Discover a wholesome and flavorful dish with these Buckwheat Chicken Meatballs in Cream Sauce. Combining the tender texture of ground chicken with the nutty goodness of buckwheat, these meatballs offer a nutritious twist on a classic favorite. The addition of a rich, velvety cream sauce elevates the dish, making it perfect for a comforting weeknight dinner or a special occasion meal. This recipe is not only easy to prepare but also packed with nutrients, ensuring a satisfying and delicious experience for your taste buds. Serve these meatballs over rice, pasta, or alongside your favorite vegetables, and enjoy a meal that brings together the best of wholesome ingredients and decadent flavors.
Buckwheat Chicken Meatballs in Cream Sauce
Ingredients:
For the Meatballs:
- 500 grams ground chicken
- 1/2 cup cooked buckwheat
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 2 tablespoons olive oil (for frying)
For the Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
Prepare the Meatballs:
- Cook the Buckwheat: Follow the package instructions to cook the buckwheat. Set aside to cool.
- Mix Ingredients: In a large mixing bowl, combine the ground chicken, cooked buckwheat, finely chopped onion, minced garlic, egg, breadcrumbs, Parmesan cheese (if using), salt, black pepper, paprika, and parsley. Mix until well combined.
- Form Meatballs: Use your hands to form the mixture into small meatballs, about 1-2 inches in diameter.
- Fry Meatballs: In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until they are browned on all sides and cooked through, about 6-8 minutes. Remove the meatballs from the skillet and set aside.
Prepare the Cream Sauce:
- Make Roux: In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes, until it turns a light golden color.
- Add Broth and Cream: Gradually whisk in the chicken broth, followed by the heavy cream. Continue to whisk until the sauce is smooth and begins to thicken, about 5-7 minutes.
- Season: Add salt, black pepper, and nutmeg (if using). Stir in the grated Parmesan cheese (if using) until melted and the sauce is well combined.
Combine and Serve:
- Add Meatballs to Sauce: Return the meatballs to the skillet, spooning the sauce over them to coat evenly. Let them simmer in the sauce for a few minutes to heat through.
- Garnish: Sprinkle with fresh parsley before serving.
- Serve: Serve the Buckwheat Chicken Meatballs in Cream Sauce over rice, pasta, or with a side of vegetables.
Enjoy your delicious Buckwheat Chicken Meatballs in Cream Sauce!
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