Chicken Balls with Mushroom Sauce
Indulge in the comforting flavors of this hearty Chicken Balls with Mushroom Sauce recipe, a dish that combines tender, golden chicken meatballs with a rich, creamy mushroom sauce. Crafted from a blend of ground chicken, breadcrumbs, garlic, and fresh parsley, these succulent chicken balls are browned to perfection before being nestled in a luscious sauce made with sautéed mushrooms, chicken stock, and a touch of heavy cream. The addition of paprika lends a subtle hint of warmth, making this dish irresistibly savory. Perfect over rice, pasta, or mashed potatoes, this crowd-pleasing meal comes together in just under an hour, making it a versatile option for weeknight dinners or special occasions. Enjoy it garnished with fresh parsley for a touch of elegance and flavor.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 100 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 250 grams Mushrooms (button or cremini), sliced
- 2 tablespoons All-purpose flour
- 500 milliliters Chicken stock
- 100 milliliters Heavy cream
- 1 small Onion, finely chopped
- 0.5 teaspoon Paprika (optional)
Instructions
In a large mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, salt, black pepper, and chopped parsley. Mix well until all ingredients are evenly combined.
Form the mixture into small balls, about 1 inch in diameter, and set them aside on a plate.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken balls in batches (do not overcrowd the pan) and cook for 4-5 minutes, turning them occasionally until golden brown and fully cooked through. Remove cooked chicken balls and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the finely chopped onion and cook for 2-3 minutes until softened.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and their liquid has evaporated.
Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for an additional minute to remove the raw flour taste.
Gradually pour in the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a simmer.
Stir in the heavy cream and optional paprika, and simmer for 3-4 minutes until the sauce thickens to your desired consistency.
Return the cooked chicken balls to the skillet, gently tossing them in the sauce to coat. Simmer for an additional 2-3 minutes to heat through.
Serve the chicken balls with mushroom sauce over rice, pasta, or mashed potatoes. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 17.2 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 265 mg | 20% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3898 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
