“Buckwheat Chicken Meatballs in Cream Sauce”

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:

1. Cook the Buckwheat: Follow the package instructions to cook the buckwheat. Set aside to cool.
2. 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.
3. Form Meatballs: Use your hands to form the mixture into small meatballs, about 1-2 inches in diameter.
4. 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:

5. 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.
6. 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.
7. 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:

8. 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.
9. Garnish: Sprinkle with fresh parsley before serving.
10. 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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