This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
These tender chicken meatballs with herbs and spices, served with creamy pasta and caramelized onions, are a pure delight. Ultra tasty and delicious, this recipe is easy to make and will delight young and old alike!
If you love creamy, gourmet pasta recipes, you'll love these creamy Orzo with lemon, tomato confit and Parmesan, these spinach and goat cheese lasagna or these incredible mac and cheese.
Table des matières
💙 Why you'll love them
- It's really easy to make, but just needs a little time to cook.
- It's comforting, gourmet and regressive as can be!
- It's an original change from the beef meatballs found in traditional pasta bolognese.
🍗 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Chicken: in cutlets or fillets.
- Onions: I recommend white or yellow.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- White wine: choose a dry one (Sauvignon, Chardonnay, Chablis, etc.). It can be replaced by lemon juice or broth (vegetable or poultry).
- Spices: Cayenne pepper, Espelette pepper, paprika and cumin.
- Herbs: chives, parsley, thyme and oregano. Fresh, frozen or dried...take what you've got!
- Crème fraîche
- Pasta: fresh if you can, it's better. I recommend long pasta such as Tagliatelle, Linguine or Cappellini, which will go very well with the generous sauce in this recipe.
- Parmesan cheese: I recommend using a block of it and grating it yourself as you prepare the recipe - it's so much better!
- Breadcrumbs, to give texture to the chicken meatballs.
- Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
🥰 Chef's tips
- The secret of creamy onion sauce is caramelization: to keep the onions from burning and melt in the mouth, cook them for a long time over low-medium heat, adding a little water as soon as the bottom of the pan becomes too dry.
- Before cooking your chicken meatballs, toss them well in flour: this is what will hold them together during cooking.
- Add the crème fraîche at the last moment : if you add it too early, it may melt too much and you'll end up with a sauce that's too runny.
❄️ Storage / freezing
Chicken meatballs can be stored in tupperware in the fridge for 2-3 days. As for pasta, it's the same thing. They may simply dry out a little, so don't hesitate to add a dash of water when reheating them in the microwave.
You can also freeze this dish: simply place the whole thing in a freezer bag, making sure to write the date and name of the recipe beforehand.
😋 Other chicken gems
- Chicken Karaage: the world's best fried chicken
- Smooth and creamy mustard chicken
- Best chicken Chimichurri
If you make this dish, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Chicken meatballs and creamy onion pasta
Ingredients
For the cream sauce:
- 4 cups onions chopped
- ¼ cup unsalted butter
- 2 tablespoons white wine
- 1 pinch Cayenne pepper
- 2 ¾ cups creme fraiche
- 2 tablespoons thyme
- 3 ⅓ cups pasta
- 1 ⅓ cups Parmesan cheese freshly grated
- salt to taste
- black pepper to taste
For the chicken meatballs:
- 1.1 pounds chicken fillets
- 1 egg
- ½ onion
- 2 garlic cloves
- 6 tablespoons breadcrumbs
- ¼ yellow lemon
- 2 tablespoons ground sweet paprika
- 2 tablespoons ground cumin
- 2 tablespoons chives
- 3 tablespoons parsley
- 1 tablespoon thyme
- 2 tablespoons oregano
- 1 pinch Espelette pepper
Instructions
- Slice the onions into thin strips and sauté in butter in a large saucepan. Add a little white wine, salt, pepper and a pinch of cayenne pepper.
- Cover and cook for 1 hour over a low-medium heat (check from time to time to make sure they don't stick, and if they do, add a little more water).
- Meanwhile, prepare the chicken meatballs: chop the chicken in a food processor or hand blender. Add the egg, parsley, thyme, oregano, chives, breadcrumbs, onion, garlic, salt, pepper, cumin, paprika, Espelette pepper and lemon juice.
- Using your hands, shape into balls and dip into the flour. Heat olive oil in a frying pan over medium heat and cook the meatballs on both sides until golden.
- Cook the pasta for the time indicated on the packaging and, once drained, add it to the onions with the creme fraiche, thyme, Parmesan and meatballs.
Répondre