Chicken meatballs in creamy sauce
Description
The recipe won't take much time. The meatballs turn out surprisingly tender and juicy—both adults and children will enjoy them. You can vary the mince composition and the stewing sauce, but the classic version always remains a favorite. Delicious and appetizing meatballs go well with any side dish, and the thick gravy complements them perfectly. You can prepare these meatballs using any type of meat; I'm using chicken mince today. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. I'm using chicken breast, but you can use fillets from any parts of the chicken.
- 2
Step 2
Rinse the meat, pat it dry, and cut into small pieces. Transfer to the blender container.
- 3
Step 3
Grind into a minced state.
- 4
Step 4
Rinse the rice and boil it until almost done, then drain in a sieve.
- 5
Step 5
In a deep bowl, combine the minced meat and cooked rice.
- 6
Step 6
Add grated onion (on a coarse grater), crushed garlic, salt, and spices to taste.
- 7
Step 7
Mix thoroughly.
- 8
Step 8
With wet hands, shape the minced meat into balls the size of a walnut or slightly larger. I got 10 pieces. Roll them in flour.
- 9
Step 9
In a small saucepan or skillet, melt the butter.
- 10
Step 10
Add flour.
- 11
Step 11
Mix.
- 12
Step 12
Pour in the water in a thin stream and bring to a boil.
- 13
Step 13
Then add the cream, salt, and pepper. Heat and remove from the heat.
- 14
Step 14
Sear the meatballs over high heat in a heated pan with oil. I fried them in two batches, then transferred them to a small pan.
- 15
Step 15
Pour the creamy sauce over the meatballs. It will be quite liquid, but it will thicken as it continues to simmer. Cover the pan with a lid and reduce the heat to the lowest setting. Simmer for 10-15 minutes, depending on the size of the meatballs.
- 16
Step 16
Chicken meatballs in creamy sauce are ready. Serve hot.
- 17
Step 17
Serve at the table.