Chicken Meatballs with a Creamy Spinach and Mushroom Sauce
RECIPE INGREDIENTS
For the Meatballs:
4 tablespoons of Clarified Butter or Olive Oil
1 large Onion
1 tablespoon Garlic chopped
2 teaspoons Thyme freshly chopped
2 pounds boneless ground Chicken
12 ounces Salami de Genoa, finely diced
3 tablespoons Sundried Tomatoes, finely chopped
1 ½ cups Fresh Breadcrumbs (you can use Panko as a substitute)
Salt and Pepper, to taste
2 large Eggs
1/4 cup Buttermilk
2 tablespoons Parsley freshly chopped
For the Sauce:
1 Shallot, finely chopped
2 cups Mushrooms, sliced
Salt and Pepper, to taste
1 cup Spinach Leaves chopped
2 tablespoons Sun-dried Tomatoes chopped
1 teaspoon Thyme Leaves, fresh chopped
¼ cup Chardonnay Wine
1 tablespoon Olive Oil
1 tablespoon Garlic, minced
1/4 cup Chicken Stock
1/4 cup Heavy Cream
1/2 teaspoon Worcestershire Sauce
1 tablespoon Unsalted Butter
Cornstarch IF NEEDED (to thicken sauce)
Fresh Parsley, for garnish
RECIPE INSTRUCTIONS
Prepare the Meatballs:
In a non-stick fry pan, heat 2 tablespoons clarified butter and sauté the onion when light golden brown add the garlic and the thyme and let them cool to room temperature.
In a large bowl, add the chicken breasts, add the sautéed and cooled onions, salami, sun-dried tomatoes, breadcrumbs, salt, and pepper, add the eggs and buttermilk. Add chopped fresh parsley. Mix all the ingredients together thoroughly.
Shape the mixture into meatballs using an ice cream scoop or your hands. Ensure they are evenly sized for even cooking. Place the meatballs in the refrigerator for at least 45 minutes to chill.
Heat the remaining 2 tablespoons clarified butter in a fry pan over medium heat. Add the chilled meatballs in batches and cook until they are golden brown on all sides. Remove the cooked meatballs from the pan and set them aside on a plate.
Prepare the Sauce:
In the same fry pan, you cooked the meatball, add a bit more butter if needed. Sauté the chopped shallots and sliced mushrooms until they are soft and browned.
Add the spinach, sundried tomatoes and season with salt and pepper to taste.
Add the thyme, Garlic, Chardonnay and let it reduce until most of the liquid has evaporated.
Add the minced garlic and fresh thyme leaves. Stir in the chicken stock, heavy cream, and Worcestershire sauce. Let the sauce simmer for a few minutes until it thickens slightly.
Return the cooked meatballs to the pan, coating them in the creamy mushroom sauce. Cover the pan, and simmer for an additional 5-7 minutes, allowing the meatballs to absorb the flavors of the sauce. and cook until they have an internal temperature of 165°F (74°C).
Serve the Mediterranean-Style Chicken Meatballs with Mushroom Creamy Garlic Sauce over cooked pasta, rice, or on their own. Garnish with fresh parsley for a pop of color and extra flavor. Enjoy your delicious homemade Chicken Meatballs with a Mediterranean twist!
