Smothered Chicken Meatballs

Similar to Swedish meatballs, smothered meatballs over rice is a hearty, stick-to-your-ribs dish with roots in the American South. Typically made of seasoned meatballs in a thick brown pan gravy, this recipe features ground chicken instead of red meat. It's a warm and filling dinner for any night of the week!

Smothered Chicken Meatballs

Course

Main Course
Prep time

10 Mins
cook time

30 Mins
servings

4
Author

@therealistfoodblog

Ingredients

Meatballs

1 lb ground chicken
½ tsp salt
¼ tsp cracked black pepper
½ tsp Worcestershire sauce
2 large cloves garlic, minced
2 tbsp shallots, minced
1-2 tbsp olive oil

Rice

1 cup water
2 cups Lotus Foods Organic Jasmine Rice
½ tsp salt

Gravy

2 tbsp olive oil
3 tbsp flour
1 minced garlic clove
½ tsp shallots
2 cups chicken broth
¼ tsp salt more to taste
⅛ tsp pepper

product used in the recipe

Organic White Jasmine Rice

1

In a large mixing bowl, combine chicken, spices, and seasonings, except olive oil. Use clean hands or a fork to evenly distribute spices into chicken.
2

Divide meat into 4 quarters and roll 1-inch pieces to form ~7 meatballs per quarter. Once formed, set each meatball aside.
3

Prepare rice per directions on package. Keep covered until ready to serve.
4

While rice is cooking, heat olive oil (1-2 tbsp) in a large, non-stick pan on a medium-low heat. Working quickly, add half the meatballs to the pan, ensuring they’re spread at least 1 inch apart for even cooking.
5

Cover and allow to cook halfway. If cooking too quickly, turn down heat.
6

After each meatball looks cooked on the outer layer all the way around, use a wooden spoon to flip each one, and cover until fully cooked. Repeat with second batch, place in a clean bowl, cover and set aside.
7

If there's a thick coat of burnt pieces on bottom of pan after cooking meatballs, clean before making gravy. Heat olive oil (2 tbsp) on a low heat. Add flour and whisk constantly until fully incorporated, then add garlic and shallots and continue to whisk until mixture turns a light brown color.
8

Whisk in first half of the broth until fully combined, then add remaining broth and whisk again until fully incorporated. Season with salt and pepper (adding more or less to taste), then add meatballs to gravy, cover and allow to cook for 3-5 mins until fully combined.
9

Divide rice between plates, then spoon an even number of meatballs and gravy on top of each bed of rice. Serve immediately.