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
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More Mains recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.