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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CREAMY CHICKEN MEATBALLS IN MUSHROOM SAUCE Recipe

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This recipe for CREAMY CHICKEN MEATBALLS IN MUSHROOM SAUCE is from Our Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Personal Notes:
Personal Notes:
Meatballs:

3/4 cup bread crumbs
1 egg
1 teaspoon oregano
1 teaspoon paprika
3 cloves garlic, minced
1/4 cup grated parmesan
1 1/4 pounds ground chicken
Salt to taste
2 tablespoons olive oil

Sauce:

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup chopped onion
1 cup finely chopped mushrooms
2 tablespoons flour
1 1/2 cups chicken broth
1 teaspoon dried rosemary
1/2 teaspoon parsley
1/2 teaspoon paprika
Salt and pepper
1/2 cup heavy cream

In a large bowl, mix together all the meatball ingredients except the ground chicken and oil. Mix well, and add the ground chicken. Mix until just combined. Form the mixture into about 18 meatballs. Set aside.

Heat 2 tablespoons olive oil in a pan, and add as many meatballs as will fit into the pan without overcrowding. On high heat, brown the meatballs on all sides, and remove them to a plate.

Heat 2 tablespoons oil and 1 tablespoon butter in the same pan. Add garlic and onions. Cook until the onions soften and become translucent. Add the mushrooms, and cook for another 2 to 3 minutes.

Stir in the flour, and cook for a minute to get rid of the raw flour flavor. Slowly add the chicken broth, and whisk continuously until the sauce thickens.

Stir in the spices and meatballs. Add a little more stock or water if the sauce is too thick. Simmer the meatballs for 10 minutes. Stir in the heavy cream, and turn off the heat.

 

 

 

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