Chicken meatballs with parmesan and Dijon mustard
Lately I’m eating a lot of chicken, and it’s so yummy! I love experimenting with soft minced chicken and here’s the latest result. These meatballs are delicious and creamy thanks to the parmesan but still delicate without a strong cheese flavour. The Dijon flavour only gives a vague hint.
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Chicken meatballs with parmesan and Dijon mustard
(serves 3, makes around 25-30 small meatballs)
350 gr minced chicken
1 schallot onion, finely chopped
1 garlic clove, finely grated
1 tsp water
5 tsp dried breadcrumbs
3 tsp Dijon mustard
25 gr Parmesan cheese, finely grated
1 egg
1 tsp maldon sea salt
ground pepper
Soak the breadcrumbs in the water and combine with the rest of the ingredients in a bowl. Shape 25-30 small meatballs, it will be rather sticky and the meatballs will be fragile so a small amount of olive oil on your hands will help. As always when handling chicken make sure to wash your hands and all utensils carefully. Fry the meatballs in butter for about 10 minutes. Serve with pasta and some extra Dijon mustard.
March 17th, 2007 21:56
J’aime cette fingerfood !
March 18th, 2007 20:26
HAPPY BIRTHDAY DAGMAR !!!!
March 18th, 2007 21:39
Dziekuje :-)
March 19th, 2007 12:12
These sound just as delicious as the previous meatballs (you know, the spicy ones, and those were great, I’ve made them thrice already:)
March 29th, 2007 23:23
Thanks for the recipe…this looks like something my son (and husband) will love.
March 31st, 2007 12:42
Cylinary Cowgirl: I hope that you’ll like it!
Pille: I’m glad that you like the previous meatballs. These are great too :-)
July 16th, 2009 14:58
I was searching through Google doing research for a blog article, when I found this blog, and while not what I was exactly looking for I found it very informative and interesting and its certainly a recipe I will try myself. Thanks, Tina xx