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Boulettes de Poulet Moelleuses en Sauce Crémeuse au Poivre 🥘🐔

Indulgent Boulettes de Poulet Moelleuses en Sauce Crémeuse au Poivre

Course: Comfort Food
Cuisine: French
Keyword: Boulettes de Poulet, Chicken Recipe, comfort food, Creamy Pepper Sauce, Easy Dinner, meatballs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 meatballs
Calories: 450kcal
A comforting dish of Boulettes de Poulet Moelleuses en Sauce Crémeuse au Poivre, featuring tender chicken meatballs in a rich creamy pepper sauce.
Print Recipe

Equipment

  • skillet

Ingredients

For the Meatballs

  • 1 pound Ground chicken Can substitute with ground turkey or lean beef.
  • 1 Egg Binds the meat mixture.
  • 1 cup Breadcrumbs Can use gluten-free breadcrumbs.
  • 2 cloves Minced garlic Garlic powder is a substitute.
  • 1 small Onion Finely chopped. Shallots can be used.
  • 2 tablespoons Chopped parsley Preferably fresh herbs.
  • to taste Salt Adjust according to your taste.
  • to taste Pepper Adjust according to your taste.

For the Creamy Sauce

  • 1 cup Heavy cream Coconut cream is a dairy-free alternative.
  • 1 tablespoon Ground pepper Adjust based on heat preference.
  • 1 cup Chicken broth Vegetable broth can be used.
  • 2 tablespoons Butter Can substitute with olive oil.

Instructions

How to Make Boulettes de Poulet Moelleuses en Sauce Crémeuse au Poivre

  • In a large bowl, mix together the ground chicken, egg, breadcrumbs, minced garlic, finely chopped onion, and fresh parsley. Season well with salt and pepper, then shape the mixture into small, even balls, about one inch in diameter.
  • In a large skillet, heat a tablespoon of butter over medium heat. Carefully add the meatballs, searing them for about 8-10 minutes. Turn regularly until they are golden brown and fully cooked. Remove them from the skillet and set aside.
  • In the same skillet, melt another tablespoon of butter. Add the freshly ground pepper and sauté for about a minute until fragrant. Pour in the chicken broth and let it reduce slightly for 2-3 minutes. Stir in the cream, season with salt, and simmer for 5 minutes until thickened.
  • Gently return the cooked meatballs to the pan, allowing them to simmer in the creamy sauce for an additional 5 minutes.
  • Plate the meatballs with a generous ladle of creamy pepper sauce on top, garnishing with fresh parsley.

Notes

Can serve with pasta, rice, or fresh vegetables. Optional: Serve with freshly grated Parmesan cheese for added richness.

Nutrition

Serving: 3meatballs | Calories: 450kcal | Carbohydrates: 30g | Protein: 32g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 800mg | Potassium: 600mg | Fiber: 2g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg