Chicken meatballs in a creamy cheese sauce. Awesome chicken meatballs in a creamy sauce

Rinse chicken fillet, dry thoroughly, remove films, etc. Cut into small pieces and then punch in a blender.

With wet hands, shape the chicken meatballs and place them on a cutting board.

TIP #1: The size of the meatballs depends on your taste preferences. Most often, I cook mini meatballs with a diameter of about 1 cm, so they are more liked by all members of our family, especially the child. By the way, such meatballs are eaten much faster than usual ones.

TIP #2: if you are preparing chicken meatballs for future use, then at this stage they need to be sent to the freezer on the board until completely frozen. And after they freeze, just put the meatballs in a bag.

Heat up the pan well. If necessary, add vegetable oil (you can not add oil at all, but fry the meatballs in a well-heated ceramic pan). Fry chicken meatballs on both sides over high heat until half cooked, about 3-5 minutes.

Prepare bechamel sauce. Melt the butter in a frying pan (set aside a small piece of butter, you will need it a little later), add flour, mix well and fry the flour in butter for about 1 minute. While stirring vigorously, add milk in small portions. Add salt, pepper, stir and bring the sauce to a boil. Reduce the fire, add the fried meatballs, mix.

Simmer chicken meatballs in a creamy sauce over (!) low heat for 10 minutes. Turn off the fire, add the remaining butter, mix, cover the saucepan with a lid and let the meatballs "reach" for about 10 minutes.

Serve the chicken meatballs hot with your favorite side dishes and drizzle generously with the creamy sauce.

Enjoy your meal! Eat with pleasure!

To cook chicken meatballs in a creamy sauce, you will need

for 4-6 servings):

850 g chicken breast fillet;

1 medium raw potato;

2-3 cloves of garlic;

1 st. l. vegetable oil optional

salt, ground black pepper - to taste.

For cream sauce:

350 g milk or low-fat cream;

20 g butter; 2 tbsp. l. flour without top salt, ground black pepper - to taste.

Rinse chicken fillet, dry thoroughly, remove films, etc. Cut into small pieces and then punch in a blender.

With wet hands, shape the chicken meatballs and place them on a cutting board.

TIP #1: The size of the meatballs depends on your taste preference. Most often, I cook mini meatballs with a diameter of about 1 cm, so they are more liked by all members of our family, especially the child. By the way, such meatballs are eaten much faster than usual ones.

TIP #2: If you are making chicken meatballs ahead of time, at this stage they should be sent to the freezer on a board until completely frozen. And after they freeze, just put the meatballs in a bag.

Heat up the pan well. If necessary, add vegetable oil, you can not add oil at all, but fry the meatballs in a well-heated ceramic frying pan). Fry chicken meatballs on both sides over high heat until half cooked, about 3-5 minutes.

Prepare the bechamel sauce. Melt the butter in a frying pan, set aside a small piece of butter, you will need it a little later), add flour, mix well and fry the flour in butter for about 1 minute. While stirring vigorously, add milk in small portions. Add salt, pepper, stir and bring the sauce to a boil. Reduce the fire, add the fried meatballs, mix.

Stew chicken meatballs in a creamy sauce on!) Slow heat for 10 minutes. Turn off the fire, add the remaining butter, mix, cover the saucepan with a lid and let the meatballs “reach” for about 10 more minutes.

Serve the chicken meatballs hot with your favorite side dishes and drizzle generously with the creamy sauce.

Enjoy your meal! Eat with pleasure!

Meatballs quite common dish. It came to us thanks to the Balkan and Austrian cuisine, and meatballs take their origins from the Turkic people (Hungarians and Bashkirs), who once immigrated from the Urals to Europe. Today, each national cuisine has its own recipe for meatballs. Usually they are prepared with the addition of cereals. But, there are recipes without cereals, but with the addition of various vegetables. Meatballs are prepared, both from minced meat and ground. Chopped meatballs are distinguished by their juiciness and heterogeneity.
Ingredients:
chicken fillet - 700 g (3 large fillets);
egg - 1 pc.;
onions - 1 large onion or 2 small ones;
cream or fat homemade sour cream - 300 ml;
hard cheese - 150 g;
salt, black pepper.

Cooking:

Prepare all food and utensils.


Wash the chicken fillet and chop finely. To make it easier to cut, you can pre-freeze a bit. First, cut the fillet lengthwise into strips, and then cut them into small pieces. The result is a coarse-grained minced chicken fillet. Onions must be peeled, washed and also cut into small pieces. Break the egg into minced meat, add ground black pepper and salt to taste.


Grease a baking dish lightly with cream. Form meatballs from chopped minced meat. To do this, take a part of the minced meat with a tablespoon, put it on the palm of your hand and quickly transfer the minced meat from palm to palm so that it becomes denser and the meatballs do not fall apart during baking. To facilitate the task, we recommend thoroughly moistening your hands with water before dressing the meatballs.

Then the meatballs should be put in a bowl at a distance of 1 cm. If there is not enough cream, then you can put it more densely.



Put the dishes with the meatballs into the preheated oven and bake for 15 minutes.


Now you need to get the meatballs again and pour them with cream, sprinkle with grated cheese on a coarse grater. Place the dish back in the oven for 15 minutes.



Ready-made meatballs are great with vegetables and rice garnish. A plate with a dish can be decorated with parsley leaves or finely chopped herbs.


Enjoy your meal!

Similar dishes:

Soup with fish meatballs Pumpkin soup with meatballs

Chicken meatballs in - a dish that will certainly decorate your table. The meat turns out to be very juicy, tender, and the delicate aroma will not leave anyone indifferent. Serve them with any side dish and fresh vegetables.

Chicken meatballs in a creamy sauce in the oven

Ingredients:

  • fresh chicken fillet - 500 g;
  • onion - 1 pc.;
  • cow's milk - 0.5 tbsp.;
  • white bread - 1 slice;

For sauce:

  • cream - 500 ml;
  • spices;
  • cheese - 300 g;
  • garlic - 3 cloves;
  • fresh greens.

Cooking

The recipe for making a creamy sauce for meatballs is quite simple. To do this, peel the garlic cloves, chop them finely and mix with grated cheese and chopped herbs. After that, pour in the cream, throw in the spices and mix well.

Soak a slice of bread in milk. We clean the onion and finely chop it, and twist the chicken fillet through a meat grinder. Now we combine the meat with onions, bread and season the minced meat with spices. We form small balls with our hands and put them in a mold. We bake at a temperature of 180 degrees, and then pour the chicken meatballs with creamy sauce and send the dish for another 20 minutes in the oven.

Ingredients:

  • minced chicken - 300 g;
  • milk - 100 ml;
  • onion - 1 pc.;
  • flour - for breading;
  • egg - 1 pc.;
  • white bread - 3 slices;
  • spices.

For sauce:

  • cream - 450 ml;
  • cheese - 150 g;
  • carrots - 1 pc.;
  • garlic - 1 clove;
  • fresh herbs - 50 g.

Cooking

Grind the chicken fillet in a blender. We clean the vegetables, rinse and rub on a coarse grater. We remove the carrots to the side for now, and combine the onion with minced meat. Add spices to taste and add the beaten egg. We soak the pieces of white bread in milk and send to the rest of the ingredients, squeezing a little with our hands. From sculpt balls of cooked minced meat, roll in flour and put the meatballs in a mold, previously smeared with vegetable oil. We bake all 15 minutes at a temperature of 180 degrees. Without wasting time, we prepare the sauce: we rub the cheese on a fine grater, and chop the peeled garlic cloves and herbs with a knife. Pour cream into a cup, add carrots, herbs and garlic. Then add cheese and mix thoroughly. Now we take out the form from the oven and pour the sauce over each ball. We send the form back and detect for about 40 minutes. Boiled buckwheat, potatoes or pasta are perfect for a side dish.

Meatballs are a simple dish, but very satisfying and tasty. How to cook chicken meatballs, read below.

Chicken meatballs in a creamy sauce - a recipe in a slow cooker

Ingredients:

  • chicken fillet - 700 g;
  • carrots - 200 g;
  • onion - 150 g;
  • semolina - 3 tbsp. spoons;
  • eggs - 1 pc.;
  • cream 20% fat - 200 ml;
  • salt;
  • ground black pepper.

Cooking

Twist the chicken fillet and half of the onion in a meat grinder. Beat in the egg and add seasoning to taste. Minced meat comes out quite liquid, so add semolina for density. Mix well, form meatballs and send them to a multicooker, pre-lubricated with oil. In the “Baking” mode, we withstand 10 minutes on one side, and then carefully turn over and cook the same amount more. Then carefully remove the meatballs, put the chopped onions and carrots into the bowl and fry for 10 minutes, stirring the vegetables from time to time. Now we put meatballs on top of them, pour it all with cream. Add salt to taste, if necessary, and cook for 30 minutes in the “Extinguishing” mode. This recipe can be slightly modified to make the dish more dietary. Then meatballs and vegetables do not need to be pre-fried. Just put the prepared onions and carrots in the slow cooker, place the raw blanks on top, pour the cream and cook the chicken meatballs in the creamy sauce in the slow cooker in the "Stew" mode for 60 minutes.

Chicken meatballs in creamy tomato sauce

Ingredients:

  • minced chicken - 1 kg;
  • eggs - 1 pc.;
  • - 1 glass;
  • carrots - 200 g;
  • onion - 150 g;
  • flour - 30 g
  • cream - 100 ml;
  • - 40 g;
  • salt;
  • spices;
  • greens.

Cooking

We combine boiled rice with minced meat, drive in an egg, add salt and put spices. We form meatballs and fry them until golden brown in oil. Chop onions and carrots. Separately, heat the oil, pour flour into it and stir well. Fry it until golden brown. Sauté the onion until translucent, add the carrots and cook until soft. We dilute the tomato paste in 100 ml of water, pour it into the pan, add the cream and let the sauce boil. We spread the fried meatballs in a deep frying pan and pour them with the resulting sauce. If it came out too thick, you can add boiled water. Stew meatballs for 15 minutes, and then crush with chopped herbs.

Chicken meatballs in creamy mushroom sauce

Ingredients:

For meatballs:

  • minced chicken meat - 700 g;
  • zucchini - 1 pc.;
  • tomato - 1 pc.;
  • garlic - 1 clove;
  • salt;
  • spices.

For sauce:

  • onion - 120 g;
  • champignons - 200 g;
  • cream - 200 ml;
  • salt;
  • pepper mixture.

Cooking

Put the minced meat in a bowl, three zucchini on a grater. Chop the garlic clove and tomato finely. Salt, add spices and mix well. We form meatballs and fry them until golden brown. Now proceed to the sauce: fry the finely chopped onion until transparent. Add sliced ​​onion to it and fry for about 5 minutes. Pour in the cream and bring to a boil. Salt and pepper to taste. That's it, the sauce is ready. If the cream is low-fat, then it is better to add 1 tablespoon of flour to thicken the sauce. We spread the meatballs in a mold, place the sauce with mushrooms on top of them and put in the oven. Bake at 190 degrees for 30 minutes.

Ingredients:

Cooking

We combine minced chicken, boiled rice, egg, chopped onion, garlic, salt and spices. Mix everything well and make small meatballs. Fry them in a hot pan until golden brown. For the sauce in another pan, heat the vegetable oil and pass the flour on it for about 2 minutes, stirring occasionally. Slowly add the broth and stir. Then add the cream and boil the sauce for about 2 minutes. We fill them with our blanks and stew chicken meatballs in a creamy sauce in a pan for about a quarter of an hour. Bon appetit everyone!

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