Meatballs with Cream Sauce

Ingredients for Cooking Meatballs with Cream Sauce

For meatballs:

  1. Fresh chicken or turkey fillet 500 grams
  2. Onion 150 grams
  3. Bun 1 piece (60-80 grams)
  4. Milk 1/2 cup
  5. Salt to taste
  6. Ground black pepper to taste
  7. Vegetable oil for form lubrication

For the sauce:

  1. Cream with a fat content of 10-20% 500 milliliters
  2. Hard cheese 300 grams
  3. 3 cloves medium sized garlic
  4. Fresh parsley to taste
  • Main ingredients: Chicken, Cheese, Cream
  • Serving 8 servings


Deep bowl, Turk, Kitchen stove, Oven, Kitchen gloves, Cutting board, Knife, Blender or meat grinder, Medium bowl, Tablespoon, Plate - 4 pieces, Small bowl, Deep baking dish, Serving dish, Wooden spatula, Fine grater

Cooking meatballs with cream sauce:

Step 1: prepare the milk.

Pour milk into a Turk and put on a small fire. Literally after 1-2 minutes turn off the burner, and set the capacity aside. Attention: in order to prepare the meat for meatballs, we need to soak the bread in milk, which must be warm, but not hot.

Step 2: prepare the bread.

With clean hands, we cut a bun into a deep bowl. Then fill the component with warm milk and leave aside.

Step 3: prepare the meat.

Thoroughly wash the chicken or turkey fillet under running water and put it on a cutting board. Using a knife, we clean the meat of veins, films and fat. Now cut the component into medium pieces and transfer to a small bowl.

Step 4: prepare the onion.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop it with squares. Pour the chopped onion into a free plate.

Step 5: prepare minced meat for meatballs.

Using a blender or meat grinder, grind the chicken pieces to the state of mincemeat. Attention: when using the first inventory, we grind meat in turbo mode until a homogeneous mass is formed. If you want to grind the component with a meat grinder, then be sure to use a fine wire rack so that the chicken does not come across in the dish.

Spread minced meat, chopped onion, squeezed bun in a medium bowl, and pour salt and black pepper to taste. Using a tablespoon, mix everything thoroughly until smooth and leave aside for 10 minutes.

Step 6: form the meatballs.

With clean hands, we collect a little minced meat and roll the balls. Attention: meatballs should be slightly larger than walnuts. We lay the finished meatballs in a deep baking dish, pre-lubricated with a small amount of vegetable oil. We leave the container aside, and for now we will prepare other ingredients for the sauce.

Step 7: prepare the garlic.

We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then with clean hands we remove the husk. Finely chop the cloves and pour into a clean plate.

Step 8: prepare hard cheese.

Using a fine grater, grind hard cheese directly on a cutting board. Pour cheese chips into a free plate.

Step 9: prepare the greens.

We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the component and then pour into a clean plate. Attention: add greens to the dish is completely optional. I usually do not add, only sometimes, at the request of the working people.

Step 10: prepare the base for the creamy sauce.

Pour crushed cheese, garlic and parsley into a small bowl. Mix everything thoroughly with a tablespoon.

At the end, pour the cream here. Again, mix everything well with improvised equipment and leave it aside for a while.

Step 11: prepare the meatballs with cream sauce.

Preheat oven to temperature 180 ° C. Immediately after that we put on a medium level a form with meatballs and bake the dish for 10-15 minutes.

After the allotted time, we take out the container using kitchen tacks. Pour the meat balls with a billet for cream sauce and put back in the oven. We continue to bake the dish for another 20 minutes until a golden brown crust appears on the surface. Immediately after that, turn off the oven, and take out the form and set aside.

Step 12: Serve the Meatballs with Cream Sauce.

Meatballs with cream sauce are very tasty and fragrant. Serve them necessarily hot. To do this, we shift the meatballs with a wooden spatula on a special plate. Attention: the meat balls will be covered with cheese crust on top, but liquid cream sauce will remain at the bottom of the mold. Be sure to pour it into a common container and only after that we serve it with a side dish such as pasta, mashed potatoes, boiled rice, buckwheat porridge and fresh vegetables.
Good appetite!

Recipe Tips:

- you can use homemade cream to make the sauce. Only for this we must dilute them with a small amount of warm boiled water, since usually such a dairy product turns out to be very fatty, like butter;

- instead of chicken or turkey fillet, you can use any other meat to your taste for cooking meatballs. Only in this case, before baking meatballs, they must definitely be fried to a golden crust in a small amount of vegetable oil, previously crushed in flour;

- in order to make meatballs fragrant and interesting to taste, it is necessary to add crushed Maasdam cheese in a creamy sauce.