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How to make Chicken meatballs with creamy mustard sauce

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 500g lean chicken sausages
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g button mushrooms, thinly sliced
  • 1 tablespoon plain flour
  • 1 cup Massel chicken style liquid stock
  • 300ml pure cream
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons chopped fresh chives
  • Cooked penne rigate, to serve
  • Steamed broccoli, to serve

Method

  • Step 1 Squeeze chicken from sausage casings into a bowl. Roll level tablespoons into balls. Heat half the oil in a large frying pan over medium heat. Add meatballs. Cook, turning, for 4 to 5 minutes or until browned and cooked through. Transfer to a plate lined with paper towel. Wipe pan clean.
  • Step 2 Return pan to heat. Add remaining oil to pan. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 5 minutes or until mushrooms are tender.
  • Step 3 Sprinkle flour into pan. Stir for 1 minute. Add stock, cream and mustard. Stir until well combined. Reduce heat to medium-low. Cook for 4 to 5 minutes or until sauce has thickened slightly. Return meatballs to pan with half the chives. Season with salt and pepper. Cook for 1 minute or until heated through.
  • Step 4 Divide pasta between bowls. Spoon over meatball mixture. Sprinkle with remaining chives. Serve with broccoli.