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Yield: 4-6
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Chicken Meatballs
1 tablespoon
Butter
1
Small onion, finely chopped
1/2
Red bell pepper, finely chopped
2 cloves
Garlic, minced
2 slices
Bread (torn in to small pieces)
2 tablespoons
Milk
1 pound
1/2 pound
1 large
Egg
1 teaspoon
Seasoning salt
1 teaspoon
Black pepper, onion powder, garlic powder
1 cup
Flour
2 tablespoons
Oil
2 tablespoons
Butter
- In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
- In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and peppers allowing them to soften and become translucent, about 3.
- Add garlic and cook a minute or 2 more. Take them off the heat and allow to cool.
- When the onions and peppers have cooled, add the ground thigh and breast, bread mixture, an egg and all the seasonings to the bowl and mix until just combined. Don’t overmix the meat as it will result in tough meatballs. Shape into 20-25 meatballs that
are about 1- 1 ¼ inch in diameter. Coat in flour. - Heat butter along with oil in a skillet over medium heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate.
- Don’t over crowd the skillet, you want an even golden crust on each.
- Add sliced onions to the same pan and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Add 1 tablespoon of butter stir until melted. Whisk 2 tablespoons of flour into the onions and garlic.
- Stir to combine and cook for a minute or two to cook out the flavor of the flour.
- Add the chicken stock slowly, whisking at the same time. Continue until all the stock is incorporated and the gravy is smooth. Add bay leaf.
- Add the meatballs into the gravy and place burner on low to finish them, 20 to 25 minutes.
Herb Truffle Spaetzle
2 cups
All Purpose Flour
4
Eggs, lightly beaten
1/3 cup
Milk
Salt and Pepper to taste
2 sprigs
Fresh thyme, leaves removed from stem
1 teaspoon
Flat leaf parsley, minced
1 oz
Truffles, grated on a microplane
1 teaspoon
Truffle oil
2 teaspoons
Salt
8 cups
Water
1 tablespoon
Butter
- Bring 6 quarts of salted water to a boil.
- In a large bowl stir the flour, salt and pepper, eggs, milk, herbs, grated truffle and oil until sticky but smooth.
- Place a spaetzle maker (or colander with big holes) over the pot. Spoon dough into the and press it through the holes to drop into the boiling water. Cook until they float about 3-5 minutes. Hint: Coat the well of the maker with non-stick cooking spray.
- Drain dumplings from water and toss in butter or a little more truffle oil.
- Serve meatballs on a bed of the spaetzel smothered with gravy. Garnish with a little more truffle pieces and or fresh thyme.
Smothering Gravy
1
Onion, sliced
1 clove
Garlic, minced
1 tablespoon
Butter
2 tablespoons
Flour
2 cups
Homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
1-2
Bay leaves, preferably fresh
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Chicken Meatballs Smothered in Gravy with a Spaetzle Herb Truffle Dumpling
Yield: 4-6
Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken Meatballs
1 tablespoon
Butter
1
Small onion, finely chopped
1/2
Red bell pepper, finely chopped
2 cloves
Garlic, minced
2 slices
Bread (torn in to small pieces)
2 tablespoons
Milk
1 pound
1/2 pound
1 large
Egg
1 teaspoon
Seasoning salt
1 teaspoon
Black pepper, onion powder, garlic powder
1 cup
Flour
2 tablespoons
Oil
2 tablespoons
Butter
- In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
- In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and peppers allowing them to soften and become translucent, about 3.
- Add garlic and cook a minute or 2 more. Take them off the heat and allow to cool.
- When the onions and peppers have cooled, add the ground thigh and breast, bread mixture, an egg and all the seasonings to the bowl and mix until just combined. Don’t overmix the meat as it will result in tough meatballs. Shape into 20-25 meatballs that are about 1- 1 ¼ inch in diameter. Coat in flour.
- Heat butter along with oil in a skillet over medium heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate.
- Don’t over crowd the skillet, you want an even golden crust on each.
- Add sliced onions to the same pan and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Add 1 tablespoon of butter stir until melted. Whisk 2 tablespoons of flour into the onions and garlic.
- Stir to combine and cook for a minute or two to cook out the flavor of the flour.
- Add the chicken stock slowly, whisking at the same time. Continue until all the stock is incorporated and the gravy is smooth. Add bay leaf.
- Add the meatballs into the gravy and place burner on low to finish them, 20 to 25 minutes.
Herb Truffle Spaetzle
2 cups
All Purpose Flour
4
Eggs, lightly beaten
1/3 cup
Milk
Salt and Pepper to taste
2 sprigs
Fresh thyme, leaves removed from stem
1 teaspoon
Flat leaf parsley, minced
1 oz
Truffles, grated on a microplane
1 teaspoon
Truffle oil
2 teaspoons
Salt
8 cups
Water
1 tablespoon
Butter
- Bring 6 quarts of salted water to a boil.
- In a large bowl stir the flour, salt and pepper, eggs, milk, herbs, grated truffle and oil until sticky but smooth.
- Place a spaetzle maker (or colander with big holes) over the pot. Spoon dough into the and press it through the holes to drop into the boiling water. Cook until they float about 3-5 minutes. Hint: Coat the well of the maker with non-stick cooking spray.
- Drain dumplings from water and toss in butter or a little more truffle oil.
- Serve meatballs on a bed of the spaetzel smothered with gravy. Garnish with a little more truffle pieces and or fresh thyme.
Smothering Gravy
1
Onion, sliced
1 clove
Garlic, minced
1 tablespoon
Butter
2 tablespoons
Flour
2 cups
Homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
1-2
Bay leaves, preferably fresh
