Main Page
Second course
Chicken meatballs in sour cream sauce

Chicken Meatballs in Sour Cream Sauce

An extraordinarily tasty dish on your table in half an hour — give it a try! Chicken meatballs in sour cream sauce are one of my favorite recipes. They come together simply and quickly, and the flavor is wonderfully delicate — a great alternative to beef or pork meatballs.

boro_di

Recipe author

Composition / ingredients

Servings:

Chicken breast (you can use ground chicken instead of breast)

500

Onion

Cornstarch

Salt

Bouillon cube

0.5

Water (hot, so the bouillon cube dissolves)

Sour cream

Butter

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 11 g

Fats 32 % 7 g

Carbohydrates 18 % 4 g

120 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 35 min

Step 1:

Heat some olive oil in a hot skillet and sauté the finely chopped onion until golden.
Step 2:

In a bowl, combine the chicken breast, sautéed onion, cornstarch, and salt.
Step 3:

Run everything through a meat grinder or food processor.
Step 4:

With hands dampened in cold water, roll the mixture into small balls.
Step 5:

Set them in a hot, oiled skillet and fry until cooked through.
Step 6:

Make the sauce! Dissolve half a bouillon cube in the hot water.
Step 7:

Melt the butter in a saucepan and whisk in the flour until smooth.
Step 8:

Pour the broth into the butter-flour roux.
Step 9:

Lower the heat and continue cooking the meatballs until browned.
Step 10:

Meanwhile, stir the sour cream into the saucepan.
Step 11:

Mix the sauce well and simmer until thickened.
Step 12:

Pour the sour cream sauce over the meatballs and simmer for about 5 minutes. That's the whole recipe — enjoy!