This chicken mince meatballs in creamy mushroom sauce recipe is ready in 25 minutes making an easy weeknight dinner. Make a double batch of chicken mince meatballs and freeze for easy weeknight dinner meal prep.
Ingredients
1 x 500g packet dried Fettuccine
500g chicken mince
1½ cups soft fresh breadcrumbs (see Note)
1 egg, lightly whisked
250g tub Perfect Italiano™ Smooth & Creamy Ricotta
1 garlic clove, crushed
1 cup (100g) Perfect Italiano™ Traditional Parmesan Grated
2 tbsp olive oil
150g cup button mushrooms, thickly sliced
150g brown mushrooms, quartered
300ml thickened cream
2 tbsp Worcestershire sauce
Finely chopped flat-leaf parsley, to serve
Method
Cook the fettuccini according to packet instructions. Drain and then set aside.
Combine the chicken mince, breadcrumbs, egg, Ricotta, garlic and ⅔ cup of the Parmesan in a large bowl. Season. Shape into 16 meatballs.
Heat half the oil in a large non-stick fry pan over medium - high heat. In 2 batches, cook meatballs, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate.
Heat remaining oil in pan. Add mushrooms and cook, stirring occasionally, for 8 minutes or until tender. Add cream, remaining Parmesan and Worcestershire sauce and bring to the boil. Reduce heat to medium. Add meatballs and cook for 5 minutes or until meatballs are cooked through and sauce thickens slightly.
Add cooked pasta to the sauce and serve sprinkled with parsley.
Tips & Hints
To freeze meatballs, cook completely at end of step 2. Cool and place in resealable plastic food storage bags. Label, date and freeze for up to 3 months. Thaw in fridge overnight. Reduce cooking time in step 3 to 3 minutes
Fresh breadcrumbs help to keep the meatballs moist and from falling apart during cooking. Simply process 3 slices of day-old bread for the breadcrumbs
