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    Home » Recipes » Easy Meals

    Chicken Meatballs in Leek Sauce

    February 21, 2023 By Monika Last Updated May 23, 2024 6 Comments

    Jump to Recipe

    Chicken meatballs in sauce make a surprisingly delicious dish considering how little effort and few ingredients it requires. It is a one-pot dish that’s full of flavour, nutritious, and versatile, perfect to serve with either potatoes, pasta, or rice. Ready in just over 30 minutes!

    Top down view of chicken meatballs in leek sauce in large pan.

    Making chicken meatballs in sauce is a simple 3-step process. The first step involves making the meatballs and browning them quickly. The second is making an easy 5-ingredient leek sauce, and the last step is putting it all together.

    This method produces juicy as well as delicious chicken meatballs, as they retain moisture while also absorbing the flavours from the sauce.

    See also Polish chicken meatball soup!

    Chicken meatballs in sauce ingredients and substitutions

    Chicken meatballs ingredients

    • Ground chicken

    For best results – tasty, juicy meatballs - use meat with at least 5% of fat (important for the texture as well as flavour).

    • Egg and breadcrumbs

    These help bind the ground chicken mixture and improve the texture of the meatballs. You can use either homemade breadcrumbs (a mixture of coarse and fine crumbs), which is what I did, or panko.

    • Cheese

    Adding a little cheese enhances the flavour and helps produce juicy meatballs. I used parmesan but any hard Italian-style cheese is fine to use.

    • Herbs and seasoning

    I used Italian herbs but mixed herbs or herbes de Provence are also fine to use.

    Sauce ingredients

    • Vegetables

    I used leeks, but you can use a frozen vegetable mix if preferred (cook from frozen). I like to use the entire leek (for more flavour and colour), but you can just use the white part if preferred (you may need to use 3 leeks). If using the entire leek just cut off the end and a bit off the green part (it can be a little tough) and use the rest.

    • Flour

    Flour thickens the sauce. To avoid lumps it's important to stir it into the vegetables thoroughly before pouring in the stock.

    • Thyme

    Use either fresh or dried thyme (I favour fresh for this recipe).

    • Stock

    Either vegetable or chicken stock is fine to use.

    • Butter

    Butter enhances the flavour of the sauce and I strongly recommend using it.

    Step-by-step recipe instructions

    1.Combine meatball ingredients: To a large mixing bowl add the ground chicken, egg, breadcrumbs, parmesan, dried herbs, garlic and onion granules and salt and pepper. Stir together using a large spoon then mix everything thoroughly with your hand.

    Top down view of ground chicken, grated cheese, egg and breadcrumbs in bowl.

    2. Form meatballs: Form 11-12 meatballs (grease your hands with a little oil for every meatball to prevent the mixture sticking to them).

    Raw meatballs on top of white plate.

    3. Fry meatballs: In a large non-stick pan heat 1-1.5 tablespoons of oil and fry the meatballs for 2-3 minutes over a medium heat until browned then turn over and fry for 2 more minutes. They should not be cooked through at this point. Remove the meatballs from the pan and set aside.

    Frying meatballs in pan.

    4. Cook leek: Using the same pan (with the juices from the meatballs in it) add the leeks and cook over a medium/low heat for about 4 minutes until softened, stirring often.

    5. Add flour: Add the flour, 1 tablespoon of butter and quickly stir into the leek mixture.

    Cooking sliced leeks with flour in pan.

    6. Add stock: When the flour is no longer visible pour in the stock, add the thyme, pepper to taste and stir until the sauce starts to thicken.

    Leek sauce in large shallow pan.

    7. Add meatballs: Return the meatballs to the pan, cover and simmer gently for 10-12 minutes or until the meatballs are cooked through.

    Meatballs in leek sauce in pan.

    8. Serve: Remove from the heat, scatter over a little grated parmesan and serve!

    Side view of meatballs in leek sauce in pan.

    Serving suggestions

    Chicken meatballs with sauce are delicious with mashed potatoes as well as pasta or even rice. Other sides that go well with this dish include steamed vegetables, such as broccoli or green beans, but also raw crunchy salads, such as coleslaw, pickled red cabbage salad or beet slaw.

    Why did my meatballs fall apart

    1) There is not enough binding ingredients (i.e. egg and breadcrumbs). While adding too many eggs and too much breadcrumbs can make your meatballs rubbery 1 egg and a few tablespoons of breadcrumbs will bind the meatball mixture perfectly.

    2) The ingredients haven't been mixed thoroughly. Make sure all the ingredients have been evenly distributed throughout the mixture before forming the meatballs.

    3) You didn't roll the meatballs well: take time forming the meatballs to make sure they feel firm.

    Why is it better to brown meatballs before putting in sauce

    There are 2 benefits to using this method. The first is that is adds more flavour and colour to the meatballs. The second advantage is that it helps the meatballs keep their shape.

    That said, it is also important not to cook the meatballs completely before putting in the sauce. This is because they absorb the flavours of the sauce as they cook.

    How long should chicken meatballs simmer in sauce

    Only as long as they need to cook through. This is especially important with chicken meatballs, as, unlike pork or beef, chicken is quite delicate and can become a bit dry if cooked too long (unless it's dark meat, such as chicken thighs).

    So while it's ok to leave the chicken meatballs in sauce, once cooked, I do not recommend simmering the dish longer than you need to.

    Depending on their size chicken meatballs need about 10-14 minutes of cooking in sauce (after browning).

    What can I make ahead

    You can prepare the meatballs in advance, cover and refrigerate overnight, then brown and cook along with the sauce, as per Instructions, the following day.

    Top tips

    • The chicken: To make juicy meatballs I recommend using meat with no less than 5% fat. See also my delicious ground chicken pasta casserole!
    • The leeks: I like to use the entire leek, but you can just use the white part (in which case you may need 3 leeks).
    • The meatballs: Brown the meatballs but do not cook them through. They will finish cooking in the sauce. (See also meatballs with mushroom sauce and meatball pasta bake which are made using a similar method).
    • Best served: immediately.
    • Storing: Leftover sauce with chicken meatballs can be covered and refrigerated for up to 3 days.
    • Freezing: You can freeze raw meatballs in an airtight container for up to 3 months. Alternatively freeze the meatballs with the sauce. Defrost overnight in the fridge.
    • What equipment to use: I recommend using a large non-stick pan – you won’t need to use very much oil and the meatballs will brown evenly.

    Make it gluten free

    To make this dish gluten free use gf oats instead of the breadcrumbs in the meatballs and cornstarch/cornflour in the sauce (add 3.5 teaspoons).

    More poultry meatballs in sauces to try next

    • Healthy Meatball Casserole
    • Meatballs in Healthy White Sauce
    • Easy Turkey Meatballs in Tomato Sauce

    See also these other easy, delicious dinner ideas!

    Recipe

    Top down view of chicken meatballs in leek sauce in large pan.

    Chicken Meatballs in Leek Sauce

    Chicken meatballs in sauce make a surprisingly delicious dish considering how little effort and few ingredients it requires. It is a one-pot dish that’s full of flavour, nutritious, and versatile, perfect to serve with either potatoes, pasta, or rice.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: healthy
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12 meatballs
    Calories: 113kcal
    Author: Monika Dabrowski

    Equipment

    • Large non-stick pan

    Ingredients

    For the meatballs

    • 1.1 pounds (500 g) ground chicken
    • 1 large egg
    • 4 tablespoons breadcrumbs mixture of fine and coarse, or panko
    • ⅔ teaspoon Italian herbs
    • ¼ teaspoon onion granules
    • ⅕ teaspoon garlic granules
    • ⅓ teaspoon fine sea salt and pepper to taste
    • 5 tablespoons parmesan finely grated, plus more for serving
    • 1-1½ tablespoons olive oil for frying

    For the sauce

    • 2 medium leeks rinsed, finely sliced
    • 3 teaspoons all-purpose/plain flour
    • 1⅓ cups (320 ml) vegetable/chicken stock
    • 2 sprigs thyme leaves only, or ½ tsp dried, or to taste
    • 1 tablespoon butter

    Instructions

    Make meatballs

    • Combine meatball ingredients: To a large mixing bowl add the ground chicken, egg, breadcrumbs, parmesan, dried herbs, garlic and onion granules and salt and pepper. Stir together using a large spoon then mix everything thoroughly with your hand.
    • Form meatballs: Form 11-12 meatballs (grease your hands with a little oil for every meatball to prevent the mixture sticking to them).
    • Fry meatballs: In a large non-stick pan heat 1-1.5 tablespoons of oil and fry the meatballs for 2-3 minutes over a medium heat until browned then turn over and fry for 2 more minutes. They should not be cooked through at this point. Remove the meatballs from the pan and set aside.

    Make sauce

    • Cook leeks: Using the same pan (with the juices from the meatballs in it) add the leeks and cook over a medium/low heat for about 4 minutes until softened, stirring often.
    • Add flour: Add the flour, 1 tablespoon of butter and quickly stir into the leek mixture.
    • Add stock: When the flour is no longer visible pour in the stock, add the thyme, pepper to taste and stir until the sauce starts to thicken.

    Assemble

    • Add meatballs: Return the meatballs to the pan, cover and simmer gently for 10-12 minutes or until the meatballs are cooked through.
    • Serve: Remove from the heat, scatter over a little grated parmesan and serve!

    Notes

    • The chicken: To make juicy meatballs I recommend using ground chicken with no less than 5% fat.
    • The leeks: I like to use the entire leek, but you can just use the white part (in which case you may need 3 leeks).
    • The meatballs: Brown the meatballs but do not cook them through. They will finish cooking in the sauce. (See also meatballs with mushroom sauce and meatball pasta bake which are made using a similar method).
    • Best served: immediately.
    • Storing: Leftover sauce with chicken meatballs can be covered and refrigerated for up to 3 days.
    • Freezing: You can freeze raw meatballs in an airtight container for up to 3 months. Alternatively freeze the meatballs with the sauce. Defrost overnight in the fridge.
    • What equipment to use: I recommend using a large non-stick pan – you won’t need to use very much oil and the meatballs will brown evenly.

    Nutrition

    Serving: 1meatball in sauce | Calories: 113kcal | Carbohydrates: 5g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 169mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make these ground chicken meatballs in leek sauce I’d love to know how they turned out for you. Let me know in the comments below, thanks:)

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    Comments

      5 from 1 vote

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    1. Monika says

      July 16, 2018 at 7:26 am

      Thanks, glad you like it!

      Reply
    2. Cat | Curly's Cooking says

      July 12, 2018 at 9:04 pm

      5 stars
      These look so tasty, really like the idea of using chicken in meatballs.

      Reply
      • Monika says

        July 13, 2018 at 8:51 am

        Thanks Cat!

        Reply
    3. Monika says

      July 10, 2018 at 6:49 am

      Thank you!

      Reply
    4. Monika says

      July 09, 2018 at 6:21 pm

      Thank you, glad you like it! And thanks for co-hosting FF:)

      Reply
    5. Monika says

      July 09, 2018 at 6:17 pm

      Thanks Dee Dee!

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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