Creamy Chicken Meatballs
The juiciest chicken meatballs in a tangy cream sauce
Ingredients
For the meatballs
- 650 g chicken mince
- 2 tbsp onion finely chopped
- 2 cloves of garlic, finely minced
- 1 large egg, beaten
- 3 tbsp panko or Japanese breadcrumbs
- 1/2 tsp paprika
- 1/4 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
- 1/2 tsp chilli flakes
- 2 tbsp tomato paste
- 1/2 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.