Steamed chicken meatballs with gravy in a pan - a full meal in which a side dish, a meat dish and a thick gravy are combined in one dish.
This recipe is simple, submits even to the novice cook. To speed up the process, you need a food processor, but in order to make the dish not only tasty, but also useful - a double boiler, or a device for steaming. After all, there is nothing tastier and healthier than steam chops, no matter what the crusty crust fans say.
- Cooking time: 40 minutes
- Servings: 6
Ingredients for steamed chicken meatballs with gravy.
For meatballs:
- 350 g chicken fillet;
- 1 chicken egg;
- 70 g onions;
- 70 grams of white bread;
- 150 grams of boiled rice;
- 30 ml of milk;
- 4 g ground red pepper;
- 3 g of dried dill;
- salt.
For gravy:
- 200 ml of chicken broth;
- 70 g onions;
- 150 g carrots;
- 50 g parsley;
- 15 g wheat flour;
- 50 g sour cream;
- salt, pepper, vegetable oil;
- leek or green onions for serving.
A method of cooking steam chicken meatballs with gravy.
To quickly cook meatballs, I advise you to use a food processor - this will facilitate and speed up the process. A delicious lunch or dinner can be prepared quite quickly.
So, chop the chicken fillet into large chunks, put in a blender.
Cut the head of white sweet or onion large, add to chicken meat. Then break the raw chicken egg into the bowl.
Cut off the crust from white bread. Crumbly crumb, soak in milk for a few minutes. Put soaked bread in a blender, pour ground red pepper and dried dill.
Grind ingredients at an average speed of about 4 minutes. The mass should be smooth and homogeneous, without visible pieces of onion and chicken.
We shift the minced meat into a bowl, add cold boiled rice, add fine salt with no additives. Knead minced meatballs, refrigerated for 20 minutes.
We scoop large round croquettes from cooled mince with wet hands. Cook them for a couple for about 6 minutes. Grill steamers grease with vegetable or olive oil so that the meatballs are not stuck to the metal during cooking.
While the mince is cooling in the fridge, and the meatballs are being prepared, you can have time to make the gravy.
So, chop carrots finely or three on a grater. Finely chop the head of onions. Fry the vegetables until soft in the heated vegetable oil (5-6 minutes).
We transfer roasted vegetables to a blender. Add a small bunch of chopped greens (parsley, celery, cilantro). Pour chicken broth, pour wheat flour, salt to taste, put sour cream. Mix the ingredients until smooth.
Heat a deep frying pan, lubricate with vegetable oil, transfer the gravy from a blender. On a quiet fire bring to a boil, warm up for 5 minutes. Then put the steamed meatballs in the sauce, close the lid, cook another 5 minutes.
Finished steamed chicken meatballs with gravy sprinkle with finely chopped leek or green onions and serve to the table directly in the pan. Enjoy your meal!
