Chicken Dijon Meatballs

I don’t know why I’ve been doing more made-up recipes for the meatball challenge than established ones, but hey, it’s fun to improvise. We were really happy with these, especially for a first run.

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For the meatballs:

1 pound ground chicken

approx 1/3 cup panko bread crumbs

about 1 tbsp heavy cream

about 1 tbsp Dijon mustard

1 tsp dried tarragon

1 clove minced garlic

1 tsp minced onion

1 egg

salt and pepper

In a bowl, combine panko, cream, mustard, tarragon, garlic, onion and egg. Mix well and let stand 10 minutes. Add chicken, salt and pepper and combine thoroughly. Shape into balls (mine made about 15). Refrigerate at least an hour.

For the sauce:

about 3/4 cup chicken broth

1-2 tbsp Dijon mustard

1 tbsp heavy cream

1-2 tbsp dry white wine

1 tbsp butter

1 tbsp olive oil

1 tbsp flour

1 shallot, minced

1 clove garlic, minced

salt and pepper

dash tarragon

Heat oil in pan. Sautee shallot and garlic until soft. Add flour and stir – cook for a minute. Add wine and deglaze one minute. Stir in chicken broth, dijon mustard, tarragon and heavy cream. Simmer until thick. Taste and adjust seasoning as needed.

Preheat oven to 350.

Place meatballs in baking dish – pour over sauce. Bake 35 minutes or until temperature of meatballs hits 160 degrees. Let rest five minutes before serving.

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1 Comment

Filed under meatballs, poultry, Uncategorized

One response to “Chicken Dijon Meatballs

  1. Pingback: Missy’s Meatball Project: A Summary | Missy's Recipes

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