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Showing posts with label Swedish Chicken Meat Balls. Show all posts
Showing posts with label Swedish Chicken Meat Balls. Show all posts

Friday, February 14, 2020

Swedish Chicken Meat Balls



Ingredients
2-3 shallots
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
1 egg
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
Steps
 Step 1
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.
 Step 2
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.
 Step 3
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.
 Step 4
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.
 Step 5
Chop some parsley and serve the meat balls with a sprinkle of chopped parsley on top.