Add all the ingredients for the chicken meatballs in a bowl and mix well. Use clean hands to form 8 medium-sized or 16 small chicken meatballs.
Then add oil to a pan and brown and cook the meatballs on medium heat for about 20-25 minutes. You may need to do this in batches if you make smaller ones. When the meatballs are done, transfer them to a plate and let them rest.NOTE: after 10-15 minutes I cover the pan with a lid and let them cook further on a low heat.
You’ll notice the red oil and meat juice in your pan, don’t throw that away! I used this oil later as decoration and for extra flavor. This is optional of course!
After you’ve removed the oil from the pan, rinse it well. Then prepare the mustard sauce by adding butter to the pan and let this melt on medium meat. Add the flour and cook this for another few minutes before you add the stock. Do this in batches and whisk really well in between to prevent a lumpy sauce.
When the stock is finished you can add the mustard and cream. Mix well and then add your chicken meatballs. If the sauce is too thick, add a little bit of stock. Let this simmer for 5 minutes on low heat so all the flavors can blend.
Garnish the dish with the “red oil”, some parsley (I used dried) and fresh black pepper. Serve with rice, pasta or even potatoes.TIPS:- Use other (vegan) meat for the meatballs.- Not that into mustard? Add another paste like green/red pesto, arabiata or even a curry paste!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made
