Today I wanted to make a meal with a Cream Sauce that I could pour over a Tagliatelle-Style pasta. And then I wanted it to be a one-dish meal, perhaps with a Swedish type meatball. And this Gluten-Free Chicken Meatballs in Cream Sauce Over Tagliatelle is the result.
So, into the fridge, I went only to find that I didn’t have any ground beef or pork, but I had Chicken thighs. I recalled reading that I could de-bone them and grind up the meat for meatballs, so that’s what I did.
Here is the result, and boy, it’s a home run.
It may sound very complicated, but you can easily de-bone thighs. Or if you prefer, buy ground chicken, your choice. You need 1 pound of thighs (before de-boning) or ¾ pound of ground chicken in any event. This yields approximately 30 meatballs of about 1 ½ inch in diameter.
Gluten-Free Chicken Meatballs in Cream Sauce Over Tagliatelle
- ¾ pound ground chicken
- ⅓ cup milk
- 2 slices gluten free white bread gluten free white bread
- 1 pinch salt
- 1 pinch pepper
- ⅓ cup gluten free bread crumbs gluten free
- 3 tablespoons cheese grated Italian cheese
- ¼ cup parsley flat-leaf parsley minced in tiny pieces
- 1 egg beaten separately
- 2 small carrots shredded
- 2 tablespoons salted butter
- ½ cup chicken broth
- ¼ cup white wine
- 4 tablespoons sweet butter
- ¼ cup flour all-purpose gluten-free flour
- ½ cup milk perhaps a bit more if the sauce looks dry
- 2 tablespoons cream cheese
- 1 leaf sage
- 1 pinch salt
- 1 pinch pepper
- ½ teaspoon nutmeg ground
- ¼ cup chicken broth
- Place the bread slices in a small bowl and soak in the milk.
- After about 2 minutes, squeeze out most of the milk, but it’s ok if the bread is still very wet. Set aside.
- In a large bowl, place the ground chicken.
- Add the bread crumbs, cheese, salt and pepper, and the milk-soaked slices that you crumble up into very small pieces to the ground chicken. I didn’t use all of the ends of the slices. Mostly use the white centres.
- Add the egg and parsley and the first half of the shredded carrot.
- Combine with clean hands and shape into mini balls, about 1 ½ inch in diameter. Don’t over-mix. The more you handle it, the tougher it will turn out.
- In a skillet, melt the 2 tablespoons of salted butter and then saute the meatballs, turning once after each side has become golden-tinged, for about 3 to 4 minutes.
- Brown in butter until golden on 2 sides.
- Add the wine, the second half of the shredded carrot and cover. Simmer on low for about 10 minutes and then remove from heat.
- Set aside but don’t remove from skillet.
- In a small saucepan, make a roux. That’s placing the butter over low heat till melted. Then add the flour a little at a time, whisking after each addition.
- Stir into a paste, and no lumps are there.
- Add the milk and cheese and continue to whisk until cream cheese is melted into the sauce. Add the salt and pepper and the nutmeg. Stir. Add the sage leaf.
- Simmer for only about 5 minutes, but stay there, gently stirring to avoid sticking to the pan. If this seems a little too thick, you may add a few spoons of chicken broth. Combine again with the gently whisking. In the end, remove the sage leaf and discard it.
- In a larger pot, boil your salted water and cook Tagliatelle noodles. (Schar makes a very good type.) Cook until al dente.
- Add sauce and then meatballs on top.