Description
These Creamy Chicken Meatballs in Mushroom Sauce are soft, juicy, full of flavor and tossed in a luscious sauce made up with lots of mushrooms.
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Ingredients
For the Meatballs:
¾cupBread Crumbs
1Egg
1teaspoonOregano
1teaspoonPaprika
3Garlic Cloves, minced
¼cupParmesan, grated
550gramsGround Chicken
Salt to taste
2tablespoonsOlive Oil
For the Sauce:
2tablespoonOlive Oil
1tablespoonButter
2Garlic Cloves, minced
½cupOnions, chopped
1cupMushrooms, finely chopped
2tablespoonsFlour
1 ½cupsLow sodium Chicken Broth
1teaspoonDried Rosemary
1/2teaspoonDried Parsley
½teaspoonPaprika
Salt and Pepper to taste
½cupHeavy Cream
Instructions
- In a large bowl, mix together all the ingredients except ground chicken and oil. Mix well and add the ground chicken. Mix till just combined. Form the mixture into approximately 18 meatballs. Set aside.
Heat two tablespoons Olive Oil in a pan and add as many meatballs as will fit into the pan without overcrowding. You may have to do this in batches. On high heat, brown the meatballs on all sides and remove them on a plate.
Heat two tablespoons olive oil and a tablespoon of butter in the same pan. Add garlic and onions. Cook till the onions soften and become translucent. Add the mushrooms and cook for another 2-3 minutes.
- Stir in the flour and cook for another minute to get rid of the raw flour flavour. Slowly add the chicken broth and keep whisking continuously till the sauce thickens.
- Stir in the rosemary, parsley, paprika, salt, pepper and meatballs. Add a little more stock or water if the sauce is too thick. Simmer the meatballs for ten minutes. Stir in the heavy cream and switch off the flame. Serve hot with noodles, rice or mashed potatoes.
