Chicken meatballs with béchamel sauce

Chicken meatballs with béchamel sauce: A delicious and comforting recipe

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4

In the culinary world, few dishes are as comforting and versatile as chicken meatballs with béchamel sauce. This dish combines the tenderness of chicken meat with the creaminess of béchamel sauce, offering a culinary experience that not only delights the taste buds but also brings a touch of nostalgia. Whether we prepare them for a family meal or a special occasion, chicken meatballs with béchamel sauce are always an inspired choice.

A brief story about the recipe
It is said that meatballs have deep roots, with a history spanning several centuries and crossing various culinary cultures. These little delicacies, made from minced meat, are an excellent way to use ground meat, and the béchamel sauce, with its velvety texture, complements them perfectly. Adding garlic to the béchamel sauce is a modern variation that adds an extra layer of flavor, making it a perfect choice for those who love intense aromas.

Necessary ingredients
*For the meatballs:*
- 500 g minced chicken (thighs and breast for a rich taste)
- 1 small onion, finely chopped
- 2 tablespoons rice (washed and drained)
- 1 egg
- 1 chicken stock cube (or chicken broth, if you prefer)
- Salt and pepper, to taste
- A handful of parsley, chopped
- A handful of dill, chopped

*For the béchamel sauce:*
- 600 ml milk
- 50 g butter
- 50 g flour
- 1/2 onion
- 6 cloves
- 4 bay leaves
- Salt and pepper, to taste

Step by step: Prepare the meatballs
1. Boil the water: In a large pot, add 2 liters of water and bring it to a boil. Adding a chicken stock cube will enhance the flavor, so don't forget to dissolve it in a little warm water for easier integration.
2. Mix the ingredients for the meatballs: In a large bowl, combine the minced chicken, finely chopped onion, washed rice, egg, parsley, and dill. Season with salt and pepper. Mix well, using your hands to achieve a homogeneous mixture, but remember to wet your hands to avoid sticking.
3. Shape the meatballs: Form meatballs slightly larger than a walnut from the mixture. Make sure they are uniform for even cooking.
4. Cook the meatballs: When the water starts to boil, carefully add the meatballs, being careful not to overcrowd them. Let them boil for 5 minutes. After that, reduce the heat to low and let them simmer for another 20 minutes. The meatballs are ready when they float to the surface. Remove them with a slotted spoon onto a platter.

Preparing the béchamel sauce
1. Infuse the milk: In a small saucepan, place the milk and add the peeled onion studded with cloves and the bay leaves. Bring to medium heat, without letting it boil, and let it infuse for 5 minutes.
2. Prepare the roux: In another heavy-bottomed saucepan, melt the butter over low heat. Add the flour and continuously whisk for 5 minutes, being careful not to burn it.
3. Add the milk: Gradually add the infused milk, continuously stirring to avoid lumps. The sauce is ready when it becomes creamy and has the consistency of sour cream. Check the consistency by putting a little sauce on the back of a spoon; if it doesn't run, it's perfect.
4. Season the sauce: Finally, add salt and pepper to taste, and if desired, add crushed garlic for an intense aroma.

Completing the dish
1. Serving: Place the meatballs on plates and pour the béchamel sauce over them. Garnish with fresh herbs for an appealing look and an extra hint of flavor.
2. Serving suggestion: These meatballs can be served alongside mashed potatoes or a fresh green salad, which will balance the richness of the sauce.

Practical tips
- Variations: You can add grated vegetables such as carrot or zucchini to the meatball mixture to enhance their nutritional value. Additionally, the béchamel sauce can be enriched with grated cheese for a more intense flavor.
- Frequently asked questions:
- *What type of meat can I use?* - While chicken is standard, you can experiment with turkey or even meat blends.
- *Can I freeze the meatballs?* - Of course! The uncooked meatballs can be frozen before being boiled. Make sure they are well packaged.
- Nutritional benefits: This dish is a good source of protein due to the chicken, and the béchamel sauce adds calcium from the milk. Fresh herbs contribute essential vitamins.

Chicken meatballs with béchamel sauce are more than just a dish; they bring family and friends together around the table. This dish will surely become one of your favorites! Enjoy every bite and don't forget to experiment with different ingredients and flavors!