Chicken and Porcini Mushroom Meatballs

Chicken and Porcini Mushroom Meatballs

Main Course

  • 4

    Number of People

  • Affordable

    Cost

  • Easy

    Difficulty

  • Prep time

Ingredients

  • 550 grams minced / ground chicken thigh meat
  • 1 1/2 cup fresh bread crumbs
  • 2 tablespoons extra virgin olive oil
  • 1 egg
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon orange zest
  • 1/4 cup chopped parsley
  • 1/2 cup dried porcini mushrooms, hydrate in boiling water till tender and finely chopped
  • Salt to taste
  • 2 tablespoons olive oil
  • null
  • Sauce
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons fllour
  • 1 ½ cups chicken stock
  • ½ cup crème fraiche or thickened cream
  • null
  • Cooked linguini to serve

Preparation

This recipe is developed by Tefal brand ambassador, Chef and Author, Jason Roberts.

1. In a large bowl, mix all of the meatball  ingredients together. Continue mixing until well combined. Form the mixture into approximately 20 - 22 meatballs and set aside.

2. Warm a little extra olive oil in a Tefal Unlimited Induction Non-Stick Frypan 32 cm, add the meatballs over medium-high heat. Colour the meatballs till golden on all sides.

3. Push meatballs to one side. Add in the flour, cook for a few minutes before whisking in the chicken stock, mix continuously till the sauce thickens. Agitate the pan to mix through the meatballs.

4. Pour over the cream and simmer without a lid for a further 8-10 minutes or uncovered for about ten minutes while stirring every few minutes.

5. Remove from heat and allow 5 minutes before serving over cooked linguine. Optional: top with freshly grated parmesan cheese.

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