Creamy Mushroom Chicken Meatballs

• 2.2 lb ground chicken
• 1 onion, finely chopped
• 2 eggs
• fresh herbs (parsley/dill), chopped, to taste
• clove garlic, for the meatballs
• salt, to taste
• black pepper, to taste
• 3 tbsp semolina
• 1 onion, sliced
• 8.82 oz mushrooms, sliced
• 1 clove garlic, for the sauce
• 1 tbsp plain flour
• 1.04 cup water
• 10.58 oz sour cream
• cooking oil, to taste
• mashed potatoes, to serve (optional)

Steps

1. 1.Put the ground chicken in a bowl with the finely chopped onion, eggs, chopped fresh herbs and garlic.▶0:08
2. 2.Season with salt and black pepper, add 2-3 tbsp semolina for texture, and mix to a smooth mince. Chill briefly if it feels loose.▶0:26
3. 3.Soften the sliced onion in oil in a wide pan over medium heat until translucent.▶1:02
4. 4.Add 250 g sliced mushrooms and cook until the liquid has evaporated and they colour.▶1:19
5. 5.Stir in the garlic, then 1 tbsp flour, and cook for a minute.▶1:41
6. 6.Pour in a glass of water and 300 g sour cream, stir smooth and simmer to a creamy sauce.▶1:57
7. 7.Season the sauce with salt and pepper and stir through fresh chopped herbs.▶2:23
8. 8.Roll the mince into meatballs and fry in oil until golden brown all over.▶2:46
9. 9.Add the fried meatballs to the mushroom sauce and simmer together until cooked through and the sauce coats them.▶3:15
10. 10.Serve over mashed potatoes.▶3:50