Chicken meatballs in cream sauce with potatoes

Step-by-step cooking

1. Step 1:

   

   To cook chicken meatballs with potatoes in cream sauce, prepare all the necessary ingredients. To make meatballs, you can use any chicken meat - breast or thigh fillet. Cream needs a fat content of 20%. If you do not have cream, you can replace them with ordinary liquid sour cream of 10-15% fat content. If sour cream is fat and thick, you can dilute it with milk.

2. Step 2:

   

   Peel the potatoes and cut into medium cubes.

3. Step 3:

   

   Peel the carrots and cut them into semicircles.

4. Step 4:

   

   Put the potatoes and carrots in a greased baking dish, leaving a handful of potatoes for meatballs. Add a little salt to the vegetables.

5. Step 5:

   

   Now start cooking meatballs. Pre-boil the rice in a large amount of salted water and discard the finished rice on a sieve and let the water drain. Cool the grits.

6. Step 6:

   

   Wash the chicken fillet, dry it and cut it into cubes.

7. Step 7:

   

   Peel the garlic.

8. Step 8:

   

   Put the chicken fillet, a handful of potatoes and garlic in the blender bowl.

10. Step 9:

    

    Grind everything until smooth.

11. Step 10:

    

    Put the minced meat in a bowl and add the boiled rice and spices.

12. Step 11:

    

    Mince thoroughly with your hands until smooth.

13. Step 12:

    

    Shape the minced meat into identical walnut-sized meatballs and place them in a baking dish on top of the vegetables.

14. Step 13:

    

    Pour water into the mold. Pour cream over the meatballs and, if desired, sprinkle with dried paprika flakes.

15. Step 14:

    

    Cover the mold with foil so that the top does not burn, and the meatballs retain their juiciness. Put the form with meatballs and vegetables in a preheated to 170 °From the oven for 40-45 minutes.

16. Step 15:

    

    Put the finished meatballs with a side dish of potatoes and carrots on a platter and serve to the table. Bon appetit!