Parmesan Chicken Balls & Green Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
Parmesan Chicken Balls & Green Sauce
Description
Parmesan Chicken Balls & Green Sauce consists of ground chicken mixed with Parmesan cheese, breadcrumbs, an egg, thyme, and salt to form small, walnut-sized meatballs. These are refrigerated to set before cooking. The accompanying sauce is made by gently sweating diced carrot, celery, onion, garlic, and thyme in olive oil until softened, then simmered in chicken stock. Spinach is added and the whole mixture is pureed until smooth, resulting in a vivid green sauce full of aromatic vegetables and herbs.
The meatballs are gently cooked in the lowered heat sauce until done, allowing them to absorb the sauce's flavors. The sauce's brightness from the fresh vegetables pairs nicely with the richness of the Parmesan and the mild chicken. This recipe offers a balanced texture between the tender meatballs and the smooth sauce, making it suitable as a main dish with simple sides or bread to soak up the sauce.
Ingredients
- 500 gm ground chicken / ground chicken
- 60 gm Parmesan Cheese grated
- 50 gm breadcrumbs preferably fresh or panko
- 1 egg beaten
- 1 Tablespoon thyme chopped
- 1/4 teaspoon salt
Sauce
- 100 gm carrot rough but fine cut
- 100 gm celery rough but fine cut
- 150 gm onion diced
- 1 Tablespoon thyme finely chopped
- 1 clove garlic
- 40 ml olive oil 2 tablespoons
- 1/4 teaspoon black pepper freshly ground
- 500 ml chicken stock (2 cups salt reduced or home made)
- 100 gm spinach frozen
- 50 gm Parmesan Cheese to serve, grated
Instructions
- Put the mince, thyme, crumbs and parmesan into a bowl and add the salt and egg. Mix very well with your hands ( wear gloves if you like)
- When well combined shape the mixture into walnut sized balls putting onto a tray. plate. Makes about 24- 28 balls. Put into the fridge till you make the sauce.
- Heat a wide bottomed pot with sides, add the oil and the vegetables including the garlic and thyme and sweat gently till they are starting to get softish. Add the 2 cups of stock and let it simmer on low for about 5- 10 minutes or until the vegetables are soft . Add the spinach and stir the using a stick blender ( or transfer to a blender) and puree the sauce till smooth.
- Turn down to a lower heat and add the chicken balls. Let them just come to the bowl and gently stir or move the meatballs around. Put the lid on and cook for 10 minutes.
- Uncover the Meatballs and test one ( these will be done by now and the sauce should be simmering). This should take about 10 minutes till they are cooked.
- Taste your sauce, to see if it needs any more salt or pepper.
- If your rice or fregola isn't ready put a lid on a let it sit for a few minutes.
User Reviews
Overall Rating
5
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