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.
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