Chicken meatballs with sauce
5 servings
60 minutes
Chicken meatballs in sauce are a cozy dish of European cuisine that captivates with its tender taste and soft texture. Historically, such meatballs were prepared in many countries, turning simple ingredients into a masterpiece of home comfort. Their base is chicken fillet, which adds lightness and juiciness, while the creamy sauce adds tenderness and richness. Baked in the oven, they retain their structure, and the aroma of garlic and spices makes them especially appetizing. Served hot and covered with silky creamy sauce that perfectly complements the flavor. These meatballs pair excellently with mashed potatoes or rice, making them a great choice for a family dinner. This simple yet exquisite dish can bring warmth and comfort to anyone who tries it.
1
Pass the chicken fillet through a meat grinder along with garlic. Mix the minced meat with eggs, milk (180 ml), breadcrumbs, and spices (salt, pepper). Stir everything until a homogeneous mass.
- Chicken fillet: 1 kg
- Garlic: 2 cloves
- Chicken egg: 2 pieces
- Milk: 360 ml
- Breadcrumbs: 1 glass
- Salt: to taste
2
We form small meatballs from the minced meat (using tablespoons if needed) and place them on a parchment-lined baking sheet.
- Chicken fillet: 1 kg
3
Send to a preheated oven at 220 degrees for 15-20 minutes, until cooked.
4
While the meatballs are being prepared, we make the sauce. In a small saucepan, melt the butter; once melted, add the flour. Cook this on low heat for 2-3 minutes (the flour should not turn brown, so stir constantly). Gradually pour in the milk while stirring well, then add warmed broth as well (I made broth from a 'bone' bouillon cube; you can choose your own). Cook until the sauce thickens (it should be about the consistency of sour cream).
- Butter: 75 g
- Wheat flour: 50 g
- Milk: 360 ml
- Meat broth: 600 ml
- Salt: to taste
5
Place the meatballs and pour hot sauce on top, and they can be served.
- Chicken fillet: 1 kg