Chicken meatballs with cream sauce
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 large egg
- salt and pepper to taste
- 2 tbsp butter
- 2 tbsp flour
- for the sauce
- 1 small onion grated
- 2 cups reduced sodium chicken broth
- 1 garlic clove pressed
- freshly chopped parsley for garnish
- 1 cup cooked white rice cooled to room temp or colder
- 2 tbsp oil (i used extra light olive oil)
- 1 - 1 1/4 lb ground chicken (or turkey)
- 1/2 spsalt (i used sea salt)
- 1/4 sppepper
- 1/2 upflour for dredging
- 1/4 upsour cream (or greek yogurt)
- 1/2 o1 tsp paprika
- Carbohydrate 91.8654749841601 g
- Cholesterol 272.506250026162 mg
- Fat 28.4805625098698 g
- Fiber 1.1900000333786 g
- Protein 19.1155875001034 g
- Saturated Fat 16.2688100062507 g
- Serving Size 1 1 (871g)
- Sodium 1418.72057298676 mg
- Sugar 90.6754749507815 g
- Trans Fat 2.53367250069092 g
- Calories 700 calories
In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, ½ tsp salt and ¼ tsp pepper. Mix well. Roll the meat into 1 to 1¼" balls, then roll the balls in flour, dusting off excess. Heat a large skillet over medium heat and add 2 Tbsp hot oil. Transfers the meatballs into the skillet and saute 4 minutes on the first side, then flip them over with tongs, cover 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 2 Tbsp butter then whisk in 2 Tbsp flour and continue mixing until golden in color. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add ¼ cup sour cream and season to taste. I added: ½ tsp paprika, ½ tsp sea salt ? tsp black pepper. 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 warm
