Chicken & Sundried Tomato Meatballs with Taragon Sauce

Updated: May 15, 2019


With a sauce bursting with flavour, and meatballs that taste so good you want devour them off the pan, what more could you ask from this meal? The fact is, this AMAZING recipe will provide your family with two quick, healthy meals.


To make life easier, this week EDMK is focusing on one recipe that will make two meals, and this recipe can be used as a pasta sauce dish, with steamed vegetables and mash, or with steamed rice. In our house we had it with mash and steamed vegetables one night, then the following day the twins had it for lunch with bowtie pasta.


Prep 20 min (including making the meatballs) // Cook 25 min


INGREDIENTS

Meatballs

500g chicken fillets or chicken mince

¼ cup sun-dried tomatoes drained from oil (reserve the oil)

½ cup fresh parsley, oregano and rosemary

¼ cup fresh Parmesan

½ cup breadcrumbs

4 cloves garlic

3 spring onions finely diced

½ tbs smoked paprika

1 egg

Salt and pepper to season

Chicken and Sundried Tomato Meatballs

Tarragon Sauce

2tbs sun-dried tomato oil

4 cloves garlic

1 cup sliced mushrooms

1 cup cooking cream

1/2 cup Parmesan

1/3 cup white wine

½ cup liquid chicken stock

½ tbs fresh tarragon

1 tbs fresh basil,

1 tbs fresh continental parsley

2 tsp Dijon mustard


THERMOMIX METHOD

  1. If using chicken fillets, place them in a bowl and mince 7sec/sp9 then set aside.

  2. Place the Parmesan cheese in a bowl, grate 6sec/sp9 and set aside.

  3. Add garlic and onion then chop 3sec/sp7.

  4. Add in the minced chicken, sun-dried tomatoes, fresh herbs and mix 4sec/sp6.

  5. Add in all the remaining ingredients and mix 10sec/sp5, scrape down bowl then repeat until well combined.

  6. Roll 1 tbs mixture into a ball and set aside.

  7. Clean the bowl and add Parmesan (for the tarragon sauce) to the bowl and grate 6sec/sp9 then set aside.

  8. Add garlic and shallot to the bowl, chop 3sec/sp5 and set aside.

  9. Add fresh herbs and chop 3 sec/sp5 then set aside.

  10. In a frying pan add 2tbs of sun-dried tomato oil and heat. Brown the meatballs for 3 minutes either side, then remove from the pan and keep warm.

  11. Add garlic and shallot to the pan and saute until the shallot has softened.

  12. De-glaze pan with white wine, and simmer until the wine has reduced by half.

  13. Add all remaining sauce ingredients except the Parmesan cheese and stir to combine.

  14. Return the meatballs to the pan and gently simmer for 10 minutes until they are cooked through, and the sauce has thickened.

  15. Add the cheese and stir through the sauce. Check seasoning and add salt and pepper as needed, then serve immediately.

Non-THERMOMIX METHOD

  1. Grate the Parmesan cheese. Dice the herbs, sun-dried tomatoes and spring onions (shallots).

  2. Place all the ingredients into a bowl and mix well to combine.

  3. Roll 1tbs of mixture into balls and set aside.

  4. Grate Parmesan cheese for the sauce, then dice the garlic, shallot and herbs.

  5. In a frying pan add 2tbs of sun-dried tomato oil and heat. Brown the meatballs for 3 minutes either side, then remove from the pan and keep warm.

  6. Add garlic and shallot to the pan and saute until the shallot has softened.

  7. De-glaze the pan with white wine and simmer until the wine has reduced by half.

  8. Add all the remaining sauce ingredients (except the Parmesan cheese) and stir to combine.

  9. Return the meatballs to the pan and gently simmer for 10 minutes until they are cooked through, and the sauce has thickened.

  10. Add cheese and stir through the sauce. Check seasoning, and add salt and pepper as needed, then serve immediately.

Comfort food at its best

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