Chicken Meatballs with a Creamy Mushroom Gravy

Another great Portuguese recipe to add to your stash.



You can certainly use ground chicken bought at the store, but I always grind mine up using my Meat Grinder, and I love not only the texture, but the taste, the look etc.  It is a worthy investment and you can find a Meat Grinder for around $30.

Almondegas de Galinha com cogumelos

4 chicken breasts (grind through the meat grinder)
parsley
salt and pepper
garlic powder
onion flakes
2 bread slices
1 tablespoon flour
1 egg
Small onion, diced
Small can of mushrooms, drained
2 cups heavy cream


The best way to grind any kind of meat, is to have it either still frozen or semi frozen.  I always grind mind straight from the freezer.



Cut the chicken breasts into small cubes and grind.



In a bowl, add the ground chicken and the rest of the ingredients,



except the bread.   In a separate bowl, place the bread slices, add a little bit of water and dip the bread until soggy.  Squeeze out the water, not all of it, leave a little.  Break into small pieces and add to the chicken mixture.




Mix everything well, add the flour and the egg, mix well and shape into meatballs.



Use flour to sprinkle on your hands and the chicken mixture so the meatballs don't stick.



In a skillet, add a little butter, and fry the chicken meatballs until done and nicely browned, remove to a plate. 



Add the onion and cook for a few minutes until tender.  Add in the mushrooms and the heavy cream and simmer for a minute or so.



Place the meatballs back into the skillet and heat for a few.



Serve with Rice :)

These are so good, and they taste even better the following day. I like using mine in a sandwich.