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🍽️ Creamy Chicken Meatballs with Lemon-Onion Sauce

407 kcal · 30 min · 4 servings

Ingredients

• thyme, fresh 20 g
• poultry minced meat 500 g
• pepper, sweet 1 tbsp
• nutmeg, ground 0.5 tsp
• garlic, granulated 0.5 tsp
• parmesan, grated 4 tbsp
• pine nuts 2 tbsp
• salt pinch
• pepper, white ground pinch
• onions, yellow 1 pcs
• organic lemons 0.5 pcs
• oil for frying 1 tbsp
• poultry broth 300 ml
• whipping cream 200 ml
• butter 1 tbsp

Instructions

1. 1. Pluck the small thyme leaves off the woody stems.
2. 2. Place the ground chicken into a large bowl.
3. 3. Add the thyme leaves, paprika powder, grated nutmeg, garlic, 2 tablespoons of grated Parmesan, and pine nuts.
4. 4. Season the mixture generously with salt and black pepper.
5. 5. Lightly wet your hands with water so the meat does not stick.
6. 6. Divide the meat mixture into 12 equal portions using a spoon.
7. 7. Shape each portion into a small, flat meatball.
8. 8. Slice the onion into thin rings.
9. 9. Cut the lemon into thick wedges.
10. 10. Heat some oil in a medium-sized pot or pan.
11. 11. Fry the meatballs on both sides until golden brown over medium heat.
12. 12. Remove the cooked meatballs from the pot and set them aside.
13. 13. Fry the onion rings and lemon wedges in the remaining juices for about 3 minutes.
14. 14. Deglaze the pan with chicken broth.
15. 15. Let the broth simmer gently for about 5 minutes.
16. 16. Add the cream to the sauce.
17. 17. Stir in the butter and the remaining Parmesan with a whisk until dissolved.
18. 18. Return the meatballs and any released juices back into the sauce.
19. 19. Let everything simmer for another 5 minutes over low heat.
20. 20. Ensure the sauce does not boil vigorously, but stays warm.
21. 21. Finally, taste the sauce and adjust the seasoning with salt and pepper.

Nutrition per serving

• kcal: 407
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 6 g