CREAMY CHEESY CHICKEN MEATBALL RECIPE
This Chicken Meatball recipe is super easy and outrageously good! Juicy, tender and full of flavor meatballs are baked and then tossed in a rich, creamy and cheesy sauce. These meatballs go so well with mashed potatoes, pasta or steamed rice. They are going to become your family favorite! Low-carb and gluten free!
Servings: 4
Equipment
Ingredients
- FOR THE MEATBALLS
- Chicken thighs/ fillets boneless and skinless- 600 gm / 1.3 lbs
- Garlic cloves -3
- Medium carrot chopped-1
- Milk- 3 tbsp.
- Onion chopped-1
- Egg- 1
- Salt- to taste
- Black pepper- to taste
- Nutmeg- 1/4 tsp.
- Unsalted butter melted-1 tbsp.
FOR THE CREAM CHEESE SAUCE
- Heavy cream- 1 cup
- Water- 1/2 cup
- Cheddar cheese fresh grated- 1/2 cup
- Pepper Jack cheese grated- 1/2 cup
- Dijon mustard- 2 tsp.
- Nutmeg- 1/ 5 tsp.
- Rosemary springs- as needed
- Salt - as needed
Instructions
- Cut chicken thighs/ fillets into chunks, chop carrot and onion.
- Grind the chicken pieces , carrot, onion and garlic in a food processor with the meat grinder attachment. If you don't have a meat grinder, use a sharp knife to chop the chicken, grate carrot, chop onion and mince garlic.
- Season the mixture with salt and black pepper. Add egg and milk and mix well.
- Preheat the oven to 400 F/ 205 C.
- Add 1 tbsp. of melted butter to the iron skillet.
- Using a meat baller/ice cream scoop, form about 15-20 balls. I recommend to use a meat baller or an ice scream scoop because meatballs will have the same size and be cooked more evenly.
- Transfer the meatballs to the baking skillet and bake 25-30 minutes.
- In the meantime, heat cream and water in a small saucepan. Once the cream is hot, add the grated cheeses and stir in Dijon mustard. Season with salt, nutmeg and pepper, add rosemary springs. Cook 1-2 minutes or until cheeses are melted.
- Once meatballs are cooked, remove from the oven and pour the creamy cheesy sauce over them.
- Serve with mashed potatoes or noodles.
Nutrition
Serving: 100gm | Calories: 146kcal | Carbohydrates: 2g | Protein: 17.1g | Fat: 7.3g