Chicken Meatball Chasseur

Chicken Meatball Chasseur

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These chicken meatballs were made with chicken mince which can normally be found in the Halal section of the supermarket.  You could also use normal chicken breasts and just pop them in the food processor to make mince or use turkey mince.  The super fast choice is to buy ready made turkey meatballs!

It was super quick and easy to make and I served it with courgetti which did a great job of mopping up all the sauce.  For a more filling dish, especially for children, you could serve this with brown rice or wholewheat pasta.

Ingredients: serves 4 - 5

500g chicken (or turkey) mince

Black pepper

Handful flour

1 tbsp. coconut oil

7 large shallots (or 12 small)

2 cloves garlic, finely chopped

250g chestnut mushrooms, cut into quarters

100ml Madeira, sherry or white wine – whatever you have open!

300ml chicken stock (1 cube)

100ml passata

200ml half fat crème fraiche

Courgetti

Method

Place the mince into a large mixing bowl and season thoroughly with black pepper.  Using your hands, break the mince up and ensure the seasoning is thoroughly mixed in.  Then make the mince into meatballs, about the size of a ping pong.  You should be able to get about 14 balls from it.

Heat the coconut oil in a frying pan, dip each meatball into the flour, ensuring it is lightly covered all over, and place in the pan.  Cook on a medium to high heat for about 5-10 minutes turning regularly to get the outsides brown all over.  Don’t worry about the middle being cooked through at this point.

Once the meatballs are cooked, remove from the pan and place to one side.  Place the shallots into the leftover oil and turn down the heat.  Cook gently for a few minutes until they start to soften on the outside.  Add the garlic and cook for a further 2 minutes.

Next add the mushrooms and cook again for 2 minutes before adding the Madeira.  Scrape the bottom of the pan to get any flavour up and allow to cook for a couple of minutes until the alcohol has burned off.

Next put the meatballs back into the pan, add the passata and the chicken stock.  Bring to the boil then reduce to a simmer and cook for 20 minutes (but can be left longer just put a lid over to stop it drying out).

5 minutes before eating, add the crème fraiche to the sauce and stir thoroughly.

At the same time place the courgetti into another frying pan and cook through, stirring constantly, on a high heat until softened.  Drain any excess water or it will make the sauce too thin.

Serve together and enjoy!

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