Creamy Chicken Meatballs – the name is self explanatory isn’t it? Yet it only partially reveals how succulent, velvety and surprisingly flavour- laden this dish is. All it requires is a few, humble ingredients, but in the gentle heat of the pan they’re coaxed to bloom, and give-up their essences, which come together to make magic in the dish.
How to make soft and juicy chicken meatballs
Ground chicken or minced chicken, is notorious for turning chewy and dry. So here are a few tips to ensure that your chicken meatballs stay fluffy, light and moist. The name Creamy Chicken Meatballs also implies that the meatballs on their own, without the sauce, should be tender and lush.
- To make Creamy Chicken Meatballs, use minced chicken thighs if possible. Thighs have more fat than breast meat and don’t dry out. You can even toss boneless thighs in the processor and give them a quick whirr.
- Sear and lightly brown the meatballs on a low-medium flame for just a few seconds on each side before you add them to the sauce. Do not boil them, chicken cooks really quickly. A gentle simmer for 5-7 minutes is enough to cook them through.
- Add an egg to the meatball mixture to bind and keep them silky soft.
- DO NOT overmix the meatball mixture and use a light touch (just your fingers, not your palms). This keeps them tender and juicy. A heavy hand will result in dense, stodgy meatballs.
Follow these simple tips and you will realise that chicken meatballs can be just as luscious as their red meat counterparts.
A flavourful yet gentle sauce
The meatballs sit, partially submerged in a luxuriously savoury sauce that’s kissed with gentle heat from a few chilli flakes and tang from tomato paste . Garlic sauteed in a little knob of butter brings a rich warmth and dried or oregano accentuates the umami of the chicken. Together they make delicious harmony in the sauce. These are all common, easily available and hence my Creamy Chicken Meatballs can be cooked without any planning. I say this because it’s my go-to when I cannot be bothered to plan a meal but I want something tasty that hits the spot. Cook the sauce on low heat. This helps the ingredients slowly release their flavours without getting burnt. Also because this is a mellow dish, and all the flavour notes must slide softly into the cream. Once the sauce is gently simmering, drop the browned orbs of chicken into the sauce, cook for 5 minutes till they’re done and turn off the heat. Eat this on its own, (like me), spoon it over steamed rice, serve it with a piece of toasted sourdough or toss some spaghetti in it; however you eat it, it will leave you with a sense of calm, delicious satisfaction.
Creamy Chicken Meatballs
Ingredients
For the meatballs
- 650 gm chicken mince
- 2 tbsp onion finely chopped
- 2 cloves of garlic, finely minced
- 1 large egg, beaten
- 3 tbsp panko or Japanese breadcrumbs
- ½ tsp paprika
- ¼ tsp dried oregano
- 3 tbsp Parmesan or any hard cheese of your choice, grated
- Salt
- 2 tbsp olive oil to fry the meatballs
For the cream sauce
- 3 cloves of garlic, chopped
- ½ tsp chilli flakes
- 2 tbsp tomato paste
- ½ tsp dried oregano
- 2 tbsp butter
- 200 ml chicken stock or you can dissolve a stock cube in 200ml water
- 200 ml light cream
- Salt
- A few basil or mint leaves to garnish
Instructions
- To make the meatballs, mix all the ingredients in a bowl, with a light hand until just combined, and shape into slightly larger than walnut-sized meatballs.
- Heat the oil on a medium flam till hot but not smoking, add a few meatballs to the pan, leaving adequate space between them and sear, turning them every few seconds till they are lightly browned on all sides. Set aside and sear the remaining meatballs the same way.
- Add butter to the same pan, turn the heat low and add the garlic. chilli flakes and oregano. Cook for a couple of seconds.
- Put in the tomato paste and mix well. Add the chicken stock and stir to dissolve the tomato paste. Cook for 3-4 min till the sauce is not runny and a little reduced
- Pour in the cream and gently mix. Check the seasoning and add salt if required (chicken cubes can be quite salty). Simmer for a couple of minutes.
- Add the meatballs and any juices that may have collected on the plate. Let the meatballs simmer in the sauce for 5-7 mins till they're no longer pink inside. Take the pan off the heat, sprinkle fresh basil or mint leaves over and serve warm.
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