Creamy French Chicken Meatballs
Delicious slow cooked chicken meatballs in a rich creamy French sauce
Equipment
- 5-6L slow cooker
Ingredients
Meatball Ingredients
- 1 kg chicken mince
- 1 egg
- 2/3 cup fine packaged breadcrumbs
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup shaved parmesan cheese
Sauce Ingredients
- 300 ml cooking cream (see note below for other creams)
- 1/2 cup liquid chicken stock
- 40 gram packet of french onion soup mix (no water added)
- 1/2 cup shaved parmesan cheese
- 1/2 tsp cracked black pepper
Instructions
- Combine all the sauce ingredients and pour into slow cooker.
- Combine all the meatball ingredients into a large bowl and mix really well to combine.
- Roll 30 meatballs (approx. the size of golf balls) and place them gently into the sauce in the slow cooker. See Note 2 below.
- Cook on LOW for 3hrs 30mins with "Tea Towel Trick" in place.
- We served ours with creamy mashed potatoes and steamed vegetables.Alternatively they could be served with pasta and a side of garlic bread.
- NOTE: 1. Cooking cream is a cream that resists splitting when heated. More info on that HERE. If you do not have specific cooking cream then use regular cream but add 1-2 tsps of cornflour to it first to also prevent splitting.2. No need to pre cook or brown meatballs. Slow cook them from raw. Just don't stir them at all for the first 2hrs. Once you put them in leave them be. Then after around 2hrs of cooking they'll be firm and sealed and you'll be able to gently stir/move them with no risk of breaking them apart etc.
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