In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, ½ tsp salt and ¼ tsp pepper. Mix well.
Roll the meat into 1 to 1¼" balls, then roll the balls in flour, dusting off excess.
Heat a large skillet over medium heat and add 2 Tbsp hot oil. Transfers the meatballs into the skillet and saute 4 minutes on the first side, then flip them over with tongs, cover and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate.
In the same pan over medium heat, melt 2 Tbsp butter then whisk in 2 Tbsp flour and continue mixing until golden in color. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add ¼ cup sour cream and season to taste. I added: ½ tsp paprika, ½ tsp sea salt ? tsp black pepper.
Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball then stir in the meatballs, turning them to coat (keep in mind sauce will thicken more as it cools). Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. Serve warm
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|Serving Size: 1 (871g)|
|Recipe Makes: 1|
|Calories from Fat: 256 (37%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 272.5mg||84 %|
|Sodium 1418.7mg||49 %|
|Potassium 642.6mg||17 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 90.7g|
|Protein 19.1g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 700
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