Chicken Meatballs with Creamy Cheese Sauce
Tender, herb-seasoned chicken meatballs baked to golden perfection and smothered in a rich, creamy cheese sauce. Made lighter with oat bran, this comforting dish is as nourishing as it is delicious. Simple to prepare and full of flavor, it's bound to become a weeknight staple.
🛒 Ingredients
10 servings
- 1 egg
- 1/2 onion
- 3 garlic cloves
- 1 ground chicken breast
- salt and pepper to taste
- paprika to taste
- thyme to taste
- fresh parsley to taste
- 80 g oat bran
- a drizzle of olive oil
- 1/2 onion (for the sauce)
- 1 garlic clove (for the sauce)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 300 ml milk
- nutmeg to taste
- 100 g shredded mozzarella
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Directions
- 1
Preheat oven to 180 °C (350 °F). Combine the egg, onion, garlic, ground chicken, salt, pepper, paprika, thyme, and parsley in a blender or food processor.
- 2
Add the oat bran and blend until a smooth, uniform mixture forms.
- 3
With lightly dampened hands, shape the mixture into meatballs of your preferred size.
- 4
Lightly grease a baking dish with olive oil and arrange the meatballs in a single layer.
- 5
Bake for 25–30 minutes until golden and cooked through.
- 6
Meanwhile, sauté the onion and garlic in butter over medium heat until lightly golden.
- 7
Stir in the flour and cook for 1 minute to form a roux.
- 8
Gradually pour in the milk while whisking constantly to prevent lumps.
- 9
Add a pinch of nutmeg and the shredded mozzarella, then season with salt to taste.
- 10
Simmer over low heat until the sauce is smooth and creamy. Pour generously over the meatballs and serve.
💡 Chef's Tip
Chilling the mixture for 10 minutes in the fridge before shaping makes it easier to handle and helps the meatballs hold their form. Swap mozzarella for cheddar for a sharper, bolder sauce.
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Same category — Poultry
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