour
- 2 cups reduced sodium chicken broth
- 1/2 cup sour cream or greek yogurt, or heavy cream
- 1/2 to 1 tsp paprika more if you like a little spice in your life. I used Hot and Sweet Hungarian Paprika. I used 1 teaspoon of Sweet and 1 teaspoon of Hot.
- Salt and Pepper to taste
- Freshly chopped parsley for garnish
Instructions
- How To Make Chicken Meatballs in a Cream Sauce:
- 1.In a large bowl, combine ground chicken, 2 cups cooked rice, 2 eggs, grated onion, pressed garlic cloves, 1 teaspoon salt and 1/2 tsp pepper and paprika. Mix well. Roll the meat into 1 to 1 1/4″ balls, then roll the balls in flour, dusting off excess.
- Heat a large skillet over medium heat and add 1/4 cup oil. Transfer meatballs into the skillet and saute 4 minutes on the first side, then flip them over with tongs, and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate.
- In the same pan over medium heat, melt 1/4 cup butter then whisk in 4 Tbls flour and continue mixing until golden in color. Whisk in 4 cups chicken broth and stir until it starts to thicken. Add 1/2 cup sour cream and season to taste. I added: 1 teaspoon paprika, 1/2 tsp sea salt 1/2 black pepper. (I used 1 teaspoon of Hot Hungarian Paprika and 1 teaspoon of Sweet Hungarian Paprika)
- Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball then stir in the meatballs, turning them to coat (keep in mind sauce will thicken more as it cools). Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill.
- Serve over mashed potatoes, rice or egg noodles.
For more Meatball Recipes, check out Pinterest.
For more of my savory recipes, follow this link: https://darlenestable.com/category/entree/
