French charm on a plate: tender chicken meatballs in a creamy sauce

French charm is given to them by garlic, fresh herbs, and a creamy sauce in which the meatballs are briefly stewed.

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Ingredients:

For the meatballs:

• 500 g ground chicken
• 1 egg
• 3 tablespoons breadcrumbs
• 1 small onion
• 2 cloves garlic
• 2 tablespoons chopped parsley
• 1 teaspoon dried Herbes de Provence
• ½ teaspoon salt
• a pinch of ground black pepper
• 1 tablespoon olive oil

For the sauce:

• 1 tablespoon butter
• 1 small onion
• 2 cloves garlic
• 150 ml chicken broth
• 150 ml heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped parsley
• salt and pepper to taste

Preparation:

1. Mix the ground chicken with the egg, breadcrumbs, finely chopped onion, and garlic. Add parsley, Herbes de Provence, season with salt and pepper. Mix the mixture well and form small meatballs with wet hands.
2. Heat olive oil in a pan and fry the meatballs on all sides until nicely browned. Remove from the pan.
3. In the same pan, melt the butter. Add the chopped onion and sauté until softened. Add the garlic and sauté for about another minute.
4. Pour in the chicken broth, cream, and stir in the Dijon mustard. Season with salt and pepper. Return the chicken meatballs to the sauce, cover, and simmer for about 10–12 minutes until the meatballs are fully cooked and the sauce thickens slightly.
5. Before serving, sprinkle with fresh parsley. These meatballs are especially delicious with mashed potatoes, rice, pasta, or crusty French bread for dipping in the sauce.