Light, delicate, delicious meatballs, what else can be said about this wonderful dish? These meatballs will appeal to people of any age. And if you use milk exclusively for cream instead of cream, the dish will also be dietary.
- Minced Chicken – 700 g
- Semolina – 5 tbsp. l
- Garlic – 2 cloves
- Onions – 2 pcs.
- Carrots – 1 pc.
- Spices for chicken – 1 tsp.
- Salt – 1 tsp.
- Milk – 100 ml
- Cream 30% – 100 ml
- Starch – 2 tsp.
- Greens – 1 bunch
How do we cook chicken
meatballs in creamy sauce? Please note that minced chicken is best done.
yourself from the chicken. Then you will be sure that there is no excess fat in it,
ground chicken skin, as is often the case in ready-made meat from the seller.
So, we throw very finely chopped onions (one onion) and garlic, semolina, chopped herbs (this can be parsley, dill, or a mixture of them) and half a teaspoon of salt into the minced chicken.
Mix it all up
tablespoon and leave to brew for 15 minutes.
We clean the second onion and
carrots, rinse with water and chop onions, three carrots on a grater. Spread in
randomly in the stewpan.
With wet hands we make
minced meatballs. We lay them right on top of onions and carrots. Top up with 100 ml
water. Bring to a boil over high heat, reduce the heat to medium,
close the stewpan with a lid and simmer meatballs for 10 minutes.
Turn each meatball on the other side, and again extinguish everything under the lid for 5 minutes.
Mix milk with
starch, add cream and a little salt, mix again. Pour sauce into
stew, cover and simmer over low heat for 5 – 7 minutes.
Meatballs are ready. To that
time you need to have time to cook a side dish, cut fresh vegetables.
You can just decompose
meatballs in plates as an independent dish. In any case, please you