Chicken balls in creamy sauce

This is a very delicate and tasty dish, which all your family will love. Thanks to the creamy sauce, chicken meat becomes juicy and just melts in the mouth. Balls from chicken minced meat - almost the same as meatballs, only without rice. Try to cook this delicious food, and from the first minutes of cooking your house will be filled with the wonderful aroma of baked chicken balls in cream.

Recipe for chicken balls in creamy sauce

Ingredients:

• chicken fillet - 500 g;
• cream 10% - 200 ml;
• onion - 1 piece;
• cheese - 100 g;
• eggs - 1 piece;
• butter - 30 g;
• garlic - 3 cloves;
• mayonnaise - 3 tbsp. spoons;
• greenery;
• salt pepper.

Preparation

Chicken fillet with onions pass through a meat grinder, add egg, salt and pepper. Stir well. From minced meat roll the same small balls and lay out on a heavily oiled baking sheet. Send the chicken balls for 15 minutes to the oven, heated to 180 degrees.

Garlic let through garlic and mix with grated cheese. Add the cream and mayonnaise, then mix again. Remove the balls from the oven and pour them with cream sauce, bake for another 20 minutes. Before serving, sprinkle the balls with chopped herbs.

Balls of chicken fillet with quail eggs under cream sauce

Ingredients:

For balls:

• chicken fillet - 700 g;
• green onions - 50 g;
• quail eggs - 10 pcs .;
• chicken eggs - 2 pieces;
• garlic - 2 cloves;
• flour - 200 g;
• vegetable oil - 400 ml;
• breadcrumbs;
• salt pepper.

For sauce:

• cream - 200 ml;
• cheese - 150 g;
• peeled walnuts - 50 g;
• garlic - 2 cloves;
• nutmeg;
• salt.

Preparation

Chicken fillet, garlic and green onions pass through a meat grinder. Add spices and salt, mix well. Boil the quail eggs and peel off the shell. From minced meat, make a small cake and put in the middle quail egg. Then roll the ball. So wrap all the eggs in the ground. In a bowl, beat the eggs, then roll the balls in flour, dip them in an egg and bread them in breadcrumbs. Fry the balls in large quantities of boiling oil until a crispy golden crust. Put the finished treat on a paper towel to make the glass oil.

Prepare the sauce. Cheese grate on a small grater, chop the garlic, and nuts fry in a pan like a seed, then chop it in a mortar. Cream warm in a ladle, and pour the cheese. Stir until it dissolves. Then add garlic, nuts and a pinch of nutmeg. Cook the sauce on a small fire for 3-4 minutes, constantly stirring. Put the balls on a plate, pour the sauce and sprinkle with greens as desired.