Homestyle, comforting, and wonderfully tender: fluffy mashed potatoes, golden chicken meatballs, and a silky cream sauce. It comes together without fuss and is perfect for a family dinner.
Ingredients
Mashed potatoes
- Potatoes — 1100 g (2 lb 7 oz)
- Water for boiling
- Salt — 3 g
- Ground black pepper — 1.5 g
- Milk — 100 ml (scant 1/2 cup)
- Unsalted butter — 45 g (3 tbsp plus 1 tsp)
Chicken meatballs
- Ground chicken breast — 400 g (14 oz)
- Yellow onion — 75 g (about 1/2 small onion)
- Fresh parsley — 15 g (1/4 cup)
- Ground black pepper — 2 g
- Salt — 2 g
- Garlic powder — 3 g
- Olive oil — 40 ml (2 tbsp plus 2 tsp)
Cream sauce and assembly
- Unsalted butter — 20 g (1 1/2 tbsp)
- Olive oil — 15 ml (1 tbsp)
- Yellow onion — 75 g (about 1/2 small onion)
- Fresh parsley — 5 g (1 tbsp)
- Chicken bouillon cube — 1 pc.
- Heavy cream — 350 ml (1 1/2 cups)
- Ras el hanout — optional
- Grated cheese for topping — optional
How to Make It
- Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, salt it lightly, add the potatoes, and cook for 15-20 minutes until tender. Drain well.
- Transfer the potatoes to a food processor. Add 3 g salt, 1.5 g black pepper, the milk, and 45 g butter. Process until smooth and creamy, or mash with a potato masher or ricer.
- In a bowl, combine the ground chicken, finely chopped onion (75 g), chopped parsley (15 g), black pepper (2 g), salt (2 g), garlic powder (3 g), and olive oil (40 ml). Mix well.
- Shape the chicken mixture into small meatballs of even size.
- Heat a skillet over medium heat and brown the meatballs on all sides. Transfer to a plate.
- In the same skillet, melt 20 g butter with 15 ml olive oil. Add the finely chopped onion (75 g) and sauté for 2-3 minutes until lightly golden. Stir in the chopped parsley (5 g) and, if using, a pinch of ras el hanout. Crumble in the bouillon cube, pour in the cream, and warm for 3-4 minutes until slightly thickened. Return the meatballs and gently simmer over low heat until the sauce turns silky.
- Preheat the oven to 200°C (400°F). Spread the mashed potatoes in a baking dish, then top with the meatballs and sauce. Sprinkle with grated cheese if desired.
- Bake for 10-15 minutes until lightly browned and serve hot.
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Tips and Variations
- No lumps: do not overwork the potatoes — if you do not have a processor, use a potato ricer rather than a blender.
- Cream: you can substitute a mix of 200 ml (3/4 cup plus 1 tbsp) cream and 150 ml (2/3 cup) milk, or use 20% cooking cream and simmer the sauce a little longer over low heat.
- Spices: paprika, nutmeg, or herbes de Provence work well in place of ras el hanout.
- Cheese: mozzarella, Gouda, or Parmesan are all good choices. Add a thin layer so the casserole stays balanced.
- Make-ahead: assemble the casserole without the final bake, let it cool, cover, and refrigerate for up to 24 hours. Before serving, bake for 20-25 minutes at 180°C (356°F).
Nutritional Information
| Servings | 1 of 4 |
|---|---|
| Calories | ≈ 860 kcal |
| Protein | ≈ 25 g |
| Fat | ≈ 59 g |
| Carbohydrates | ≈ 58 g |
| Fiber | ≈ 6 g |
| Sugars | ≈ 7 g |
| Sodium | ≈ 1000 mg |
Values are approximate and depend on the specific ingredients and any cheese added.
FAQ
What can I use instead of heavy cream in the sauce?
Use a mix of 20% cream and milk, simmering the sauce a little longer over low heat. You can also add 1 tsp cornstarch dissolved in 1 tbsp cold milk to help stabilize the texture.
Can I make the meatballs with turkey or pork?
Yes, turkey works beautifully in the same proportions. With pork, the dish will be richer; it is best to reduce the oil slightly when browning and in the sauce.
How should I store and reheat the casserole?
Store in the refrigerator for up to 3 days in an airtight container. Reheat covered with foil at 160°C (320°F) for 15-20 minutes, or reheat individual portions in the microwave on medium power.