Chicken Meat balls in White Wine Garlic Lemon Sauce

You just can’t go wrong with this creamy white wine and garlic sauce.  Well, why would a dinner not be a hit if you serve these.   After all it’s got both WINE & CHEESE.

I am completely smitten by the way this concept has changed the way I look at wine being incorporated into foods.  Amazing transformations.  All the recipes covered this month will give you an illusion you are seated at a tastefully done up dine-out and that’s a GOOD FEELING !!

For this recipe you’ll want to use a quality white wine that you really like the taste of, because the wine flavor is quite prominent in this dish. Doesn’t mean you have to spend an arm or leg for it.  Good quality but reasonably priced is what we mean.

The recipe says to add a full cup to the sauce, so there will be a good amount of flavor coming from the wine.   And yes, please don’t pick up those cooking wines from the supermarket.   Not recommended.  Use one you would like to drink.

The meatballs are first shallow fried in butter, then dusted in flour and then cooked for a couple of seconds in garlic lemon white wine sauce.   You need to ensure the meatballs are browned well.  Give it a browning exterior on a high flame pan will ensure the juices are locked-in.  Do not crowd the pan while shallow-frying these or they won’t brown too well.   When  immersed in the sauce they will absorb all the flavor (lemon and garlic)  and at the same time also impart the chicken flavor into the sauce.

Ingredients:

For the chicken meatballs :  Half a kg of chicken mince, to it add chopped ginger garlic, green chillies, a dash of vinegar, salt and pepper to taste, 3 tbsp breadcrumbs.  Mix well. Make medium sized balls and shallow fry them in butter, till they are nicely browned.

For the White wine sauce :

2 tbsps butter
1 tbsp flour (maida)
1/4 cup grated cheese (cheddar / mozarella)
7 cloves garlic, chopped
1 cup of white wine,
1/2 tsp crushed black pepper to
3/4 cup heavy cream at room temperature
1 lemon, juiced
salt to taste

Method :

Melt butter in a medium saucepan over low heat.  Saute the garlic and cook until tender and aromatic.
Saute the flour in the same pan for a few seconds.
Stir in ½ cup of white wine, increase heat to high and bring to a boil.
Once it boils, add the remaining ½ cup wine.  Boil for 10 minutes then reduce heat to medium-low. Season with salt and pepper to taste.
Simmer the gas and when sauce is no longer boiling, slowly stir in cream, lemon juice and salt and cook for 3 to 5 minutes.
Add in the cheese and give it a final stir.  The cheese will melt and the sauce will be thick pouring consistency.
Now immerse all the meatballs in the sauce and cook for few seconds.
They are ready.  Remove from pan and arrange in a serving plate, drizzle some sauce from the pan over the meatballs.
Enjoy with your favourite pasta / garlic bread / or as it is.