- 500g minced chicken
- 1/4 cup firmly packed sundried tomatoes in oil, drained and finely chopped
- 1/3 cup parsley, finely chopped
- 1/4 cup finely grated parmesan cheese
- 1/4 cup pine nuts, toasted
- 1/2 cup dry breadcrumbs
- 1 egg
- 2 cloves garlic, crushed
- 1/4 cup water
- 60g Western Star Original Butter
- 1 tablespoon olive oil
- 1 teaspoon plain flour
- 1/2 cup white wine
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
| - 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
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