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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.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Italian
Servings 8

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.
Keyword Chicken Meatballs, Creamy Sauce, Homemade Meatballs, Juicy Meatballs, Rich Sauce