Ground Chicken Meatballs
Juicy Ground Chicken Meatballs simmered in a rich, creamy sauce! Easy to make, packed with flavor, and perfect over pasta, rice, or mashed potatoes. A cozy, delicious meal the whole family will love!
Servings: 6
Equipment
Ingredients
For the Meatballs
- 1 pound ground chicken I used ground chicken thighs
- 1 cup cooked white rice cold
- 1 large egg
- 1 small onion grated
- 1 garlic clove grated using a microplane
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup flour for dredging
- 2 tablespoons extra light oil
For the Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups low sodium chicken broth
- ¼ cup sour cream or creme fraiche
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika adjust to taste
- salt and black pepper to taste
- freshly chopped parsley for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine 1 pound ground chicken, 1 cup cooked white rice, 1 large egg, 1 small onion (grated), 1 garlic clove (grated), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until well combined.
- Form & Coat the Meatballs: Roll the mixture into 1 to 1 ¼-inch meatballs, then coat them lightly in flour, shaking off any excess.
- Cook the Meatballs: Heat a large skillet over medium heat and add 2 tablespoons extra light oil. Place the meatballs in the skillet and cook for 4 minutes on one side, then flip using tongs. Cover and cook for another 3 minutes, or until golden brown on all sides and fully cooked through. Transfer to a plate and set aside.
- Make the Sauce: In the same skillet over medium heat, melt 2 tablespoons unsalted butter, then whisk in 2 tablespoons flour. Stir continuously until the mixture turns golden. Slowly whisk in two cups of 2 cups low sodium chicken broth, stirring until the sauce begins to thicken.
- Whisk in ¼ cup sour cream, 1 teaspoon Dijon mustard, and season with ½ teaspoon smoked paprika, salt and black pepper to taste. Let the sauce simmer until it thickens enough to lightly coat meatballs.
- Return the meatballs to the pan, stirring gently to coat them in the sauce. Keep in mind the sauce will continue to thicken as it cools. Once warmed through, remove from heat and garnish with freshly chopped parsley.
Notes
- Refrigerate – Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat – Warm gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
- Freeze – The meatballs freeze well, but the sauce may separate slightly. Just whisk it back together while reheating for a smooth, creamy texture!
Nutrition
Calories: 315kcal | Carbohydrates: 21g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 287mg | Potassium: 544mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg