Rich Chicken Meatballs with Mushroom Gravy

In a big bowl, combine all ingredients except the ground chicken and oil. Mix thoroughly, then add the ground chicken and mix until just combined. Shape the mixture into about 18 meatballs and set them aside.

Warm two tablespoons of olive oil in a pan and add as many meatballs as will fit without overcrowding. You might need to do this in batches. On high heat, brown the meatballs on all sides and then place them on a plate.

In the same pan, heat two tablespoons of olive oil and a tablespoon of butter. Add garlic and onions, cooking until the onions soften and turn translucent. Add the mushrooms and cook for another 2-3 minutes.

Mix in the flour and cook for another minute to eliminate the raw flour taste. Gradually add the chicken broth, whisking continuously until the sauce thickens.

Add the rosemary, parsley, paprika, salt, pepper, and meatballs. If the sauce is too thick, add a bit more stock or water. Simmer the meatballs for ten minutes. Stir in the heavy cream and turn off the heat. Serve hot with noodles, rice, or mashed potatoes.