Chicken Meatballs in a Creamy Mustard Sauce
My elegant Chicken Meatballs in a Creamy Mustard Sauce - need I say more?
This recipe is inspired by my foodie friend Boor from domainemalpaskookt.com
https://domainemalpaskookt.com/ and her French Mustard Chicken! When I saw her dish, I wanted to recreate something like that with chicken mince, some extra spices and an equally smooth and flavorful mustard sauce.
Use a good grainy mustard for the sauce! It will be so much more flavorful and have a great kick to it.
The chicken meatballs are spiced garlic, cooked onions and my one of my face spices: Pimenton (smoked pepper powder)! You’ve probably noticed that I use this spice quite a lot in my recipes – I guess I’m really hooked on it ;-) But back to these meatballs, the Pimenton will also extract some color and this vibrant concoction will be used later as “decoration”. The sauce itself is quite simple, but with good and grainy mustard you’ll have a sauce that is packed with so much flavor and kick to it! I’m very excited about this dish, and I hope you will too <3
>>If you need another delicious tip for chicken mince then try out my Grilled Cheese Sandwich w/ Taco Meat! Delicious Mexican flavors for a fiesta lunch ;-)
Chicken Meatballs in a Creamy Mustard Sauce
- Prep: 10 min
- Total: 40 min
Meat
Ingredients
NOTE: this recipe is good for 8 medium-sized or 16 small chicken meatballs meatballs.
- 350 gr chicken mince
- 1 onion lightly sautéed in a pan with 1tbsp oil until translucent
- 1 garlic clove
- ¼ cup Panko breadcrumbs
- 1 egg
- 1 tbsp dried parsley or fresh
- ½ tsp Pimenton (smoked pepper powder)
- ¼ tsp turmeric powder (for color, optional)
- salt & pepper to taste
- 1 tbsp oil for cooking the meatballs
For Creamy Mustard Sauce:
- 3 tbsp butter
- 2 tbsp flour
- 2 cups of chicken stock
- ½ cup of cream
- 2 tsp mustard (I had a semi grainy mustard, use a brand you enjoy)
For serving:
- pasta
- rice
- potatoes or my Spicy Oven-Baked Potato Wedges
Instructions
- Add all the ingredients for the chicken meatballs in a bowl and mix well. Use clean hands to form 8 medium-sized or 16 small chicken meatballs.
- Then add oil to a pan and brown and cook the meatballs on medium heat for about 20-25 minutes. You may need to do this in batches if you make smaller ones. When the meatballs are done, transfer them to a plate and let them rest.
NOTE: after 10-15 minutes I cover the pan with a lid and let them cook further on a low heat. - You’ll notice the red oil and meat juice in your pan, don’t throw that away! I used this oil later as decoration and for extra flavor. This is optional of course!
- After you’ve removed the oil from the pan, rinse it well. Then prepare the mustard sauce by adding butter to the pan and let this melt on medium meat. Add the flour and cook this for another few minutes before you add the stock. Do this in batches and whisk really well in between to prevent a lumpy sauce.
- When the stock is finished you can add the mustard and cream. Mix well and then add your chicken meatballs. If the sauce is too thick, add a little bit of stock. Let this simmer for 5 minutes on low heat so all the flavors can blend.
- Garnish the dish with the “red oil”, some parsley (I used dried) and fresh black pepper. Serve with rice, pasta or even potatoes.
TIPS:
- Use other (vegan) meat for the meatballs.
- Not that into mustard? Add another paste like green/red pesto, arabiata or even a curry paste!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made