Chicken Meatballs in Creamy Celery Sauce

In a bowl, combine the ground chicken, chopped onion, and minced garlic. Mix well. Season with salt, black pepper, and a pinch of nutmeg to taste.

Using a spoon, scoop portions of the mixture and shape them into meatballs of your desired size.

Heat oil in a skillet over low heat. Fry the meatballs gently to ensure they cook through and develop a golden exterior. Drain on paper towels.

Clean the celery and chop it finely. Also, chop the onion and garlic.

In a skillet, heat the olive oil and butter. Sauté the garlic, onion, and celery over low heat for about 10 minutes.

Add the diced potato to the skillet and pour in a bit of chicken broth or water to lighten the mixture. Season with salt and white pepper.

Cook the sauce for an additional 15 minutes.

Remove the sauce from the heat, let it cool slightly, and blend until smooth. Strain the mixture through a fine sieve or chinois to achieve a silky texture.

Return the sauce to the skillet and add the meatballs. Cook for 5 minutes to allow the flavors to meld.