Chicken Meatballs in Sauce
Juicy, tender meatballs bathed in a homemade sauce of onion, carrot and white wine. They freeze wonderfully for ready-made meals.
- Total
- 60 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- ground chicken1.25 lb
- egg1
- milk1.75 fl oz
- breadcrumbs1.5 oz
- garlic clove3
- parsley0.25 oz
- onion2
- carrot1
- flour1.75 oz
- white wine0.75 cup
- chicken broth1.25 cup
- bay leaf1
- olive oil3.5 fl oz
- salt1 tsp
- black pepper1 pinch
Method
- 1
In a bowl, combine the breadcrumbs with the milk and let it soak for 5 minutes.
- 2
Add the ground chicken, egg, 1 very finely minced garlic clove, chopped parsley, salt and black pepper. Mix well with your hands.
- 3
Shape walnut-sized meatballs with slightly damp hands and dredge in flour, shaking off the excess. Reserve 1 tablespoon of flour.
- 4
Heat the olive oil in a casserole and fry the meatballs in batches until golden outside, about 4 minutes. Remove and set aside.
- 5
Pour off most of the oil, leaving about 2 tablespoons, and sauté the chopped onions, carrot and the other 2 garlic cloves over low heat for 10 minutes.
- 6
Add the reserved tablespoon of flour, stir 1 minute and pour in the white wine. Reduce for 2 minutes.
- 7
Add the chicken stock and bay leaf and cook 5 minutes. Remove the bay leaf and blend the sauce if you want it smooth.
- 8
Return the meatballs to the sauce, cover and cook gently for 12-15 minutes. Adjust the salt and serve, or cool and freeze with the sauce.
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