Baked Chicken Meatballs in Creamy Sauce

The most delicious, tender, juicy, dietary — for every day! Meatballs in sour cream sauce in the oven are made from chicken and are suitable for those who are counting calories or adhering to dietary restrictions. If you remove the pepper and use low-fat sour cream, the dish can be given to a child from one year old!
cook time: 1h 20 min
Zoe Kendrick
Baked Chicken Meatballs in Creamy Sauce

Nutrition Facts (per serving)

133
Calories
9g
Fat
3g
Carbs
9g
Protein

Ingredients (4 portions)

Meatballs:

Chicken mince 600 g
Milk 50 ml
Eggs 1 pc
Onion 1 pc
White bread 20 g
Vegetable oil 1 tbsp
Ground black pepper to taste
Salt to taste

Sauce:

Bouillon 300 ml
Sour cream 250 g
Corn starch 1 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make meatballs in sour cream sauce in the oven? Start by preparing the required ingredients according to the list. The meatballs are dietary, so low-fat minced chicken is used, but you can use other types of minced meat. If you need the least calorie meatballs, then it is better not to buy minced meat, but to make it yourself from a couple of chicken fillets, trimming all the fat from them and mincing them through a meat grinder or grinding them in a blender.

Step 2

Step 2
Cut off the crusts from yesterdayʼs slice of white bread, pour milk over the crumb and leave to swell, then squeeze thoroughly.

Step 3

Step 3
Finely chop the onion. You can add onions to the minced meat fresh or fried. I added it fresh.

Step 4

Step 4
Combine minced meat, egg, bread crumb, onion, salt and pepper. If you wish, you can also add chopped parsley or dill to the minced meat, a pinch of paprika, special spices for meatballs or minced meat dishes, etc. Take a small egg for meatballs, because it can greatly liquefy the minced meat.

Step 5

Step 5
Mix the minced meat thoroughly until smooth. Place the minced meat in the refrigerator for 30-40 minutes so that the mass becomes denser and the meatballs do not fall apart during cooking. If your meatballs do not hold their shape even after cooling, add a couple of tablespoons of semolina to the minced meat. It will absorb excess moisture.

Step 6

Step 6
While the mince is cooling, prepare the sauce. You can use any broth: chicken, meat or vegetable. If you donʼt have broth, you can replace it with plain water. I have sour cream with a fat content of 15%, but you can use any fat content to your liking.

Step 7

Step 7
Dissolve cornstarch in 50 ml of cold broth. If you only have potato starch, add half as much because it is stronger than corn starch.

Step 8

Step 8
Pour broth with starch into cold sour cream and stir well. Add the remaining broth, salt and pepper and stir everything again. The sauce is ready.

Step 9

Step 9
With wet hands, form the minced meat into meatballs no larger than a walnut.

Step 10

Step 10
Fry the meatballs in vegetable oil for about 4-5 minutes until light golden brown, turning on different sides. Itʼs important not to brown them too much because they will darken even more and become tougher when baked in the oven. And we need to maintain a delicate and juicy texture. We fry the meatballs because the minced meat is very tender, it does not have a binding element like rice, and it will disintegrate during baking if you do not fry it.

Step 11

Step 11
Place the meatballs in a baking dish in a single row. For such a number of meatballs, it is desirable to have a large form with low sides so that there is a small distance between the meat pieces and all the sauce can be contained. In this case, the meatballs themselves should be almost completely covered with sauce.

Step 12

Step 12
Pour sour cream sauce into the mold. Place the meatballs in an oven preheated to 180°C for 25-30 minutes. Bon appetit!

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