Chicken Meatballs in a Creamy Mushroom Sauce

Treat yourself to a comforting and flavorful dining experience with this Chicken Meatballs in a Creamy Mushroom Sauce recipe. Tender and juicy chicken meatballs, combined with a luscious creamy mushroom sauce, create a dish that is sure to please your taste buds and warm your soul. The perfect marriage of textures and flavors makes this dish an indulgence worth savoring, whether you’re enjoying a cozy family dinner or entertaining guests with a gourmet touch.

PREP 10 MINS

COOK 20 MINS

SERVES 4

INGREDIENTS:

• 1 x 500g packet dried fettuccine
• 500g chicken mince
• 1½ cups soft fresh breadcrumbs (see Note)
• 1 egg, lightly whisked
• 250g tub Perfect Italiano™ Ricotta
• 1 garlic clove, crushed
• 1 cup (100g) Perfect Italiano™ Parmesan Grated
• 2 tablespoons olive oil
• 150g cup button mushrooms, thickly sliced
• 150g brown mushrooms, quartered
• 300ml thickened cream
• 2 tablespoons Worcestershire sauce
• Finely chopped flat-leaf parsley, to serve

INSTRUCTIONS:

1. Begin by cooking the fettuccine according to the packet instructions until al dente. Drain the pasta and set it aside for later.
2. In a large bowl, combine the chicken mince, soft fresh breadcrumbs, lightly whisked egg, Ricotta, crushed garlic, and 2/3 cup of Perfect Italiano™ Parmesan Grated. Season the mixture with salt and pepper. Shape the combined ingredients into 16 meatballs, ensuring they are evenly sized.
3. In a large non-stick fry pan, heat half of the olive oil over medium-high heat. Cook the meatballs in two batches, turning them occasionally, for approximately 5 minutes or until they are browned all over. Once browned, transfer the meatballs to a plate.
4. In the same fry pan, heat the remaining olive oil. Add the sliced button mushrooms and quartered brown mushrooms, cooking them for about 8 minutes or until they become tender and fragrant.
5. Pour in the thickened cream, remaining Perfect Italiano™ Parmesan Grated, and Worcestershire sauce. Bring the sauce to a boil, then reduce the heat to medium. Add the cooked meatballs back to the pan and cook for an additional 5 minutes or until the meatballs are fully cooked and the sauce has slightly thickened.
6. Now, it’s time to bring it all together. Add the cooked fettuccine to the creamy mushroom sauce, ensuring that each strand is well coated. Stir everything gently, letting the flavors meld together.
7. To serve, plate the Chicken Meatballs in Creamy Mushroom Sauce and sprinkle with finely chopped flat-leaf parsley for a touch of freshness and visual appeal.

RECIPE NOTES:

• To freeze the meatballs, fully cook them at the end of step 2. Once cooked, allow them to cool and then place them in resealable plastic food storage bags. Label, date, and freeze the meatballs for up to 3 months. To use the frozen meatballs, thaw them in the fridge overnight, and reduce the cooking time in step 3 to 3 minutes.
• The addition of fresh breadcrumbs helps keep the meatballs moist and prevents them from falling apart during cooking. Simply process three slices of day-old bread to make the soft fresh breadcrumbs.

Indulge in the delightful blend of creamy mushroom sauce and succulent chicken meatballs with this exquisite recipe. Elevate your dining experience with this comforting and flavorful dish that will have everyone coming back for seconds. Enjoy the savory goodness of Chicken Meatballs in Creamy Mushroom Sauce and make every meal a special occasion. Bon appétit!