Chicken Meatballs in a Cream Sauce

This chicken meatballs in a cream sauce by Natashas Kitchen is going to be your favorite dinner meal. Soft and juicy meatballs are cooked in a thick and flavorful sauce, making a delicious and comforting dish at home. I always thought chicken meatballs were dry and tough, but I realized I was wrong when I made this recipe at home. This is surely one of my favorite chicken recipes.

RELATED: Creamy Garlic Mushroom Sauce

It is so easy to prepare and ready in just 40 minutes. If you have a busy week ahead, this is one of the great meal choices as it reheats well. Another thing I like about this recipe is that you can serve it over noodles, mashed potatoes, or rice. I highly recommend you try this at home. If you are looking for more chicken recipes, try these Easy Coke Chicken Wings or Chicken Stuffed Cabbage Roll.

Easy Creamy Chicken Meatballs Ingredients

For the chicken meatballs:

• 1 1/4 lb ground chicken
• 1 cup of cooked white rice (cooled to room temp)
• 1 large egg
• 1 small onion (grated)
• 1 garlic clove (pressed)
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/2 cup of flour
• 2 tablespoons of oil

For the sauce:

• 2 tablespoons of butter
• 2 tablespoons of flour
• 2 cups of reduced-sodium chicken broth
• 1/4 cup of sour cream (or Greek yogurt)
• 1/2 to 1 teaspoon of paprika
• salt and pepper to taste
• freshly chopped parsley

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How to Make Chicken Meatballs in a Cream Sauce

Step 1:

In a large mixing bowl, combine all the meatball ingredients except for the flour and oil.

Step 2:

Roll the meat mixture into 1 to 1 1/4″ balls, then roll each one onto the flour. Dust off excess and place on a plate.

Step 3:

Place a large skillet over medium heat and add 2 tablespoons of oil. Once hot, add the meatballs and cook for about 4 minutes. Flip them over and cook the other side for 3 minutes, or until golden brown on all sides and cooked through. Transfer to a plate.

Step 4:

In the same pan over medium heat, melt 2 tablespoons of butter. Once melted, whisk in 2 tablespoons of flour. Continue whisking until golden.

Step 5:

Whisk in 2 cups of broth and stir until it thickens. Next, add the sour cream and season to taste.

Step 6:

Let it come to a simmer, then stir until it thickens. Mix in the meatballs and stir to coat. Take note that the sauce will thicken more as it cools. Once warmed up, turn off the heat, transfer to your serving plate, and garnish with fresh parsley or dill. Serve while warm.

Chicken Meatballs in a Cream Sauce