Chicken meatballs with mushroom sauce

Name: Chicken meatballs with mushroom sauce
Total time: 1 h
Yield: 6
Ingredients: 4 chicken breast fillets; 1 egg; 2 yolks; 1 st. l. fat sour cream; 2 garlic cloves; 1 st. l. cornstarch; salt; freshly ground black pepper; vegetable oil; 500 g champignons; 1 large onion; 3 glasses of milk; 3 art. l. butter; 2 Art. l. torment; salt; freshly ground black pepper

Cookinero 11 November 2022

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

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

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

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

Can I use ground chicken instead of chopping the fillets for the meatballs?

Yes, ground chicken works well and saves time. Just ensure it’s finely ground for the best texture.

What can I substitute for sour cream in the meatball mixture?

Greek yogurt or crème fraîche are great alternatives for sour cream, offering a similar tang and creaminess.

How long can I store the cooked meatballs and mushroom sauce in the fridge?

Both will keep for 3–4 days in an airtight container. Reheat gently to avoid drying out the meatballs.

Can I make this dish vegetarian?

Yes! Swap chicken for mashed chickpeas or lentils in the meatballs, and use vegetable broth instead of milk in the sauce.

How can I make the mushroom sauce thicker?

Add a bit more flour (1 tsp at a time) while cooking, or simmer longer to reduce the liquid.

Can I freeze the meatballs and sauce for later?

Yes! Freeze cooked meatballs and sauce separately for up to 3 months. Thaw overnight in the fridge before reheating.

What sides pair well with this dish?

Try mashed potatoes, rice, or crusty bread to soak up the sauce. A simple green salad also balances the richness.

How can I make this recipe low-carb?

Skip the flour in the sauce (use xanthan gum as a thickener) and serve with zucchini noodles or cauliflower mash.

Can I use dried mushrooms for the sauce?

Yes, but rehydrate them in warm water first. Use the soaking liquid for extra flavor in the sauce.

How do I prevent the meatballs from falling apart while frying?

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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