Chicken and Sun-Dried Tomato Meatballs with Creamy Mustard Sauce

Indulge in a culinary journey that marries the wholesome comfort of meatballs with the rich flavors of sun-dried tomatoes and the velvety allure of creamy mustard sauce. Our Chicken and Sun-Dried Tomato Meatballs are a delectable twist on a classic favorite, combining succulent minced chicken with the vibrant intensity of sun-dried tomatoes, fragrant parsley, and toasted pine nuts. Each bite is a burst of texture and taste, perfectly complemented by the luscious creaminess of the mustard sauce. Join us in creating a dish that brings together the warmth of home cooking with the sophistication of gourmet dining.

PREP 15 MINS

COOK 20 MINS

MAKES 15 MEATBALLS

INGREDIENTS:

• 500g minced chicken
• 1/4 cup firmly packed sun-dried tomatoes in oil, drained and finely chopped
• 1/3 cup parsley, finely chopped
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/2 cup dry breadcrumbs
• 1 egg
• 2 cloves garlic, crushed
• 1/4 cup water
• 60g Western Star Original Salted Butter
• 1 tablespoon olive oil
• 1 teaspoon plain flour
• 1/2 cup white wine
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Let’s embark on our culinary adventure by combining the minced chicken, finely chopped sun-dried tomatoes, 1/4 cup of parsley, toasted pine nuts, finely grated Parmesan cheese, dry breadcrumbs, egg, and one crushed clove of garlic in a bowl. Season this flavorful mixture with a touch of salt and freshly ground black pepper. With clean hands, knead the ingredients together, gradually adding water and kneading between each addition until the mixture is fully incorporated. Shape this harmonious blend into small, delectable meatballs.
2. Heat 40g of Western Star Original Salted Butter and the olive oil in a large non-stick frypan over medium heat. Panfry the meatballs until they turn beautifully browned and are cooked through. As the aroma fills the air, the anticipation of savoring these tender meatballs builds.
3. After cooking the meatballs, wipe away any excess fat from the pan. Then, add the remaining butter and the second crushed clove of garlic to the pan. Fry this fragrant mixture for about 30 seconds before introducing the plain flour. Cook for an additional minute, allowing the flour to be thoroughly incorporated. Now, pour in the white wine and stir in the Dijon mustard. Allow this beautiful combination to come to a gentle boil and thicken slightly for about 1 minute. Finally, stir in the remaining parsley, and watch as the sauce takes on a vibrant hue and tantalizing texture.
4. Serve the exquisite Chicken and Sun-Dried Tomato Meatballs with a side of your favorite steamed vegetables and a mound of creamy mashed potatoes. Complete this masterpiece by drizzling the luscious white wine sauce over the meatballs, creating a union of flavors that will take your taste buds on a journey of pure delight.

As you indulge in each mouthful of the Chicken and Sun-Dried Tomato Meatballs, accompanied by the creamy mustard sauce, you’ll experience a symphony of textures and tastes that harmonize to create a truly remarkable dish. This blend of rustic comfort and culinary finesse is a testament to the magic that can be achieved in the kitchen. Gather around the table and relish in the satisfaction of creating a meal that embraces tradition while embracing innovation.