Ingredients

Method

  • Combine mince, sundried tomatoes, 1/4 cup parsley, pine nuts, parmesan, breadcrumbs, egg and 1 clove garlic, season with salt and pepper. Knead the mixture with clean hands, slowly adding water and kneading between additions until incorporated. Form to mixture into small balls
  • Heat 40g butter and oil in a large non-stick frypan, panfry meatballs until browned and cooked through. Keep warm
  • Wipe excess fat from pan, add remaining butter and garlic, fry for 30 seconds, add flour and cook for another minute, add white wine and mustard, bring to the boil for 1 minute until thickened slightly then stir through remaining parsley
  • Serve meatballs with steamed vegetables and mashed potatoes, drizzled with white wine sauce

Community Experience

Feedback and Reviews

Real feedback from real users. Here’s what they have to say.

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Robyn Marino

Chicken & Sundried Tomato Meatballs with Creamy Mustard Sauce - I don’t like chicken mince but I thought I would give this a go due to the ingredients in this recipe, it was so tasty and flavoursome I have now changed my mind about chicken mince. I will make this recipe again and again yummo

Sandra I Rodriguez

Chicken and sun-dried tomato meatballs with creamy mustard sauce - They're delicious! I'm not a fan of chicken and this is a recipe I will make again!⭐⭐⭐⭐⭐⭐

+ 35 star only ratings in addition to the reviews above
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