Here’s a classic meatball recipe with simple ingredients, my friend Karina brought this dish to a work potluck and it quickly became a favorite. Chicken meatballs that are light and flavorful simmered in a cream sauce and served over a bed of rice. The recipe entitles simple ingredients but mixed and baked together they produce a delicious flavor. The meatballs may be a little time-consuming to prepare, so I usually make a double batch and freeze the rest of the meatballs for another time. You can also easily make this ahead of time and pop it into the oven before serving.
Ingredients for meatballs
Ingredients needed to cook Rice:
Ingredients for Cream sauce:
How to make meatballs?
To make meatballs, wash and clean the vein out of the thighs. Grind chicken thighs if you have a meat grinder if not you can buy ground chicken or ask the butcher at your local store to grind it for you.
Chop your onion very finely, if you are using the meat grinder to process meat then grind the onion as well. In a large bowl combine ground meat, onion, egg, bread crumbs, heavy cream and season with salt and pepper. Mix until all ingredients are incorporated well.
In a heavy bottom pot or large pan heat oil. Your oil should be about 2 in deep.
Prepare a bowl with paper towels to absorb excess oil in fried meatballs. Using a cookie scoop, scoop the meat and drop into heated oil deep fry on all sides until cooked through. Continue until all meat is fried meatballs.
Cooking the rice
Wash rice in a strainer until clear water runs through. In a rice cooker/instant pot or regular pot cook rice with water, butter, and salt.
How to make the cream sauce for the meatballs
Chop onion and grate carrots and in a large saute pan saute. Add heavy cream and milk and season to taste with salt and pepper or your favorite all-purpose seasonings.
Add meatballs to cream and let it cook for a few minutes to absorb the cream
In a large dish with edges, spread cooked rice and top with meatballs with cream sauce.
This recipe will be delicious with this salad:
CRUNCHY GARDEN MOZZARELLA SALAD
CHICKEN MEATBALLS WITH CREAM SAUCE
Ingredients
- 2 lbs chicken thighs ground
- 1 yellow onion
- 1 large egg
- ½ cup bread crumbs
- 3 tbsp heavy cream
- ½ tablespoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups white rice washed
- 3½ cups water
- 1 tablespoon unsalted butter
- 2 teaspoon sea salt
- 1 onion
- 2-3 large carrots
- 1½ cup heavy cream
- ½ cup milk
- s&p to taste
Instructions
- To make meatballs, wash and clean the vein out of the tighs. Grind chicken thighs if you have a meat grinder if not you can buy ground chicken or ask the butcher at your local store to grind it for you.
- Chop your onion very finely, if you are using the meat grinder to process meat then grind the onion as well just cut into manageable sizes.
- In a large bowl combine ground meat, onion, egg, bread crumbs, heavy cream and season with salt and pepper. Mix until all ingredients are incorporated well.
- In a heavy bottom pot or large pan heat oil. Your oil should be about 2 in deep.
- Prepare a bowl with paper towels to absorb excess oil in fried meatballs. Using a cookie scoop, scoop the meat and drop into heated oil deep fry on all sides until cooked through. Continue until all meat is fried meatballs.
- Wash rice in a strainer until clear water runs through. In a rice cooker/instant pot or regular pot cook rice with water, butter, and salt.
- To make cream sauce chop onion and grate carrots and in a large saute pan saute. Add heavy cream and milk and season to taste with salt and pepper or your favorite all-purpose seasonings.
- Add meatballs to cream and let it cook for a few minutes to absorb the cream
- In a large dish with edges, spread cooked rice and top with meatballs with cream sauce.
- Enjoy!
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