Chicken Meatballs in Mushroom Sauce

Here are the ingredients for 4 people

• 1kg ground chicken
• 8 white button mushrooms
• 3 garlic cloves
• 1 egg
• 2 tablespoons rolled oats
• Pink salt
• Parsley

Mushroom sauce

• 300g Portobello mushrooms
• 1 large onion
• 1 garlic clove
• Extra virgin olive oil
• Pink salt
• 300ml chicken broth

Method

1. 1Finely chop the onion and garlic.
2. 2Add them to a skillet with a drizzle of extra virgin olive oil and cook gently until soft and translucent.
3. 3Clean and slice the mushrooms, then add them in once the onion starts to turn golden.
4. 4Let everything cook down, and once the mushrooms have reduced, pour in the chicken broth.
5. 5Simmer over medium-low heat for 10 minutes.
6. 6Blend everything until completely smooth and set aside.
7. 7To prepare the meatballs, finely chop the white button mushrooms and garlic using a food processor.
8. 8Transfer them to a large bowl along with the rest of the ingredients: ground chicken, egg, finely chopped parsley, salt, and oats, then mix well.
9. 9Shape into meatballs and brown them in a skillet with a splash of extra virgin olive oil.
10. 10Once browned, pour over the mushroom sauce, cover, and let simmer gently over low heat for 10 minutes so all the flavors come together.

Extras

1. 1Blending the sauce is completely optional; with my little one at home it's still a must, but you can leave it chunky and thicken it slightly with a touch of cornstarch.
2. 2You can also brown the meatballs in the oven, though they tend to dry out a bit more that way.
3. 3They taste even better after a couple of days—definitely make them ahead of time!
4. 4Since you're already in the kitchen, make a double batch and freeze some for later.