Goodbye Summer, hello Autumn. Goodbye salads and hello meatballs.
Recipe by @_jos_kitchen
Recipe: Crispy Chicken Meatballs with Honey Mustard Sauce, Asparagus, and Crispy Sourdough
Ingredients:
- 500g chicken mince
- 1/3 cup parmesan cheese
- 2 cloves garlic, crushed
- 1/3 cup panko breadcrumbs + extra for coating the meatballs
- 1 egg
- 2 tbsp fresh parsley, finely chopped
- ½ tsp onion powder
- 3 tbsp butter
- 1/3 cup chicken stock
- 1/3 cup dry white wine
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 300ml cooking cream
- 50g baby spinach
- 1 x bunch asparagus
- 1 x sour dough baguette
- salt and pepper
Method:
- In a bowl mix the chicken mince, panko, parmesan, garlic, egg and onion powder together. Roll into walnut sized balls, coat each meatball in the extra panko crumbs. Set aside on a plate.
- Preheat oven to 180 degrees C.
- Heat the 28cm Skillet over medium heat. Add the meatballs. Cook until brown on all sides but not completely cooked (approx. 8 minutes)
- Remove from skillet. In the same skillet add the butter. Once melted add garlic, cook for 2 minutes. Add the stock, wine, mustard and honey. Bring to simmer and mix well. Stir through cream and spinach and cook for 1 minute.
- Remove from heat. Place meatballs into the sauce and bake for 15 minutes.
- Over medium heat in the 25cm skillet pan fry the asparagus.
- Slice the baguette up and butter both sides. Cook in the 21cm pan until golden.
Cooked in the Circulon Style triple pack skillets.