Sour Cream and Onion Chicken Meatballs

Sour Cream and Onion Chicken Meatballs_Hero


This sour cream and onion chicken meatballs recipe is easy to prepare, gluten-free, and has a delicious creamy, sour cream and onion flavor!

Sour Cream and Onion Chicken Meatballs_Hero

Sour Cream and Onion Chicken Meatballs

This sour cream and onion chicken meatballs recipe is easy to prepare, gluten-free, and has a delicious creamy, sour cream and onion flavor!
5 from 1 vote
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Cook Time: 30 minutes
Inactive Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 484kcal

Equipment

  • Food processor
  • Wide skillet

Ingredients

Chicken Meatballs:

  • 1 pound ground chicken
  • 5 cloves garlic peeled
  • ¼ red onion peeled
  • 1 small red cherry pepper trimmed
  • 2 tablespoons mayonnaise
  • 1 teaspoon dry dill
  • ¾ teaspoon salt
  • ¾ cup garbanzo bean flour plus more if necessary (or breadcrumbs)
  • A few shakes of pepper
  • 2 tablespoons neutral cooking oil

Sour Cream and Onion Sauce:

  • 1 cup sour cream
  • ½ cup chicken stock plus more water as needed
  • 1 teaspoon dry dill
  • ½ teaspoon dry chives
  • ½ teaspoon onion powder
  • Salt and pepper to taste

Instructions

Prepare The Chicken Meatballs:

  • In a food processor, combine the garlic, red onion, and cherry pepper. Pulse until minced and transfer to a large mixing bowl.
  • To the mixing bowl, add the ground chicken along with the remaining ingredients (except the cooking oil) for the chicken meatballs and use your hands to combine, being careful not to overmix.
  • Form the meatballs into tablespoon-sized balls and transfer to a plate. Place in the freezer for 10 minutes.

Fry the Meatballs:

  • In a wide skillet, heat the 2 tablespoons neutral cooking oil over medium heat until very hot. Add the meatballs and cook for 3-4 minutes or until golden brown. Flip and cook an additional 3-4 minutes. Continue cooking for 12-15 minutes, flipping every 3-4 minutes until the meatballs are just about cooked through.
  • Pour the chicken stock in to the skillet and whisk in the sour cream. Once the sour cream is incorporated into the stock, season with salt, pepper, dill, chives, and onion powder.
  • Reduce heat to low, cover, and cook for 10 minutes or until the sauce is thickened, adding more water as necessary, to loosen up the sauce.

To Serve:

  • Serve the chicken meatballs with the sour cream and onion sauce over roasted vegetables or mashed potatoes.

Nutrition

Calories: 484kcal | Carbohydrates: 17g | Protein: 27g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 619mg | Potassium: 918mg | Fiber: 3g | Sugar: 5g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg

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