Servings 4 servings
Ingredients
- 500 g ground chicken
- 1 egg
- 1 onion chopped
- 1 tbsp chicken fond
- Butter to fry in
- 1 cup fresh cream
- 1/2 cup creme fraiche
- 1 tbsp veal fond
- 2 tbsp fresh thyme
- Salt and pepper
Instructions
- In a bowl, mix the ground chicken, egg, chopped onion, chicken fond, salt and pepper.
- Knead mixture together with hand till evenly combined. Form mixture into balls.
- In large non-stick skillet, warm butter over high heat.
- Place meatballs in pan and cook until all sides are browned and cooked throughout.
- Slowly stir in heavy cream and creme fraiche. Add fond, fresh thyme and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
- Serve with mashed cauliflower and sugar free lingonberry jam.
