Well-made meatballs with a sauce are one of those dishes I never get enough of. I could cook them every day from different kinds of meat with different delicious sauces and it would never be enough for me! These chicken meatballs in creamy mushroom sauce are one of my favourite meatball recipes, and the sauce is so fantastic that I often (sometimes too often) use it in my other dishes as well.
Nobody likes tough, dry meatballs, so I would recommend adjusting the amount of breadcrumbs to the fat content of the meat you have. I always mince my own meat, so I choose thigh meat with a little fat on it to make the meatballs juicier. I have also noticed that working the meat too much with the seasonings and other additions makes the meatballs heavier, so my recommendation is: don't overmix. As soon as everything has come together – leave it alone.
Another fundamental and fairly common mistake, one I used to make myself back in the day – frying at a medium temperature. Meatballs must always be fried in a very well-heated pan so that a brown crust forms quickly – that locks all the juices inside the meatball, and they come out exceptionally soft and juicy.
