Description
Tender, herb-infused chicken meatballs served in a rich and tangy creamy mustard sauce. A simple yet elegant weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
Instructions
1. Prepare the Crust:
- In a large bowl, combine ground chicken, breadcrumbs, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined. Form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Remove meatballs from the skillet and set aside.
- In the same skillet, add the shallot and garlic. Cook for 1-2 minutes until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
- Reduce heat to low. Stir in the heavy cream, whole grain mustard, Dijon mustard, and Worcestershire sauce. Simmer gently for 3-4 minutes until the sauce thickens slightly. Return the meatballs to the skillet and toss to coat in the sauce. Serve immediately.
Notes
You can customize the seasonings to taste.