A hearty homestyle dinner in one go: juicy chicken meatballs in a rich creamy mushroom sauce, fluffy buckwheat, and a fresh cabbage, tomato, and cucumber salad. Simple, balanced, and full of flavor.
Ingredients
Meatballs and sauce
- Ground chicken — 1.3 lb | 600 g
- Salt — 1 tsp | 1 tsp
- Ground black pepper — 1/4 tsp | 1/4 tsp
- Garlic powder — 1 tsp | 1 tsp
- Sweet paprika — 1 tsp | 1 tsp
- Vegetable oil — 2 tbsp | 2 tbsp (for frying)
- Onion — 1 pc | 1 pc
- Button mushrooms — 10.6 oz | 300 g
- 20% cream — 1 cup | 250 ml
Side dish
- Buckwheat groats — 7 oz | 200 g
- Water — 1 2/3 cups | 400 ml
- Salt — 1/2 tsp | 1/2 tsp
Salad
- White cabbage — 7 oz | 200 g
- Tomato — 1 pc | 1 pc
- Cucumber — 1 pc | 1 pc
- Fresh herbs (dill, parsley) — 0.4 oz | 10 g
- Lemon juice — 1 tbsp | 1 tbsp
- Olive oil — 1 tbsp | 1 tbsp
- Sugar — 1/2 tsp | 1/2 tsp
- Salt — a pinch | a pinch
Step-by-step recipe
- Combine the ground chicken with salt, pepper, garlic powder, and paprika. Mix until smooth, then shape into small meatballs about 1.2–1.6 in | 3–4 cm in diameter.
- Heat 1 tbsp | 1 tbsp of oil in a skillet over medium heat and fry the meatballs on all sides until nicely browned, 5–6 minutes. Transfer to a plate.
- In the same skillet, add the remaining oil and sauté the finely chopped onion for 3 minutes until softened. Add the mushrooms, sliced, and cook for another 5–6 minutes until the moisture has evaporated.
- Pour in the cream, bring just to a gentle simmer, then return the meatballs to the pan. Reduce the heat, cover, and simmer for 10–12 minutes until the meat is cooked through and the sauce has slightly thickened.
- Meanwhile, cook the buckwheat: rinse the groats, add the water, and season with salt. Bring to a boil, reduce the heat to low, and cook covered for 15 minutes. Remove from the heat and let stand for 5 minutes.
- For the salad: finely shred the cabbage and gently massage it with your hands. Slice the tomato and cucumber, and chop the herbs. Toss everything together with lemon juice, olive oil, sugar, and a pinch of salt.
- To serve, spoon the buckwheat onto plates and top with the meatballs and mushroom sauce. Serve the fresh salad on the side. Finish with more herbs if you like.
Nutritional value
| Serving | 1 of 4 |
|---|---|
| Calories | ≈ 620 kcal |
| Protein | ≈ 37 g |
| Fat | ≈ 35 g |
| Carbohydrates | ≈ 43 g |
| Fiber | ≈ 7 g |
| Sugars | ≈ 6 g |
| Sodium | ≈ 0.9 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- For meatballs that hold their shape even better, chill them in the refrigerator for 10–15 minutes before frying.
- The sauce will be thicker if you simmer it uncovered over medium heat for 2–3 minutes at the end.
- Buckwheat can be swapped for rice, mashed potatoes, or pasta — use whatever your family loves most.
- Button mushrooms can be replaced with oyster mushrooms or wild mushrooms, pre-cooked first.
FAQ
Can I replace the chicken with turkey or pork?
Yes. Turkey gives a similarly tender result, while pork makes the dish richer and juicier. The simmering time stays the same.
How can I thicken the sauce without reducing it for a long time?
Dissolve 1 tsp | 1 tsp cornstarch in 2 tbsp | 2 tbsp of cold water and stir it into the sauce. Heat for 1 minute until thickened.
Can I make the meatballs in the oven?
Yes. Bake at 392°F | 200°C for 12–15 minutes until golden, then transfer them to a skillet with the mushrooms and cream and simmer for 5–7 minutes.