Extra Creamy Cheesy Chicken Meatballs



For the Meatballs:

  • 300g ground Chicken

  • ½ cup Bread Crumbs

  • 1 Egg

  • 1 small Onion , minced

  • 3 Garlic Cloves, minced

  • ¼ cup grated Parmesan

  • 3 tablespoons Olive Oil

  • Salt and Black Pepper to taste

  • Chef Stone's Secret Spice™️


For the Sauce:

  • 1 tablespoon Olive Oil

  • 1 tablespoon Butter

  • 2 Garlic Cloves, minced

  • ½ cup chopped Onions

  • 2 tablespoons Flour

  • 1 cup Chicken Broth

  • ½ teaspoon Paprika

  • Salt and Pepper to taste

  • Chef Stone's Secret Spice™️

  • ½ cup Heavy Cream

  1. Mix together all ingredients for the meatballs except the oil and shape into balls approximately 3 inches in diameter.

  2. Heat olive oil in a pan over medium heat and add the meatballs to the pan turning continuously as they brown on each side. 

  3. To make the sauce, heat olive oil and butter in the same pan and add garlic and onions. Saute for about 3 minutes and add the flour. Cook the flour for a minute or two. Slowly add the chicken broth and keep whisking continuously till the sauce thickens.

  4. Add the paprika, salt, pepper, secret spice and the meatballs. Simmer the meatballs for 10 minutes till they are cooked through.

  5. Mix in the heavy cream and turn off the flame. Serve hot.

Great with pasta or steamed rice.

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