Who says all meatballs have to be made from beef and cooked in tomato sauce? In this recipe, you will learn how to make the best sauce for chicken meatballs. They are healthier than beef and you can spoon the delicious sauce over Homemade Rice Pilaf!
Ingredients You’ll Need:
To make these amazing chicken meatballs with sauce, you will need the following ingredients:
- Ground chicken
- Cooked rice
- Egg
- Onion
- Flour
- Light olive oil
- Butter
- Chicken broth
- Heavy cream
- Freshly chopped parsley
- Paprika
- Mustard powder
- Dried parsley
- Garlic powder
- Red pepper flakes
- Salt and pepper
If you are feeding children, you might want to omit the red pepper flakes.
How To Make Chicken Meatballs?
It is very easy to make chicken meatballs with sauce by following these steps:
- In a large bowl, combine the ground chicken, cooked rice, egg, onion, salt, pepper, paprika, mustard powder, and dried parsley. I like to use my hands to mix all the ingredients well.
- Scoop out about two tablespoons of meat mixture and roll them into balls. The meat mixture is very soft, so wet your hands to make it easier to form the balls. Roll the balls in flour and make sure to dust off any excess.
- In a large skillet, heat the olive oil over medium-high heat and brown the meatballs for about four minutes on each side and until fully cooked. I like to use two forks to flip them. Don’t worry if they are not perfectly round after this. Transfer to a plate.
- Using the same skillet, melt the butter and add the flour. Cook the flour until just barely golden and whisk in the chicken broth.
- Once it starts to thicken, add the heavy cream, red pepper flakes, fresh parsley, salt, and pepper to taste. Bring to a simmer and cook until it coats the back of a spoon.
- Return the meatballs to the skillet and cook for about three minutes turning them into the sauce to coat them on all sides.
How to Prevent Chicken Meatballs from Sticking to Your Hands?
If your meat mixture is too wet, you can either add two tablespoons of bread crumbs or wet your hands before rolling the balls. The water will prevent the meat mixture from sticking to your hands.
How to Store Chicken Meatballs with Sauce?
If you want to make these ahead of time or have any leftovers, place them in an airtight container and in the fridge for up to 3 days. You can also freeze them for up to 3 months.
What to Serve With Chicken Meatballs with Sauce?
As part of a complete meal, chicken meatballs go great with a side of Easy Mexican Rice, Homemade Rice Pilaf, Creamed Potatoes, or Easy Pan-fried Potatoes and Onions.
You also need veggies, so Roasted Potatoes and Carrots are a great option, as well as Candied Carrots and Homemade Green Bean Casserole.
Chicken Meatballs With Sauce
Equipment
- Large bowl
- Large skillet
- Stove
Ingredients
For the meatballs:
- 1 lb ground chicken
- 1 cooked rice, room temperature
- 1 egg
- ¼ cup grated onion
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons light olive oil
- Flour for dredging
For the sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon paprika
- 2 tablespoons chopped parsley
- 1 tablespoon red pepper flakes
- Salt and pepper to taste
Instructions
- In a large bowl, combine the ground chicken, cooked rice, egg, onion, salt, pepper, paprika, mustard powder, and dried parsley. I like to use my hands to mix all ingredients well.
- Scoop out about two tablespoons of meat mixture and roll them into balls. The meat mixture is very soft, so wet your hands to make it easier to form the balls. Roll the balls in flour and make sure to dust off any excess.
- In a large skillet, heat the olive oil over medium-high heat and brown the meatballs for about four minutes on each side and until fully cooked. I like to use two forks to flip them. Don’t worry if they are not perfectly round after this. Transfer to a plate.
- Using the same skillet, melt the butter and add the flour. Cook the flour until just barely golden and whisk in the chicken broth.
- Once it starts to thicken, add the heavy cream, red pepper flakes, fresh parsley, salt, and pepper to taste. Bring to a simmer and cook until it coats the back of a spoon.
- Return the meatballs to the skillet and cook for about three minutes turning them into the sauce to coat them on all sides.
Nutrition
