Dinner: Chicken Meatballs in a Cream Sauce Recipe - Natasha's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are a healthier alternative.

In a bowl, combine 1 pound of ground chicken thighs, 1 cup of cooked white rice, 1 large egg, 1/2 medium grated onion, and 1 pressed garlic clove.

Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and mix well.

Using an ice cream scoop, form the mixture into 1 to 1.5 inch meatballs and dredge them in flour, patting off the excess flour.

Heat a large pan over medium heat and add a couple of tablespoons of olive oil.

Transfer the meatballs into the skillet and sauté uncovered for 4 minutes.

Flip the meatballs over, cover, and cook for another 3 minutes until golden brown and cooked through.

Transfer the meatballs to a separate plate and in the same pan, melt 2 tablespoons of butter.

Sprinkle 2 tablespoons of flour over the melted butter and whisk until golden, about 1 minute.

Stir in 2 cups of low sodium chicken broth and continue whisking until the sauce thickens.

Add 1/4 cup of sour cream (or heavy cream) and whisk until smooth.

Season the sauce with 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and a pinch of black pepper.

Let the sauce simmer until thick enough to coat a meatball.

Return the meatballs to the pan and turn to coat them in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens