Ingredients
Method
- For the meatballs:
- 125 g breadcrumbs
- 1 free-range egg
- 1 t dried oregano
- 1 t smoked paprika
- 1 t garlic powder
- ¼ cup Woolworths hard cheese/Parmesan grated
- 600 g chicken mince
- sea salt and pepper, to taste
- 2 T olive oil
- For the sauce:
- 2 T olive oil
- 1 T butter
- 2 garlic cloves, minced
- 1 onion, chopped
- 250 g button mushrooms, finely chopped
- 2 T flour
- 1½ cups chicken stock
- 1 t dried mixed herbs
- ½ t paprika
- sea salt and freshly ground black pepper, to taste
- ½ cup cream
Method
Ingredients
1. Combine all the ingredients for the meatballs, except the chicken mince and oil. Mix well, add chicken and mix until just combined. Shape the mixture into approximately 18 meatballs, then set aside.
2. Heat the oil in a large pan and brown the meatballs all over. You may have to do this in batches to avoid overcrowding your pan. Once browned, set aside.
3. To make the sauce, heat the olive oil and butter in the same pan. Add the garlic and onions and cook until the onions soften and become translucent.
4. Add the mushrooms and cook for a further 2–3 minutes. Stir in the flour and cook for a further minute. Slowly add the chicken stock and whisk until the sauce thickens.
5. Stir in the herbs, paprika, salt, pepper and add the meatballs. Add a little more stock or water if the sauce is too thick.
6 Simmer the meatballs for 5 minutes, or until cooked through. Stir in the cream and turn off the heat. Serve hot with rice or mashed potatoes.
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