Chicken meatballs with mushrooms in cream
4 servings
50 minutes
Chicken meatballs with mushrooms in cream are the embodiment of the coziness of European cuisine. Tender meatballs made from chicken mince, infused with the aromas of dried garlic and black pepper, create the perfect texture. Mushrooms sautéed with onions to golden softness add depth of flavor. Baking in cream makes the dish rich and tender, turning each serving into a gastronomic delight. This dish pairs perfectly with mashed potatoes or a fresh baguette that absorbs the thick creamy sauce. It embodies rustic simplicity and sophistication at the same time – such food warms and delights at any time of year. Garnished with parsley, it gains a fresh herbal note, completing the harmony of flavor nuances.
1
Add salt to the chicken mince to taste.
- Salt: to taste
2
Pepper.
- Ground black pepper: to taste
3
Add ground dried garlic. Mix the minced meat thoroughly.
- Garlic powder: to taste
4
Form meatballs the size of a walnut from the minced meat and lightly fry them in vegetable oil on both sides.
- Ground chicken: 500 g
- Vegetable oil: 20 ml
5
Place the meatballs in a baking dish.
6
Chop the mushrooms into small cubes and place them in the pan.
- Button mushrooms: 300 g
7
Fry together with finely chopped onion until soft.
- Button mushrooms: 300 g
8
Place the mushrooms as the second layer on the meatballs.
9
Pour in one cup of cream. The thicker the cream, the better.
- Cream 23%: 1 glass
10
Cover the dish with foil and bake in the oven for 40 minutes at 180 degrees.
11
Serve with finely chopped parsley.
- Parsley: 1 bunch