CHICKEN MEATBALLS WITH CREAM SAUCE
Looking for a Chicken dinner that tastes even better when reheated?? These Chicken Meatballs with Cream Sauce are light and flavorful, simmered in a cream sauce and served over a bed of rice.
Equipment
- 1 Heavy bottom deep skillet
- 1 oven safe casserole dish
- 1 Chopping board
- 1 Sharp Knife
- 1 meat grinder
- 1 box grater
Ingredients
Chicken Meatballs:
- 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
Cooked White Rice:
- 2 cups white rice washed
- 3½ cups water
- 1 tablespoon unsalted butter
- 2 teaspoon sea salt
Cream Sauce for Meatballs:
- 1 onion
- 2-3 large carrots
- 1½ cup heavy cream
- ½ cup milk
- s&p to taste
Instructions
- To make meatballs, 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. Grate 1 onion on the pokey side of your box grater, if you are using the meat grinder to process meat then grind the onion as well.
- Then in a large bowl combine 2lbs of ground chicken, 1 grated onion, 2 eggs, ½ cup bread crumbs, 3 tablespoon heavy cream, and season with 1 teaspoon salt and ¼ teaspoon ground black pepper. Mix until all ingredients are incorporated well.
- Preheat a heavy bottom pot or large pan with at least 2 inches of high-heat oil such as peanut oil or avocado oil. Then once the oil has reached 300-325F use a cookie scoop and scoop the meatball mixture and release it into the hot oil. Flip once you can see golden brown along the edge of the meatball about 5 -7 minutes and fry the other side. Once golden all around remove from oil and place into a paper towel-lined bowl or container. Repeat until all meat has been fried into meatballs.
- Wash 2 cups of white rice, in a strainer until clear water runs through. In a rice cooker/instant pot or regular pot cook the 2 cups of washed rice with 3 ½ cups of water, 1 tablespoon of unsalted butter, and 1 teaspoon of sea salt.
- On a cutting board with a sharp knife finely chop 1 onion and grate 2 large carrots. Next, preheat a large skillet on medium heat and add in the onions and carrots sautee until fragrant and softened. Then add 1 ½ cups of heavy cream and ½ cup of whole milk and season to taste with salt and pepper or your favorite all-purpose seasonings.
- Let the cream sauce come to a simmer and then add in the fried chicken meatballs and let the meatballs absorb the cream sauce. Continue to Simmer for about 5 minutes.
- In a large oven-safe dish with edges, spread cooked rice evenly on the bottom then top with the meatballs and cream sauce. Cover with foil and bake in a preheated oven at 350F for 15-20 minutes.
- Remove the dish from the oven and remove the foil. Garnish with freshly chopped dill and serve with either our Crunchy Garden Mozzarella salad or Creamy Crunch Coleslaw.
Notes
Recipe Substitutions and Variations:
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- Chicken- For a lean option feel free to substitute turkey instead of chicken. Also, feel free to use chicken thighs or breast or a mix of both.
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- Cooked Rice- I have also served these chicken meatballs over mashed potatoes, and with pasta. Feel free to use a carb of your choice.
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- Heavy cream- Can be substituted with half and half for more of a lean option.