Chicken Meatballs with Creamy Mushroom and Spinach Sauce · PrimedTable
French🥩 Meat
Chicken Meatballs with Creamy Mushroom and Spinach Sauce
⏱ 60 min🍽 Serves 4
Mediterranean-style chicken meatballs with salami, sun-dried tomato, and fresh herbs, served in a creamy white wine sauce with mushrooms and spinach. Serve with rice, pasta, or on their own.
High-protein
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Adapted from a video by Chef Jean-Pierre
Chicken Meatballs! These Meatballs Are No Joke | Chef Jean-Pierre
onionlarge, sautéed in clarified butter with fresh thyme and garlic, then cooled1
salami de Genoacut into very fine dice12 oz
sun-dried tomatoesfinely chopped3 tbsp
fresh breadcrumbs1½ cups
salt~1½ tspest.
black pepper
~1 tspest.
fresh sage~1 tbspest.
egg2
buttermilk¼ cups
fresh parsleychopped, for both meatballs and garnish~3 tbspest.
clarified butterfor sautéing meatballs and making sauce~4 tbspest.
shallotsor substitute with onion~3est.
mushroomschopped1 cup
spinachchopped½ cup
Chardonnay winesmall amount, for deglazing~½ cupest.
garlicminced1 tbsp
fresh thyme~1 tspest.
Worcestershire saucesmall amount~1½ tspest.
chicken stock~1 cupest.
heavy creamsmall amount~¾ cupsest.
cornstarchfor thickening sauce, mixed into slurry~1 tbspest.
buttersmall amount, to finish sauce~2 tbspest.
Steps
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1
Prepare the filling: grind or finely chop the chicken breast. Sauté the onion in clarified butter with fresh thyme and garlic, then cool completely on a sheet pan.
2
Dice the salami de Genoa very finely and finely chop the sun-dried tomatoes. Have fresh breadcrumbs ready.
3
In a large bowl, combine the ground chicken, cooled onion, diced salami, sun-dried tomatoes, breadcrumbs, salt, black pepper, fresh sage, eggs, buttermilk, and chopped parsley. Mix gently until just combined, being careful not to overwork.
4
Using an ice cream scoop or spoon, form the mixture into uniform balls. Refrigerate for at least 45 minutes until very cold and firm, which prevents them from falling apart during cooking.
5
Heat clarified butter in a frying pan over high heat. Working in batches to avoid crowding, sear the cold meatballs on all sides until deeply golden brown with good caramelization. Avoid burning.
6
Pour off excess clarified butter, reserving some for the sauce. In the same pan, sauté the shallots with salt and pepper.
7
Add the chopped mushrooms and cook, stirring, until they release their moisture. The salt helps this process.
8
Add the chopped spinach and sun-dried tomatoes, stirring to combine.
9
Deglaze the pan with a splash of Chardonnay wine, allowing the alcohol to evaporate and the wine to reduce slightly.
10
Add the minced garlic and fresh thyme, then add a splash of chicken stock.
11
Stir in a small amount of Worcestershire sauce and a splash of heavy cream. Taste and adjust seasonings with salt and pepper.
12
Place the seared meatballs into the sauce, cover, and cook gently over medium-low heat.
13
If the sauce is too thin, make a cornstarch slurry by mixing cornstarch with a little water and stir into the sauce. Use sparingly as cornstarch thickens quickly.
14
Finish with a small piece of butter and stir to combine completely. The butter enriches and smooths the sauce.
15
Continue cooking gently over medium-low heat until the internal temperature of the meatballs reaches 160–165°F (71–74°C), checking with a meat thermometer inserted into the center of a meatball.
16
Plate: spoon some sauce onto a plate, arrange the meatballs, and cover with more sauce. Garnish with fresh parsley leaves. Serve with rice, angel hair pasta, or on their own.
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