1 garlic clove
6 tbsp butter
1 pound - ½ kilo chicken mince
½ cup panko bread crumbs
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ teaspoon white Pepper
1 teaspoon salt
2 tbsp olive oil
3 tbsp all purpose flour (plain)
1 cup chicken stock
1 cup heavy cream
1½ tbsp Worcestershire sauce
1 tsp Dijon mustard
1 handful fresh parsley, chopped
Salt to finish sauce
Peel and finely chop the shallots. To a large frying pan on low to medium heat, add 2 tbsp of butter until melted. Add the shallots and 1 clove of minced garlic.
Gently sweat until translucent then add the all spice, grated nutmeg and the panko. Mix well with 1 tsp salt. Leave to cool a little.
In a mixing bowl, add your chicken mince, and crack one whole egg. Add the breadcrumb mixture and using your hands, coat them in oil and form some balls, slightly smaller than a golf ball for a serve of 12. This can vary.
To the same pan, add the olive oil on a gentle heat, add all the meat balls and keep turning them as they slowly brown. They may lose their shape a little but that’s fine. Once all golden brown, set aside.
For the sauce, using the same unwashed pan on medium heat, add 3 tbsp of butter and 3 tbsp of flour. This will make a roux to thicken the sauce. Mix well and scrape any residue from the bottom of pan. Cook until it turns a light brown colour. Add the chicken stock, mustard, Worcestershire sauce, cream and salt to taste. Mix well, and bring to a gentle simmer on low heat. Return the meat balls to the pan and cook for approx 7 minutes. Ensure you turn them so they are evenly cooked and coated in the sauce.
Chop some parsley and serve the meat balls with a sprinkle of chopped parsley on top.