These Creamy Chicken Meatballs were born out of a craving I had for Ikea style meatballs and turned into something that exceeded my expectations. The chicken meatballs are succulent and full of flavour, while the creamy mushroom sauce is perfectly moreish and savoury, making for a beautiful marriage. Serve on top of mash potatoes and you have a delicious meal that’s a big hug.
Ingredients:
Chicken meatballs:
- 1kg chicken mince
- 1/2 measuring cup chopped coriander
- 1/4 measuring cup onion grated and drained
- 1 heaped tsp chicken stock cube
- 2 tsp dried parsley, smoked paprika
- 1.5 tsp garlic granules
- 1tsp black pepper, mild chilli flakes
- salt to taste
- 2 tbsp ghee or unsalted butter
Creamy mushroom sauce:
- 2 medium onions diced
- 8 cloves garlic crushed
- 10 large mushrooms diced finely
- 1tsp dried parsley
- 1/2 tsp smoked paprika
- 1/4 black pepper, garlic granules
- Salt to taste
- 300ml double cream
- 500ml chicken stock with 2 cubes
- Cornflour slurry with 1 tbsp cornflour
Method:
- Knead together all of the meatball ingredients together until they are well combined.
- Oil your hands lightly. Take a small amount of chicken mixture and roll into balls. Make sure to do this lightly and not pack the meatballs too tightly. Avoiding this will give a tender meatball.
- Heat up some oil in a pan and shallow fry the meatballs until you get some colour on the outside. Take them out and leave aside. We are not cooking them through at this point, as they will cook in the sauce later.
- To make the sauce, in the same pan, saute the onions and garlic over a medium heat until golden.
- Add the diced mushrooms and saute for 3-4 minutes.
- Put in all of the seasonings, stir well and cook for 1 minute.
- Pour in the double cream, bring to a boil and cover and simmer for 2 minutes.
- Add the stock and cornflour slurry. Bring to a boil and then cover and simmer for 5 minutes. The sauce should have a nice and creamy consistency.
- Pour the meatballs and any juices on the plate into the sauce and add a sprinkle of freshly ground black pepper. Mix thoroughly, bring to a boil, then cover and simmer for 15 minutes. Depending on the size of your meatballs, this may take longer. Ensure the meatballs are fully cooked through.
Tips:
- Roll out the meatballs with oiled hands will help it not to stick to your hands and give a smoother meatball.
- A light hand when rolling, ensuring to not pack the meatballs tightly will ensure a tender meatball.
- Make sure to taste the mushroom sauce for salt before adding any, because stock cubes can vary in their salt content. You may not need to add any salt at all.
- I like a lot of garlic in this dish, you can reduce the amount if you prefer.
- Use less oil to shallow fry the meatballs as we will be using the same oil for the sauce, so we don’t want to be left with too much oil in the sauce.