Chicken meatballs with creamy mushroom sauce

It’s hard to go past succulent, flavoursome homemade meatballs and these chicken meatballs with mushroom sauce are some of the best. This recipe is a twist on the classic Italian recipe and swaps the tomato sauce for a super creamy and delicious mushroom sauce. The meatballs are made with regular chicken mince and flavoured with plenty of herbs and spices to give them that unforgettable flavour. The breadcrumbs not only help to hold the mince together, but also help soak up all that delicious flavour from the mushroom sauce. The great thing about this recipe is that it’s versatile in flavour so you can serve it with a side of mashed potatoes and some greens or a helping of pasta.

Ingredients

• 3/4 cup bread crumbs
• 1 egg
• 1 teaspoon oregano
• 1 teaspoon paprika
• 3 garlic cloves, minced
• 1/4 cup grated parmesan
• 500 grams minced chicken
• Salt to taste
• 2 tablespoons olive oil
  Sauce
• 2 tablespoon olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1/2 cup chopped onion
• 1 cup finely chopped mushrooms
• 2 tablespoons plain flour
• 1 1/2 cups low sodium chicken broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup thickened cream

Method

1. Add breadcrumbs, egg, oregano, paprika, garlic, salt and parmesan to large bowl. Mix well. Add chicken. Mix until just combined. Roll mixture into about 18 meatballs. Set aside.
2. Heat oil in pan over high heat. Cook meatballs in batches on all sides. Transfer to plate.
3. For sauce, oil and butter in same pan. Cook garlic and onions until onions soften and become translucent. Add mushrooms. Cook for another 2-3 minutes. Stir in flour. Cook, stirring, for 1 minute. Slowly add chicken broth. Whisk continuously until sauce thickens. Stir in rosemary, parsley, paprika, salt, pepper and meatballs. If the sauce is too thick add more stock. Simmer meatballs for 10 minutes. Remove from heat and stir in cream. Serve.