Dinner: Chicken Meatballs in a Cream Sauce Recipe – Natasha’s Kitchen

(upbeat music) – Hey everyone, it’s Natasha
of NatashasKitchen.com and I have a really good
dinner idea for you. It’s chicken meatballs that
are juicy, tender, plump in a fantastic cream sauce. This recipe is so easy and it’s perfect for a busy weeknight. We start with the
meatballs and you basically just put all the ingredients into a bowl and stir it together. So I’ve got one pound of ground chicken and I’m using ground chicken thighs. Add one cup of cooked white rice, along with one large egg. Half of a medium grated onion, and I grate it right into the bowl to save myself some dishes. Then add one pressed garlic clove and season it with half a teaspoon of salt and a quarter teaspoon of pepper. After you’ve mixed it all up, we’re gonna make the meatballs, and I use an ice cream scoop
to keep my hands clean. Dredge your meatballs in flour, then pat them into about one
to one and a half inch balls, dusting off the excess flour. Then put them on a
lightly floured surface. Heat a large pan over a medium heat and add a couple of tablespoons of oil. Once the oil is hot,
transfer the meatballs into the skillet. Saute uncovered for four minutes. Flip your meatballs
over, then cover and cook another three minutes. They’re done when they’re cooked through and golden brown on all sides. Transfer your meatballs
to a separate plate and in the same pan, no need to wash it, melt two tablespoons of butter. Sprinkle the top with
two tablespoons of flour and continue whisking until it’s golden. It takes about a minute. Now stir in two cups of
low sodium chicken broth and continue whisking
until it starts to thicken. Finish off the sauce with a
quarter cup of sour cream, and you can also use heavy cream if you don’t have sour cream, and whisk until smooth. Season the sauce to taste. I add in half a teaspoon of paprika, half a teaspoon of salt and
a pinch of black pepper. Let the sauce simmer for a bit, until it’s thick enough to
lightly coat a meatball. Return the meatballs back to the pan and then turn them to coat
them in that yummy sauce. They’re ready to serve just as soon as they’re warmed through. Alright, now the taste test, and you know, these are so
good over mashed potatoes or noodles, but I can’t wait. Still hot, but I’m gonna eat one. Yum yum. And of course, some extra sauce. Okay, here we go. Looks juicy. They’re so tender and
absolutely delicious. That sauce has so much flavor in it. You guys are gonna love this recipe. If you guys like this video,
give me thumbs up below and if you have a future video request I’d love to hear from
you in a comment below and thanks for subscribing
to our YouTube channel. (upbeat music)

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