Chicken meatballs in creamy mushroom cheese sauce

Tip: tap a step to mark it as done.

1. Add the egg, soaked and squeezed-out bread roll, pressed garlic, salt, pepper, and marjoram to the ground chicken. Mix first with a spoon, then gently by hand. Shape into balls with wet hands.

   In a wide pot, bring 2–3 l of broth or water with bouillon to a boil and carefully add the meatballs. Reduce the heat and simmer for about 30 minutes.

2. Meanwhile, prepare the sauce. Clean the mushrooms, cut them into thick slices, and sauté in a little oil. In a small saucepan, melt the chopped processed cheese in some of the broth from the meatballs. Let cool, then stir in a tablespoon of flour.

   Pour the mixture over the sautéed mushrooms, stir, and cook over low heat for 3 minutes.

3. Season the sauce with a few drops of soy sauce. Add the cooked meatballs, stir gently, and serve.

Tip: Strain the broth left over from cooking the meatballs and use it as a soup base—the meatballs give it meaty flavor and the aroma of marjoram.

This recipe was translated from the Slovak original: Kuracie karbonátky v hríbovej omáčke s taveným syrom