Chicken Meatballs in Creamy Tarragon Sauce

A rich, creamy tarragon sauce covers these juicy chicken meatballs, making a dish that is both comforting and classy. Great for a cozy dinner or having people over.

Ingredients:

• 500g ground chicken
• 1/2 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons fresh tarragon, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice

Instructions:

Ground chicken, breadcrumbs, egg, garlic, tarragon, salt, and pepper should all be mixed together in a bowl

Mix everything together well

Make little meatballs out of the mixture

Set a pan on medium heat and add the olive oil

After you add the meatballs, cook for 8 to 10 minutes, or until they are browned on all sides

Take the meatballs out of the pan and set them aside

Add the diced onion to the same pan and cook for about 34 minutes, until it gets soft

Add heavy cream, Dijon mustard, lemon juice, and chicken broth

Use a stir to mix

Put the meatballs back in the pan and let them cook for 10 to 12 minutes, or until the sauce has thickened and the meatballs are done

Serve hot, and if you want, top with more fresh tarragon