Equipment
Ingredients
Meatballs
- 450 g ground chicken
- 1 egg, beaten
- 37 g panko breadcrumbs
- 2 g salt, to taste
- 1 g black pepper, to taste
- 15 ml olive oil
Sauce and Vegetables
- 2 bacon, chopped
- 225 g shiitake or cremini mushrooms, sliced
- 27 g butter
- 2 shallot, chopped
- 3 g thyme, fresh leaves
- ½ g red pepper flakes
- 3 garlic, minced
- 350 ml white wine
- 120 ml water
- 180 ml heavy cream
- 15 g dijon mustard
Nutrition (per serving)
Method
In a medium bowl, mix the ground chicken, beaten egg, panko, salt, and pepper.
Oil your hands and roll the chicken mixture into 15 to 20 meatballs, each about 2.5 cm (1 inch) in diameter. Place on a plate.
Place the chopped bacon in a large skillet over medium heat and cook until the fat renders and the bacon is crispy, about 5 minutes.
Remove the bacon with a slotted spoon and set aside on a plate, leaving the fat in the pan.
Add the meatballs to the skillet over medium heat. Brown on all sides for 5 to 8 minutes, then transfer to the plate with the bacon.
Add 15ml of olive oil to the skillet. Once hot, add mushrooms and cook for 3 minutes until softened.
Stir in the butter, shallots, thyme, salt, pepper, and red pepper flakes. Cook for 3 to 5 minutes until the mushrooms are brown.
Add the minced garlic and cook for 1 minute until aromatic.
Transfer the mushroom and shallot mixture to the plate with the meatballs and bacon.
Pour the white wine and 120ml of water into the skillet. Simmer for 10 minutes while scraping the bottom of the pan to deglaze.
Whisk the heavy cream and Dijon mustard into the reduced liquid until smooth.
Return the meatballs, bacon, and mushroom mixture to the pan. Simmer over medium heat for 8 to 10 minutes until the sauce thickens and meatballs reach an internal temperature of 74°C (165°F).
Spoon the sauce over the meatballs and garnish with fresh thyme leaves to serve.
Chef's Notes
- For perfectly shaped meatballs, slightly dampen your hands with water or oil before rolling. This prevents sticking and ensures a smooth surface.
- Don't overcrowd the pan when searing the meatballs. Cook them in batches if necessary to achieve a beautiful golden-brown crust on all sides, which adds significant flavor.
- When deglazing the pan, ensure it's hot enough to create steam when the liquid is added. This is crucial for lifting all those flavorful browned bits (fond) from the bottom.
- Taste and adjust seasoning throughout the sauce-making process. The saltiness from the bacon and the tang of the Dijon can vary, so a final check ensures perfect balance.
- For an extra layer of flavor, consider using a dry white wine like a Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they can make the sauce cloying.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze meatballs and sauce together.
Reheating: Warm in a skillet over low heat, adding a splash of water if the sauce is too thick.
