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Chicken meatballs with mushroom sauce

Author
Cookinero 11 Nov 2022
18130
Chicken meatballs with mushroom sauce

On the Internet, you will find a lot of minced chicken recipes. This is a mockery, not recipes - after all, cue balls are named so because the meat needs to be beaten, and not scrolled!

How to cook Chicken meatballs with mushroom sauce

Step 1

Chicken meatballs with mushroom sauce

For meatballs, beat the chicken fillet with a hammer until minced or chop with a heavy chef's knife as finely as possible.

Step 2

Chicken meatballs with mushroom sauce

Crush, peel and chop the garlic. Mix chopped fillet with garlic and starch, salt and pepper.

Step 3

Beat the egg with yolks and sour cream, add to the minced meat and knead thoroughly. Place in refrigerator for 30 minutes.

Step 4

Finely chop the mushrooms for the sauce and finely chop the onion. Melt the butter in a heavy bottomed saucepan, add the onion and sauté over medium heat for 5 minutes. Add mushrooms, increase heat to high, cook 5 minutes.

Step 5

Chicken meatballs with mushroom sauce

Sprinkle the mushrooms with onions with flour, mix, simmer for 2 minutes. Pour in the milk, stir thoroughly, simmer until thickened, 3-4 minutes.

Step 6

From minced meat, lubricating your hands with oil, blind small round meatballs. Fry them in a pan on both sides, 4-5 minutes each. Serve with sauce.

Chicken meatballs with mushroom sauce - FAQ About Ingredients, Baking Time and Storage

Yes, ground chicken works well and saves time. Just ensure it’s finely ground for the best texture.
Greek yogurt or crème fraîche are great alternatives for sour cream, offering a similar tang and creaminess.
Both will keep for 3–4 days in an airtight container. Reheat gently to avoid drying out the meatballs.
Yes! Swap chicken for mashed chickpeas or lentils in the meatballs, and use vegetable broth instead of milk in the sauce.
Add a bit more flour (1 tsp at a time) while cooking, or simmer longer to reduce the liquid.
Yes! Freeze cooked meatballs and sauce separately for up to 3 months. Thaw overnight in the fridge before reheating.
Try mashed potatoes, rice, or crusty bread to soak up the sauce. A simple green salad also balances the richness.
Skip the flour in the sauce (use xanthan gum as a thickener) and serve with zucchini noodles or cauliflower mash.
Yes, but rehydrate them in warm water first. Use the soaking liquid for extra flavor in the sauce.
Chill the mixture longer (up to 1 hour) to firm it up, and avoid overcrowding the pan to ensure even cooking.

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