Amazing Chicken Meatballs Recipe in a Creamy Mushroom Sauce

chefjeanpierre.com

John Venning

subheading: For the Meatballs:

4 tablespoons of Clarified Butter or Olive Oil

1 large Onion

1 tablespoon Garlic chopped

2 teaspoons Thyme freshly chopped

2 pounds 900g boneless ground Chicken

12 ounces 340g Salami de Genoa, finely diced

3 tablespoons 45ml Sundried Tomatoes, finely chopped

1 ½ cups 150g Fresh Breadcrumbs (you can use Panko as a substitute)

Salt and Pepper, to taste

2 large Eggs

¼ cup 60ml Buttermilk

2 tablespoons 8g Parsley freshly chopped

subheading: For the Sauce:

1 Shallot, finely chopped

2 cups 200g Mushrooms, sliced

Salt and Pepper, to taste

1 cup Spinach Leaves chopped

2 tablespoons Sun-dried Tomatoes chopped

1 teaspoon Thyme Leaves, fresh chopped

¼ cup 120ml Chardonnay Wine

1 tablespoon 15ml Olive Oil

1 tablespoon 15g Garlic, minced

½ cup 60ml Chicken Stock

½ cup 60ml Heavy Cream

½ teaspoon Worcestershire Sauce

1 tablespoon 15g Unsalted Butter

Cornstarch IF NEEDED

Fresh Parsley, for garnish

Directions at chefjeanpierre.com

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