Description
Chicken Meatballs with Creamy Herb Sauce
Ingredients:
1 lb chicken breasts, minced
2 tbsp olive oil
Salt and pepper to taste
1 cup heavy cream
1 tsp dried thyme
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your skillet over medium-high heat. In a mixing bowl, combine the minced chicken, salt, and pepper. Mix well to ensure everything is well combined.
Form the mixture into small balls and place them in a baking dish. Bake for about 20-25 minutes until they are golden brown and cooked through. Remove from the oven and let it rest for a few minutes before slicing.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let it thicken slightly, stirring occasionally. Season with salt, pepper, and dried thyme to taste.
Slice the rested meatballs into thin pieces. Arrange the slices on a serving plate alongside the creamy herb sauce. Garnish with chopped fresh parsley for added color and flavor.
Serve the Chicken Meatballs with Creamy Herb Sauce hot. This dish is perfect for a satisfying meal that combines the rich flavors of chicken with the freshness of herbs. Enjoy your delicious Chicken Meatballs with Creamy Herb Sauce!
Step-by-Step Guide
1. Prepare the Meatballs: Preheat your oven to 400°F (200°C). In a bowl, thoroughly combine 1 lb of minced chicken breast with salt and pepper. For extra flavor, consider adding 1/4 cup of grated Parmesan and 1/2 a small, finely grated onion.
2. Form and Bake: Lightly oil your hands and roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet, ensuring space between each. Bake for 18-22 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
3. Make the Sauce: While meatballs bake, heat 2 tbsp olive oil or butter in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 1 cup heavy cream and 1 tsp dried thyme. Bring to a gentle simmer, then reduce heat to low. Let it thicken for 3-5 minutes, stirring often. Season with salt and pepper.
4. Combine and Serve: Add the baked meatballs directly to the skillet with the sauce, gently tossing to coat. Simmer together for 2 minutes to let flavors meld. Garnish with fresh parsley and serve immediately.
Serving Suggestions
These creamy chicken meatballs are incredibly versatile. For a classic comfort meal, serve them over a bed of mashed potatoes, egg noodles, or steamed white rice to soak up the delicious sauce. For a lighter option, pair them with zucchini noodles, cauliflower rice, or a simple green salad. They also make an excellent appetizer or party food when served skewered with a side of sauce for dipping.
How-to Summary
Mix minced chicken with seasonings, form into balls, and bake at 400°F until cooked through. Simultaneously, create a creamy herb sauce by sautéing garlic in a skillet, then simmering with heavy cream and thyme. Combine the baked meatballs with the sauce, garnish with parsley, and serve hot over your chosen side.
Frequently Asked Questions
Can I use ground chicken thigh instead of breast? Yes, thigh meat will yield a slightly richer, more flavorful, and moister meatball due to its higher fat content.
How can I make the sauce thicker? Allow it to simmer a bit longer to reduce. For a quick thickener, create a slurry by mixing 1 tsp of cornstarch with 1 tbsp of cold water and whisk it into the simmering sauce.
Can I prepare these meatballs ahead of time? Absolutely. You can form the raw meatballs and refrigerate them for up to 24 hours before baking. The fully cooked dish can be refrigerated for 3 days and reheated gently on the stovetop.
What can I substitute for heavy cream? For a lighter version, half-and-half or full-fat coconut milk can work, though the sauce will be less rich. For a dairy-free option, a plain, unsweetened cashew cream is best.
How do I prevent my meatballs from falling apart? Ensure your mixture is well-combined and not too wet. Chilling the formed meatballs for 15 minutes before baking also helps them hold their shape.
Common Mistakes to Avoid
Avoid overmixing the chicken, as this can make the meatballs tough. Do not overcrowd the baking sheet, as this will steam the meatballs instead of browning them. When making the sauce, keep the heat at a gentle simmer after adding the cream to prevent it from scalding or separating. Finally, ensure the meatballs are fully cooked to 165°F internally for both safety and the best texture.
Conclusion
These Chicken Meatballs with Creamy Herb Sauce offer a delicious and elegant twist on a classic dish. By following the detailed steps and tips provided, you can easily create a restaurant-quality meal at home that is sure to impress. The combination of tender, seasoned chicken and a luxuriously smooth sauce makes for a comforting and satisfying dinner any night of the week. Enjoy the process and the delightful results!