Creamy Chicken Meatballs In Mushroom Sauce Food

CREAMY CHICKEN MEATBALLS IN MUSHROOM SAUCE

Steps:

• In a large bowl, mix together all the ingredients except ground chicken and oil. Mix well and add the ground chicken. Mix till just combined. Form the mixture into approximately 18 meatballs. Set aside.
• Heat two tablespoons Olive Oil in a pan and add as many meatballs as will fit into the pan without overcrowding. You may have to do this in batches. On high heat, brown the meatballs on all sides and remove them on a plate.
• Heat two tablespoons olive oil and a tablespoon of butter in the same pan. Add garlic and onions. Cook till the onions soften and become translucent. Add the mushrooms and cook for another 2-3 minutes.
• Stir in the flour and cook for another minute to get rid of the raw flour flavour. Slowly add the chicken broth and keep whisking continuously till the sauce thickens.
• Stir in the rosemary, parsley, paprika, salt, pepper and meatballs. Add a little more stock or water if the sauce is too thick. Simmer the meatballs for ten minutes. Stir in the heavy cream and switch off the flame. Serve hot with noodles, rice or mashed potatoes.

CHICKEN BALLS WITH MUSHROOM SAUCE.

Steps:

• Combine mince, flour, onions, egg and seasonings in a bowl.
• Shape into meatballs and dust with a little extra flour.
• Heat half the oil in a pan and brown the meatballs all over.
• Remove from the pan.
• In the same pan heat the remaining oil and saute the onion, garlic, mushrooms and bacon until tender.
• Pour in the stock, bring to the boil and simmer to reduce the liquid by half.
• Stir in the cream and simmer for 10 minutes to thicken the sauce.
• Add the meatballs back in and simmer for 10 more minutes.
• Serve with rice, pasta, potatoes or steamed vegetables.

MEATBALLS IN MUSHROOM SAUCE

Steps:

• Cook noodles according to package directions; drain and keep warm.
• Saute mushrooms and onion in oil until tender.
• Stir in soup, milk, and Worcestershire sauce.
• Add meatballs.
• Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
• Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).

CHICKEN MEATBALLS IN TOMATO MUSHROOM SAUCE

Steps:

• Preheat the oven to 425°.
• In a bowl, combine the ground chicken, bread crumbs, shallots, parmesan cheese, basil, oregano, salt, and pepper to taste.
• Cover and refrigerate for 30 minutes for easier handling.
• Form the mixture into 1 1/2 inch balls (use floured hands).
• Place the meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
• Meanwhile, prepare the sauce-in a large Dutch oven over medium heat, warm the oil.
• Add in the onions, mushrooms, and garlic; saute until tender, about 5 minutes.
• Add the tomatoes, tomato sauce, and seasonings.
• Simmer, uncovered, 5-10 minutes longer.
• Add the meatballs to the sauce and simmer, covered, until the flavors are blended, about 10 minutes longer.
• Serve with the pasta and sprinkle with more Parmesan.

CHICKEN MEATBALLS WITH TORTELLINI IN MUSHROOM CREAM SAUCE

Steps:

• Meatballs:.
• Preheat oven to 350.
• Lightly mix all meatball ingredients together. Form into golf ball or slightly smaller size balls. Place on foil lined baking sheet and bake for 15-20 minutes, until done.
• Sauce:.
• Melt butter in large skillet, add onion, garlic and mushrooms.
• Saute until soft.
• Add flour and stir until coated. Let cook 1-2 minutes.
• Add half and half, poultry seasoning, salt, pepper and Asiago cheese.
• Cook over medium-low heat until slightly thickened.
• Add meatballs and cooked tortellini to sauce.
• Stir and continue to cook over medium-low heat for about 15 minutes, stirring occasionally to coat meatballs.

MEATBALLS IN CREAMY MUSHROOM SAUCE

Steps:

• In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
• In a bowl dissolve the cornstarch in a little of the half and half.
• Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
• Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
• Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.

MUSHROOM SAUCE FOR MEATBALLS

Steps:

• Melt butter in frying pan.
• Add mushroom and onions and sauté until soft.
• Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
• Add meatballs and simmer until heated through.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.