Chicken Almond Balls Appetizer

Tender, mildly spiced chicken balls in an elegant cream and almond sauce. An excellent appetizer to lure guests to the table!

Another wedding favorite! However, Mrs. Shepard, our caterer, would not share the recipe. My feeling is that a recipe is not solely mine as the inspiration came from somewhere else, the flavors, suggested by other gastronomic experiences so I am happy to share them. Thus my blog, to share new culinary pleasures and experiences, tricks and hints that enrich others’ cooking armories.

Yet her territorial attitude might have been a blessing as I created chicken ball after chicken ball to try to approximate the divine favors and texture of her Chicken Almond Balls in cream sauce.

Now decades later I can’t precisely say what her chicken balls tasted like but I know I like this attempt. I think it’s the moist, mildly seasoned chicken, using the butter as the cooking fat and of course the cream sauce that are accurate. But the touch of nutmeg in the cream is the key and of course, not to be forgotten, the toasted almonds. All together a marriage made in Mrs. Shepard’s kitchen is now yours. I hope angels up above are now willingly sharing their heavenly recipes with her!

Almond Chicken Balls  (Appetizer)

2 cups ground chicken breast

1/3 cup fresh bread crumbs

2 tablespoons dried parsley flakes

1 egg, slightly beaten

2 tablespoons cream

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons butter

pinch of ground nutmeg 

Almond Sauce :

2 tablespoons butter

3 tablespoons flour

1 cup chicken stock

1/2 cup milk, at room temperature

1 cup cream, at room temperature

1/2 to 1 teaspoon chicken bouillon paste

1 1/2 teaspoons lemon juice

½ teaspoon freshly grated nutmeg

Salt and pepper to taste

1 cup sliced almonds, toasted

2 tablespoons finely chopped parsley                   

-In a mixing bowl, combine chicken, bread crumbs, parsley flakes, egg, cream, nutmeg, salt and pepper. Mix together lightly until ingredients are well mixed.  Cover and chill mixture for about 30 minutes to make it easier to work with. Working with damp hands, roll mixture into 1 – 1 ½ inch balls. 

-Melt 2 tablespoons butter in a large skillet over medium-high heat.  Add meatballs in a single layer and stir frequently to brown on all sides.  Remove meatballs from pan and place them in a baking dish with an additional 1 tablespoon melted butter, to keep them from sticking.  Place in 350 degree oven for 15 minutes tossing once during baking.

 -Meanwhile prepare the sauce by melting 2 tablespoons butter in the skillet where chicken balls were browned, over medium heat.  Add flour and mix with butter using a whisk for 1 minute.  Slowly pour in stock as you mix with the whisk, then add milk and cream, bouillon,  lemon juice, nutmeg and pepper. Cook over medium heat, stirring frequently until mixture thickens and comes to a boil.  Taste for seasoning and add salt if needed.  Stir in almonds and parsley. 

-Place chicken balls in a serving dish and pour sauce over the top.  Garnish with additional almonds and parsley and a sprinkle of fresh nutmeg.  Serve warm.  Serves 12 as an appetizer.

Shape into balls and brown until golden in butter.

Serve baked chicken balls in cream and almond sauce with small forks or picks as an appetizer.

So tender and elegant in a perfectly seasoned cream and almond sauce.