Chicken Meatballs in a Creamy Mushroom Sauce
Prep:  10 Min
Cook:  15 Min
Makes:  16 meatballs
Serves:  4
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Average: 3.5 (26 votes)
Difficulty:
Cuisine:
Saved:
Italian
803
Recipe by: Perfect Italiano
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.
Credit: Whisk Media Group
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Play Video: Chicken Meatballs in a Creamy Mushroom Sauce
Chicken Meatballs in a Creamy Mushroom Sauce
Ingredients:
Method:
  1. Cook the fettuccini according to packet instructions. Drain and then set aside.
  2. Combine the chicken mince, breadcrumbs, egg, Ricotta, garlic and ⅔ cup of the Parmesan in a large bowl. Season. Shape into 16 meatballs.
  3. 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.
  4. 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.
  5. 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
Perfect Italiano ricotta - perfect for creamy pasta, for baked cheesecakes, on toast and more
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