Mains
Chicken and Sundried Tomato Meatballs with Creamy Mustard Sauce
Prep 15 mins. /Cook 20 mins.
Serves 15
Easy
Chicken and Sundried Tomato Meatballs with Creamy Mustard Sauce
Method
- Combine mince, sundried tomatoes, 1/4 cup parsley, pine nuts, parmesan, breadcrumbs, egg and 1 clove garlic, season with salt and pepper. Knead the mixture with clean hands, slowly adding water and kneading between additions until incorporated. Form to mixture into small balls.
- Heat 40g butter and oil in a large non-stick frypan, panfry meatballs until browned and cooked through. Keep warm.
- Wipe excess fat from pan, add remaining butter and garlic, fry for 30 seconds, add flour and cook for another minute, add white wine and mustard, bring to the boil for 1 minute until thickened slightly then stir through remaining parsley.
- Serve meatballs with steamed vegetables and mashed potatoes, drizzled with white wine sauce.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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