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.
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 tsp maldon sea salt
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.