Sunday, January 20, 2013

Picky-Eaters-Proof-Everybody-Wants-A-Piece-Of-This-Can't-Go-Wrong Meatballs

We are all busy with one thing or another.  There's never enough hours in the day, and eating take-out has become common.  Which is sad.  But it's also convenient.  Convenience is king.  But cooking a home-cooked meal for your kids is priceless.

Welcome to the constant guilt-struggle of a working mom.  Or any mom with young kids.  Or any human for that matter - we are all just so busy.

This dish I'm about to share with you is guaranteed to be gobbled up  with no leftovers for the next day.  Believe you me.

This recipe is not mine so I cannot take credit for it (credit goes to R).

My kids LOVE IT.  I don't have to count "4 more spoons!" to my 4-year-old and it is an ideal tummy-warming dish for this kind of weather.

Basically, it's chicken meatballs smothered in cheesy creamy sauce and piled on slices of vegetables. You can use any vegetable you like - I believe almost everything goes well with cream.  Except for.......I can't think of anything.

The ingredients:

- Frozen (and defrosted 2 hours before) chicken meatballs
- 1 tub of sour cream
- 1 tub of whipping cream
- 1 low-sodium chicken stock
- 1 large potato
- 3 to 4 zucchinis
- I truly apologize for this but the supermarket was out of fresh mushrooms so I ended up using, for the very first time EVER, canned mushrooms (sorry Mom)
- Grated mozzarella

It's so easy to assemble and takes about 15 to prepare and 45 minutes to make -  kitchen to table in one hour flat.  We like.

1. Brown the meatballs in a frying pan with some canola oil on all sides and set aside on some paper napkins.

2. Peel the potatoes and slice them in about 5mm slices.  Note: The thinner the slice, the quicker it cooks.
Arrange them in a pre-oil-sprayed oven-proof dish.

3. Peel the zucchinis and slice them.  If using fresh mushrooms slice them as well.  Layer them on top of the potatoes.

4. Arrange the meatballs on top and set aside.

5. Combine sour cream and whipping cream  in a saucepan and bring to a gentle simmer.  Add chicken cube and ensure it is completely dissolved.

6. Pour the sauce on the meatballs and vegetables.  Cover with aluminum and bake for 45 minutes.  10 minutes prior to the 45 minutes, remove the aluminum foil and sprinkle in a TON of cheese.

7. Remove from the oven when the cheese is bubbly and the sauce browns.  Serve with steam rice, plain pasta or even bread.

Make this now. Thank me later.

Disclaimer: This is not a low-fat dish as you can see from the contents.  So lips-to-hips applies here.  You have been warned.


  1. Yummyb:) you can air fry the meat balls :) even healthier option :p

  2. It's really easy and yuummy.. I thank N for the recipe

  3. I'm a big fan of the Pioneer Woman meatballs, so this would be a nice substitute when looking for a non-tomato base! Must try. Thanks!

  4. must try it.. sounds yummy .. but zain, can we use fresh chicken breast instead of the chicken balls ??