Mouthwatering Creamy Chicken Meatballs

Happy 2022, loungers! I hope that you are all having a great start to the year. Today, I’m excited to share my simple yet mouthwatering creamy chicken meatballs recipe with you. I enjoy cooking this recipe because it’s easy to make, not time-consuming, and I love creamy foods.

Did you know that chicken meat can help you lose weight and lower your risk of heart disease? And it can also help us feel good. A tryptophan, an amino acid found in chicken, has been linked to higher serotonin levels (the “feel good” hormone) in our brains. Ah-ha! Now, you know why they call it soul food because it makes us happy souls!

Let’s dig in with the recipe!

Here’s How to Make Creamy Chicken Meatballs

Check out other Chicken recipes: Chicken Meatballs in Lemon Cream Sauce, Simple Honey Chicken with Mushrooms Recipe, Creamy Chicken Wings with Veggies, Papa’s Chicken in Tomato Sauce, Spicy Chicken Wings Adobo, Easy Savory Chicken Curry Recipe.

Creamy Chicken Meatballs - 52Stirs.com
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Here’s What You Need:

This Creamy Chicken Meatballs recipe serves up to four people and takes about 35 minutes to prepare and cook.

For the Meatballs:

  • 500 grams chicken meat minced
  • Handful Parsley minced
  • ½ Onion minced
  • ½ Capsicum minced
  • 2 Eggs
  • 3 Tablespoons All-Purpose Flour
  • Salt & Pepper
  • 1 Teaspoon Paprika
  • Olive oil

For the Sauce:

  • Olive oil
  • 1 Tablespoon Butter
  • 150 grams Full Cream
  • ½ Cup of Water
  • ½ Onion minced
  • 6 White Mushrooms sliced
  • ½ Red Capsicum 
  • Handful Parsley minced
  • 2 Tablespoons Oysters Sauce
  • Salt & Pepper

Time to Cook our Creamy Chicken Meatballs

For the Chicken Meatballs:

  1. Begin by preparing the meatballs. Toss the minced chicken meat, parsley, onion, capsicum, eggs, flour, and season with salt, pepper, and paprika in a mixing bowl.
  2. Combine the ingredients thoroughly—form meatballs with an ice cream scoop or your clean hands.
  3. Set aside the meatballs after pan-frying them in olive oil over low-medium heat. Remove excess oil from the pan-fried chicken meatballs with a kitchen towel.

For the Sauce:

  1. Toss in the butter, onion, mushrooms, and capsicum in the same pan—cook for three minutes.
  2. After that, stir in the oyster sauce. Pour in the cream and water. Gently combine all of the ingredients.
  3. Next, add the meatballs and allow them to simmer. Cook for about 5 minutes, stirring occasionally.
  4. Finally, simply season with salt and pepper and sprinkle with parsley.
  5. Serve immediately with a cup of rice!

Masarap! Delicious! Svaadisht! Ochen’ Vkusno! Oishi!

Quick Tips:

  • If you do not have parsley available, you can substitute Petchay, Kangkong leaves, cabbage, or other light-flavored green leafy vegetables.
  • Invest in using extra virgin olive oil in your cooking. Because it is high in heart-healthy fats and antioxidants, making it an excellent addition to a healthy diet. Read more here.
  • Because low-fat cream has less flavor, I usually use full cream instead of fat-free cream. If you use fat-free cream, you tend to use more of it, resulting in increased fat consumption. While full cream has a stronger flavor, it can help you achieve the consistency of the flavor without adding more. Remember the saying, more is less.

There you have it, loungers! So in your next family or friends gathering, try serving these mouthwatering Creamy Chicken Meatballs. I bet they will love it. Share your experience, comment down below, and I would love to hear from you. Stay happy and healthy!

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