Chicken and Sun-dried Tomato Meatballs with Mustard Sauce

Ingredients

Scaled for your household (4 portions) · original serves 4

• Chicken mince500 g
• Sun-dried tomatoes in oil¼ cup
  drained and finely chopped
• Flat-leaf parsley¼ cup
  finely chopped
• Parmesan¼ cup
• Pine nuts¼ cup
  toasted
• Breadcrumbs½ cup
• Eggs1
• Garlic cloves2
  crushed
• Water¼ cup
• Butter60 g
• Olive oil1 AU tbsp
• Plain flour1 tsp
• White wine½ cup
• Dijon mustard1 tsp
• Saltto taste
• Black pepperto taste
• Prepared steamed vegetables (optional)to taste
• Prepared mashed potato (optional)to taste

Method

1. 1

   Mix chicken mince with drained sun-dried tomatoes, ¼ cup parsley, pine nuts, parmesan, breadcrumbs, egg and one garlic clove. Season, then gradually knead in the water. Shape into small meatballs.

2. 2

   Heat 40 g of the butter and olive oil in a non-stick pan. Fry the meatballs until browned and cooked through; keep warm.

3. 3

   Remove excess fat from the pan. Add the remaining butter and garlic for 30 seconds, then stir in flour for 1 minute. Add wine and mustard and boil for about 1 minute until slightly thickened. Stir in the remaining parsley. Spoon over the meatballs and serve with vegetables and mash.