Chicken Balls With Mushroom Sauce Recipes

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

CREAMY CHICKEN MEATBALLS IN MUSHROOM SAUCE

Steps:

• In a large bowl, mix together all the ingredients except ground chicken and oil. Mix well and add the ground chicken. Mix till just combined. Form the mixture into approximately 18 meatballs. Set aside.
• Heat two tablespoons Olive Oil in a pan and add as many meatballs as will fit into the pan without overcrowding. You may have to do this in batches. On high heat, brown the meatballs on all sides and remove them on a plate.
• Heat two tablespoons olive oil and a tablespoon of butter in the same pan. Add garlic and onions. Cook till the onions soften and become translucent. Add the mushrooms and cook for another 2-3 minutes.
• Stir in the flour and cook for another minute to get rid of the raw flour flavour. Slowly add the chicken broth and keep whisking continuously till the sauce thickens.
• Stir in the rosemary, parsley, paprika, salt, pepper and meatballs. Add a little more stock or water if the sauce is too thick. Simmer the meatballs for ten minutes. Stir in the heavy cream and switch off the flame. Serve hot with noodles, rice or mashed potatoes.

CHICKEN BALLS WITH MUSHROOM SAUCE.

Steps:

• Combine mince, flour, onions, egg and seasonings in a bowl.
• Shape into meatballs and dust with a little extra flour.
• Heat half the oil in a pan and brown the meatballs all over.
• Remove from the pan.
• In the same pan heat the remaining oil and saute the onion, garlic, mushrooms and bacon until tender.
• Pour in the stock, bring to the boil and simmer to reduce the liquid by half.
• Stir in the cream and simmer for 10 minutes to thicken the sauce.
• Add the meatballs back in and simmer for 10 more minutes.
• Serve with rice, pasta, potatoes or steamed vegetables.

MEATBALLS AND MUSHROOM SAUCE

Steps:

• For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
• Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
• For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
• Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
• Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.

MEATBALLS WITH MUSHROOM SAUCE

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE

Steps:

• To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
• To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
• Add in chicken pieces; using clean handsand mix until well coated.
• Heat oil in a deep-fryer or Dutch oven to 375 degrees.
• Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
• Remove to a paper towel.
• Sprinkle with seasoning salt immediately after frying if desired.
• Serve immediately with sweet and sour sauce.
• Delicious!

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.