Chicken Meatballs in Creamy Mushroom Sauce
Chicken mince meatballs seasoned with oregano, paprika, garlic and parmesan, browned then simmered in a creamy mushroom sauce. Serve over noodles, rice or mash.
Creamy Mushroom Sauce
Directions
Heat two tablespoons olive oil and a tablespoon of butter in the same pan.
Add garlic and onions. Cook till the onions soften and become translucent.
Add the mushrooms and cook for another 2-3 minutes.
Stir in the flour and cook for another minute to get rid of the raw flour flavour.
Slowly add the chicken broth and keep whisking continuously till the sauce thickens.
Stir in the rosemary, parsley, paprika, salt, pepper.
Add a little more stock or water if the sauce is too thick.
Directions
In a large bowl, mix together all the ingredients except ground chicken and oil. Mix well and add the ground chicken. Mix till just combined. Form the mixture into approximately 18 meatballs. Set aside.
Heat two tablespoons Olive Oil in a pan and add as many meatballs as will fit into the pan without overcrowding. You may have to do this in batches. On high heat, brown the meatballs on all sides and remove them on a plate.
Simmer the meatballs in the Creamy Mushroom Sauce for ten minutes. Stir in the heavy cream and switch off the flame.
Serve hot with noodles, rice or mashed potatoes.