I made this dish actually quite some time back but didn’t have the chance to blog about it until today. There were baking events here and there, so I had to prioritise blogging them even though I baked them later – oops!
This is another easy and delicious recipe that I found from one of my favourite foodies – Suzanne from A Pug in the Kitchen! The most time-consuming part is probably only rolling the meatballs, as the sauce is a simple, 4-ingredient sauce put together within minutes, and not only is the sauce perfect with the meatballs, it tastes absolutely fantastic with mashed potatoes as well!
Do sear the meatballs before baking them as not only it holds them together (so it doesn’t disintegrate during baking), but searing helps to seal the meat juices inside. You can also substitute with ground beef, ground pork, or even a mixture of different meat – it’s that versatile!
The meatballs and sauce can be made ahead of time, before serving, just heat up the sauce, add to the meatballs, let it finish cooking in the oven and voilà – a home-cooked and impressive meal!
|1) Combine the meatballs ingredients together.||2) Roll them into meatballs and prep them for frying.|
|3) Sear them in a large frying pan until well-browned on all sides.||4) Transfer the meatballs into a baking dish.|
|5) Add in the mushrooms.||6) Cook until mushrooms have reduced in size.|
|7) Transfer the mushrooms into the baking dish with the meatballs.||8) Cook the flour for 1 minute.|
|9) Add in water and chicken stock cube (or use chicken stock if you have it on hand!)||10) Add in cream and milk and bring to a simmer.|
|11) Pour the sauce over the meatballs and mushrooms.||12) Bake for 15 minutes and serve!|
Perfect for lunch!
Thank you, Suzanne (A Pug in the Kitchen) for sharing such a wonderful recipe! 🙂
I’m submitting this recipe to:
- ⅓ cup Japanese dried bread crumbs (panko)
- ¼ cup milk
- 500 grams ground chicken
- ¼ onion, finely chopped
- 1 garlic, minced
- 1 tablespoon fresh, minced parsley
- Salt and black pepper
- Olive oil
- 250 grams mushrooms, rinsed and sliced
- 1½ tablespoons all-purpose flour
- 1 cup chicken stock (or water + stock cube)
- ¼ cup cream
- ⅛ cup milk
- Combine bread crumbs and milk in a small bowl. Let set aside for 10 minutes.
- In a large mixing bowl, combine the soaked bread crumbs, ground chicken, onion, garlic and parsley. Season generously with salt and black pepper and mix them well. Shape them into meatballs.
- Heat a large frying pan over medium-high heat. Drizzle in a little olive oil and heat until the oil is slightly shimmering. Turn the heat down to medium-low and add in the meatballs in a single layer. Sear the meatballs until both sides are well-browned. Do this in batches if your pan is too small, adding more oil if necessary and watching the heat. Transfer the meatballs into a baking dish.
- Using the same frying pan, add in the mushrooms and cook over medium heat until the mushrooms have reduced in size and are soft. Transfer the mushrooms into the baking dish with the meatballs, leaving the mushroom juices in the pan.
- Preheat the oven to 200 degrees Celsius.
- Heat the mushroom juices until it starts to simmer. Add in the flour and cook for 1 minute. Add in the chicken stock and bring it to a simmer. Add in the cream and milk and bring it to a simmer. Season with salt and black pepper. Taste and adjust the seasonings if needed.
- Pour the cream sauce over the meatballs and mushrooms. Bake the meatballs on the middle rack for 15 minutes. Serve with potato-carrot mash and some sautéed french beans.
- Ground 1 slice of stale bread and soak it in milk to substitute for the Japanese bread crumbs (panko).
- Use your favourite herbs for the meatballs mix.