Chicken Meatballs in a Cream Sauce
Juicy chicken meatballs dredged in flour, pan-seared, and finished in a creamy chicken broth sauce with sour cream.
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Natashas Kitchen- •1 lb Ground chicken thighsground chicken
- •1 cup Cooked white rice
- •1 Egglarge
- •1/2 medium Oniongrated
- •1 Garlic clovepressed
- •1/2 tsp Saltfor meatballs
- •1/4 tsp Black pepperfor meatballs
- •All-purpose flourfor dredging meatballs, plus 2 tbsp for sauce
- •2 tbsp Oilfor sautéing
- •2 tbsp Butter
- •2 tbsp All-purpose flourfor thickening sauce
- •2 cups Low sodium chicken broth
- •1/4 cup Sour creamor substitute heavy cream
- •Heavy cream(optional)optional substitute for sour cream
- •1/2 tsp Paprika(optional)to taste (added in video)
- •1/2 tsp Salt(optional)to taste for sauce (added in video)
- •Black pepper(optional)pinch, to taste for sauce
- 1
In a bowl, combine ground chicken, cooked white rice, egg, grated onion, pressed garlic, salt, and black pepper. Mix until well combined.
3 min
- 2
Scoop mixture and form meatballs about 1 to 1 1/2 inches wide. Dredge in flour, dusting off excess, and place on a lightly floured surface.
4 min
- 3
Heat a large pan over medium heat and add oil. Add meatballs and sauté uncovered for 4 minutes.
4 min
- 4
Flip meatballs, cover, and cook 3 minutes more, until cooked through and golden brown. Transfer meatballs to a plate.
3 min
- 5
In the same pan, melt butter. Whisk in flour and cook about 1 minute until golden.
1 min
- 6
Whisk in chicken broth and cook, whisking, until the sauce thickens.
3 min
- 7
Whisk in sour cream (or heavy cream) until smooth. Season to taste with paprika, salt, and black pepper. Simmer until thick enough to lightly coat a meatball.
3 min
- 8
Return meatballs to the pan and turn to coat in the sauce. Warm through and serve (great over mashed potatoes or noodles).
2 min
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