Meatballs with Chicken Velouté Sauce
Servings: 4 Serves
Ingredients
For meatballs
- 500 g Mince meat (beef and pork 50/50)
- 1 Egg
- 60 g Rice
- 1 Medium onion finely chopped
- Salt, ground black pepper, ground cumin, chopped parsley
Veloute sauce
- 80 g Butter
- 80 g Flour
- 1 l Cicken stock
- 100 g Sour cream
- Salt, ground white pepper, lemon juice
Instructions
Meatballs
- Mix all ingredients by hand or mixer, cover and leave in the fridge for 30min.
- Make 8 meatballs, coat with flour and leave them over kitchen paper.
- In a saucepan boil 2l water with a little salt added. Boil the meatballs until rice is cooked. Ones ready remove from the water with slotted spoon and leave them aside.
Sauce Veloute
- In a heavy-bottomed saucepan, melt the butter over medium heat. Take care not to let it burn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated. This is called a white Roux. Cook the roux for few minutes until it has turned a light blond color. This helps cook off the raw flour flavor.Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps.Simmer for about 20 minutes on a low heat. At the end add sour cream and stir well. The sauce shoud looks smooth and velvety.
- Now add meatballs gently and simmer for another 5 minutes.
- Serve with vegetables of you choice and sprinkle chopped parsley on top. Bon Appetite